Bluebeard

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653 Virginia Ave, Indianapolis, IN, USA
bluebeardindy.com - 317-686-1580

Bluebeard Indianapolis Reviews

vances vances
557 reviews
Schooner or later you should Barge in..... Mar 25, 2017
An elegant gastropub and relative newcomer to downtown Indianapolis, you may be surprised to learn Bluebeard is not named in honor of the infamous pirate. More fitting for a city that is perhaps 700 miles from the nearest ocean, the eatery honors a book written by native son Kurt Vonnegut. Much of the interior décor features typewriters.

The typewriters mesh well as the restaurant was created by renovating an old warehouse in the charming Holy Rosary Neighborhood. Indoor and outdoor seating is offered (no reservations accepted), and with the skies broadcasting a respite during a rainy day, we lived on the edge and went al fresco. The New American menu offers an enticing variety of tempting dishes, making it difficult to choose. A nice feature which alleviates the pain of selecting just one is how the divide entrees into small-medium-large. Our waiter, who was top notch in every aspect of service, pointed out they were not kidding for meals indicated as large, allowing us to focus attention on more petite portions.

For appetizers they even offer charcuterie and it seemed all of our neighbors were relishing fabulous boards of meat – they looked scrumptious and I conclude they are from the high volume of orders. We went a bit conservative on calories, however, Laura ordering an appetizer of Cured Salmon and a Warm Kale Salad. My choices were a Pickled Herring appetizer followed by their Roasted Butternut Salad. Both the appetizers came with delicious bread from the adjacent Amelia’s Bakery – an Italian open hearth operation under same ownership as Bluebeard (baking fresh bread daily for the restaurant). Bluebeard also has a strong reputation for craft cocktails and though I was the designated driver, the birthday girl ordered a Kentucky Mule (mint, lime and whiskey with ginger beer) that she deemed refreshing and delightful.

I adore pickled herring and had never had it served with crème fraiche before. A splendid touch, especially atop slices of Amelia’s crusty bread. The salad was amazing – a splendid combination of jowl bacon with pumpkin seeds, shallot and Manchego cheese. We traded bites for bites and I am remiss that Laura’s Warm Kale Salad was even better!

A lovely place for atmosphere, fine service and a top shelf dining experience.
Residing in a restored warehouse, …
Bluebeard is named for the Kurt Vo…
The entrance and outdoor dining ar…
Pickled Herring appetizer - served…
4 / 4 TravBuddies found this review helpful/trustworthy
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vances says:
Agree mustard is an awesome companion (the usual complement), crème fraiche was new and unexpected - and delicious. Never used mayo (even though I've enjoyed pickled herring in Netherlands where everything seemed to be smothered in mayo, lol) - will add to the list!
Posted on: Apr 08, 2017
planxty says:
What a brilliantly observed and written review. This is eaxactly the kind of thing I love to read.

I'm with you on pickled herring, I love it as well. I(f you want another twist on it at home, try adding a little mustard (English not wholegrain) to the creme fraiche or even mayo. I worked in Scandinavia some years ago and they nearly always serve herring for breakfast including oone with a mustard sauce. I have even seen them served with a curry mayo" which is good for a bit of an Oriental touch.
Posted on: Apr 08, 2017
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