Hip setup for creative sharing plates
Gastropub · $$$
Named for a Kurt Vonnegut novel, this New American kitchen in Fletcher Place brings inventive, shareable dishes and craft cocktails to a cozy converted factory warehouse spiffed up with typewriters and books. Its seasonal menu features global touches and breads from Amelia's, the restaurant's adjoining bakery.
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hours Open Today · 5:00 PM - 11:00 PM
11:00 AM - 2:00 PM
5:00 PM - 11:00 PM
11:00 AM - 2:00 PM
5:00 PM - 11:00 PM
11:00 AM - 2:00 PM
5:00 PM - 11:00 PM
11:00 AM - 2:00 PM
5:00 PM - 11:00 PM
11:00 AM - 2:00 PM
5:00 PM - 11:00 PM
5:00 PM - 11:00 PM
5:00 PM - 10:00 PM
location 653 Virginia Ave, Indianapolis, IN 46203, USA phone +1 317-686-1580 website directions Get Directions
Zagat Mentions of Bluebeard
Google Reviews
I was walking by and saw the patio with a very photographic opportunity and decided to choose this restaurant for a first-time dine. A race car driver was here. This restaurant is best to show up with a group so the food can be shared. There was a wait for patio seating so I went to the bar. They have drinks made especially for this restaurant and I was pleasantly surprised with my drink. The menu changes daily and as food is sold out it is stamped on the menu.
Patti Lacey · May 11, 2018
I love this place. There is so much attention paid to the entire experience. The decor is interesting. The wait staff are well trained and knowledgeable. The cocktail menu is creative and well balanced and the food is delicious. The menu has staples like spaghetti but has adventurous items like offal terrine and pickled herring. It's one of the best anywhere, not just in Indy.
Oliver Worthington · March 20, 2018
Great atmosphere great food great drinks. Very well thought-out dishes composed very well. Typically have a great mixologist mixing some phenomenal drinks. Staff is very intelligent and very helpful. If you're looking for a fine dining modern American place in Indy you should go here. If you live in around Indy you should go here at least once in your life.
Joshua White · March 24, 2018