Stella
Cozy spot for Southern European cuisine
$$
Chef Neal Brown brings Southern European cuisine to Mass Ave with this modern-rustic spot serving Italian pastas and French charcuterie alongside tartines, crudos and homemade breads. The bar turns out creative cocktails including a variety of gin and tonics, plus a deep wine list and digestifs.
phone
Call
hours Open Today · 4:00 PM - 10:00 PM
Chevron
Tuesday
4:00 PM - 10:00 PM
Wednesday
4:00 PM - 10:00 PM
Thursday
4:00 PM - 10:00 PM
Friday
4:00 PM - 11:00 PM
Saturday
4:00 PM - 11:00 PM
location 611 East Street, Indianapolis, IN 46202, USA phone +1 317-685-2550 website stellaindy.com directions Get Directions
Zagat Mentions of Stella
Google Reviews
4.4
(52)
Wonderful food - lamb was tender, falling away from bone with little effort and plenty of sauce to dip. Made me think of freshly roasted lamb over fire pit when last in Greece. Starter was outstanding - musket(hearty fish) with spicy sauce, greens on roasted crunchy sourdough... mmm. Tara was like a chef taking our order... detailing options with tasty, visual description. Will return.
Bradley Seifert · February 16, 2018
The small and large plates we had were phenomenal. Neal Brown Hospitality knows how to deliver a great dining experience. The service was friendly and attentive. Every dish had a bit of a twist, a blend of textures, and flavors that we found delightful. A great first Stella experience
A Finney · February 18, 2018
I had a lovely dinner there after a show a Murat. My girlfriend and I just picked it at random walking down the street and I'm glad we did. Our server was friendly and knowledgeable about the menu. The cocktails were expertly made. I enjoyed the relaxed atmosphere. I ordered the lamb which was excellent and fell off the bone. It paired well with the roasted carrots with hummus and a spicy aioli, and a double Irish stout. Our oysters were fantastic as well. I'm very happy we chose Stella on a whim, and for adventures downtown we will often include them. Thank you Stella.
Chris Gleason · December 18, 2017