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"Eater reco.”: Chef Alan Sternberg became a James Beard semifinalist for a third time for his cooking at Bluebeard this year, adding to prior semifinalist nods for Rising Star Chef in 2016 and 2018. The menu changes daily at this award-winning, decade-old restaurant, honoring Indiana’s agriculture and the historic Holy Rosary neighborhood. Bread often takes center stage, sourced from Amelia’s, the sister bakery next door; you’ll see it show up in appetizers like grilled bread with seasonal compound butters, charcuterie and cheese, and a hearty panzanella with goat cheese crumbles. Wholly satisfying mains feature locally sourced meats, like the Berkshire pork chop with spiced apple, cabbage, and creme fraiche, or the chicken with Tuscan kale, roasted mushrooms, and miso butter. Know before you go: Bluebeard takes limited reservations, if you want to be sure of securing your seat."
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"New American food. Casual. "
@libba74
"Bluebeard In 2024, Alan Sternberg, a two-time semifinalist for the James Beard Rising Star Chef award, took over Bluebeard from cofounder Abbi Merris, who departed after 12 years as executive chef. In addition to focusing on local ingredients and creative aesthetics, Sternberg, who brings experience at Iozzo’s Garden of Italy and Westfield’s Field Brewing, presents heartland food with a 21st-century focus in dishes like rib-eye with eggplant harissa or falafel with gently charred cauliflower and beet hummus."
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"Great food. Little pricey but local and friendly service "
@hmwagoner
"Fountain Square. Doesn’t take reservations do there’s often a line. Serves whatever is available that day from local farms."
@mayberrybooks
"Charcuterie, margherita slice, bolognese, beet salad, chopped salad, tartine, brussel sprouts, cauliflower, spaghetti, olives"
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"Kurt Vonnegut inspired restaurant with excellent drinks and menu. Menu changes often, perfect go-to in the Indy area for locals and visitors"
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"Eater says worth the drive from chicago"
@jwatts64