FSR November 2022

OWNERS: Abbi Merriss; Tom, Sherry, and Ed Battista; and Charlie and Tiffany McIntosh INDIANAPOLIS At Bluebeard, the power lies in handcrafted details. Since chef Abbi Merriss and her Bluebeard co-owners opened the concept in 2012 (and named it after Kurt Vonne gut’s expressionist novel Blue beard ), the restaurant has become famous for the atten tion its team pours into each facet of its operation. To start, there are the Blue beard staples like homemade ginger beer, proprietary anchovy butter, and scratch made bread, baked in-house at the adjoining Amelia’s Bak ery, an Indy favorite for old world breads and pastries. But Bluebeard’s painstaking care extends beyond menu offerings to a sustainable sourcing model, and its menu is almost entirely sourced from local and regional farm ing partners. As a result of this local sourcing, Bluebeard’s fare engages heavily with Mid western culinary traditions, offering regional and Amer ican staples transformed by Merriss’s creative flavor pair ings. Here, fried green toma toes meet burrata, peach purée, and smoked salt, mus sels are served in a green curry coconut broth, and octopus is paired with every thing seasoning and potato chips. At its core, Bluebeard demonstrates what makes the Indy dining scene so rich, with references to its surrounding agriculture and metropolitan diversity in every bite. Bluebeard

SEASONALLY DRIVEN CRAFT COCKTAILS ARE PAR FOR THE COURSE AT BLUEBEARD.

BLUEBEARD

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FSRMAGAZ INE .COM