Sophisticated Living Indianapolis

MAR-APR 2013

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While Ed takes care of operations and management duties, the kitchen is the domain of husband and wife chefs John and Abbi Adams. Alumni of Greg Hardesty���s restaurants, amongst others, John and Abbi were lured away from H2O Sushi and Recess by the opportunity to run their own show. Although the concept was originally for an upscale Italian menu, it was never by any means traditional, and soon evolved into what Abbi describes as ���farm-to-table contemporary American with an Italian accent.��� Consistent with many of the city���s fnest restaurants, Bluebeard sources as much of its meat and produce locally, with a strong emphasis on seasonal ingredients from by now well-known and respected local farmsteads, including Fischer, Gunthorp and Big City Farms. Other suppliers include Indy stalwarts Nicole-Taylor���s pastas, Trader���s Point Creamery and the Smoking Goose. Favorites on the Adams��� constantly changing menu might include a delightful trio of spreads: whipped lardo, anchovy butter and roasted garlic oil, served with Amelia���s bread, or perhaps some grilled baby octopus with seasonal garnish, or a slow-cooked ragout served with tender pappardelle. Eschewing the usual antipasti, primi, pasta, secondi format traditionally ofered in Italian restaurants, Bluebeard���s menu ofers a variety of dishes, from small individual appetizer portions to large shareable plates. Sharing is expected here, so don���t feel abashed about reaching over the table to grab a forkful of crunchy crosnes or a chunk of pig and fg pat��. slmag.net 85

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