Sophisticated Living Indianapolis

MAR-APR 2013

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Page 92 of 131

From the outset, Bluebeard���s bar was never going to ofer anything but the best of the best. J.B. Andrews, formerly of Ball & Biscuit, is the mind behind the drinks menu. Famous for his innovative cocktails, Andrews has fashioned an exemplary selection of libations based upon artisan and small batch spirits such as El Dorado rum and Bluecoat gin. Syrups are made in house, and a number of mixers, including the house tonic are produced by Wilks and Wilson of Indianapolis. Although based upon traditional recipes, Andrews��� cocktails explode on the palate with their depth and complexity. Similarly, the short but expertly-chosen wine list takes the path less travelled. Here, you���ll find trebbiano, albari��o and torrontes amongst the whites, nero d���avola and carignan amongst the reds. Many are available by the glass or quartino, an excellent way to dip a toe into unfamiliar vinous territory. Ambitious in scope and scale, Bluebeard occupies three distinct spaces. The outdoor patio, which last summer almost overnight became both literally and fguratively the hottest spot in Indy, is dominated by a massive communal table, fashioned from a single slice of a sycamore tree which used to live at 71st and Meridian. Te front dining room leads to the jewel in the restaurant���s crown: the bar area. It���s unlike any bar in town, furnished and decorated almost entirely with objects from the Battistas��� own warehouse. Rough-hewn tables, cut with a chainsaw, were made from a ninety foot pine in Tom���s back yard. Te enormous conical ceiling lights which hang over the bar are in fact old RCA speakers salvaged from the Indiana State Fairgrounds. Te foot rail along the front of the bar is from a railroad track which used to run outside the building, and the bar stools are technicians��� chairs recovered from a factory. Most impressive of all is the collection of typewriters, including some from the nineteenth century, which establish the literary theme; word has it that one of them is identical to a machine used by Vonnegut himself. Completing the bookish motif are dozens of tomes. During the restaurant���s soft opening, in lieu of payment, patrons were asked to bring a suitably interesting book for the restaurant���s library. I forgot to ask how many frst editions of Bluebeard were delivered that week. sl Bluebeard is located at 653 Virginia Avenue. For more information, visit or call 317.686.1580. 91

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