Great space, great food at Bluebeard

Jul 1st, 2012 | by Eat Drink Indy | News

The pork and chicken liver pate, city ham and ossabaw lonza, our three choices on the charcuterie plate, $12, at Bluebeard.

An early visit to Bluebeard, Tom and Ed Battista’s new restaurant at 653 Virginia Ave., proves that the two young chefs running the place certainly know what they’re doing.

Bluebeards’ chefs — John Adams was executive chef at H2O Sushi and Abbi Merriss Adams was sous chef at Recess — are well known in the local restaurant community, and expectations were high. But an opening-week visit did not disappoint.

The couple has created an interesting, appealing menu that highlights excellent ingredients. The items we tried, the charcuterie plate, the house bread basket with a trio of dips and two salads, were all good choices. But the bread basket, the peach panzanella salad and some of our charcuterie choices, were absolutely delicious.

And we loved the courtyard dining. We’ll definitely be back.

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