Yats Broad Ripple is a cajun & creole restaurant in Broad Ripple, Indianapolis.
Yats Broad Ripple in Indianapolis runs Cajun-Creole on North College for over two decades. Bowls of jambalaya, etouffee and drunken chicken over rice.
Signature dishes: Chili cheese etouffee, Drunken chicken, Jambalaya
Must order: The chili cheese etouffee with crawfish, the drunken chicken, the cornbread.
Tip: Order at the counter, find a table. The hot sauce on the table is the move. Cash and card both accepted.
Address: 5363 N College Ave, Indianapolis, IN 46220
St. Elmo Steak House on South Illinois Street has anchored Indianapolis steakhouse dining since 1902. The eye-watering shrimp cocktail is the city's icon.
Signature: Shrimp cocktail, Filet mignon, Tomato juice
Order: Five jumbo shrimp around the eye-watering horseradish cocktail sauce, then the filet mignon.
Tip: Reserve well in advance for race week or convention nights. Coat-and-tie not required but the room rewards it.
Beholder is Jonathan Brooks' near-eastside room on East 10th Street in Indianapolis. The constantly-changing menu is the city's most-watched table.
Signature: Crudo, Grilled octopus, Burger nights
Order: Whatever the kitchen is doing with crudo, plus the special pasta or grilled vegetable course.
Tip: Closed Sunday and Monday. Reservations on Resy are essential for Friday and Saturday; the bar takes walk-ins.
Vida is Thomas Melvin's tasting-menu room in Indianapolis since 2016. The six-course menu changes weekly and is the city's most ambitious kitchen.
Signature: Six-course tasting menu, Chef's tasting menu
Order: The six-course tasting at 150 dollars per person, or the chef's tasting at 235 with the standard pairings.
Tip: Tuesday to Saturday only, dinner service. Book by week in advance; the dining room is small and the kitchen does not turn tables.
Bluebeard on Virginia Avenue in Indianapolis runs a scratch kitchen and the in-house Amelia's bakery. A James Beard semifinalist Fletcher Place anchor.
Signature: House sourdough from Amelia's, Wood-grilled pork chop, Pasta of the day
Order: The bread basket from Amelia's, the wood-grilled main of the day, the seasonal pasta.
Tip: Walk in before 6:00 to drink at the bar; the dining room books up by Thursday for weekend nights.
Tinker Street on East 16th turns out seasonal New American small plates and pairs them off a serious wine list. Tom Main runs the kitchen and the room.
Signature: Seasonal small plates, Wine flights
Order: Whatever the chef's running on the small plates board plus a glass off the European wine list.
Tip: Sunday and Monday dinner only; closes Tuesday and Wednesday some weeks. Check the calendar before the drive.
Ryan Nelson's farm-to-table room near Keystone at the Crossing. The menu changes daily and leans into Hoosier ingredients with a chef-driven point of view.
Signature: Pork chop, Daily fish, Bourbon flights
Order: Whatever Nelson's running on the daily change, plus a flight off the bourbon list.
Tip: Bigger room than it looks from outside, with private dining for groups. Reservations on OpenTable book up Friday and Saturday.
