Bluebeard revels in all things Indianapolis, starting with the name, cribbed from hometown favorite Kurt Vonnegut's novel of the same name. The kitchen sources from Indiana rural and urban farms, butchers, vintners, and dairies, and makes its own bread on site at Amelia's Bread. A knowledgeable staff can guide you through an ambitious (pickled blueberries?) but unpretentious menu, with complex cocktails listed with simple flavor profiles (examples: apple, citrus, baking spices, semi-sweet). This is everything that artisanal, farm-to-table, local, and seasonal stands for, and all thoroughly Indiana.