Located on the East End of Massachusetts Avenue, Black Market opened in June of 2011 with a small menu and a short wine list. In the years since, it has evolved into one of Indianapolis' most beloved restaurants with a full bar, 100+ rums, an award-winning wine list, Chef Micah Frank's ever-changing farmhouse menu, and remains one of Indy's most prized hidden gems.
"Everything we serve is an extension of who we are as diners, wine lovers, and rum geeks. We pour our souls into every aspect of the menu – food and drink.” says co-owner Ed Rudisell. "It's like being at your grandma's house — but with better drinks and better patio furniture.”
The patio at Black Market is a highlight of the restaurant, offering a lush garden setting amidst an otherwise urban environment. Several locally-crafted wooden tables are circled by herbs and vegetables that the restaurant uses in its modest kitchen. There is a small bar resting along the edge, inspired by the staff's travels to the Caribbean, where diners can escape with a Ti' Punch or Daiquiri while enjoying the Indiana summers.
But don't just take our word for it...
Micah Frank, 2015 James Beard Best Chef Great Lakes Semifinalist
Wine Spectator Award of Excellence: 2014, 2015
"It's a winner, and evidence, I believe, that the interest in food that has spread throughout the country has made high-quality restaurants like this feasible in places like Indy" -- Mark Bittman, The New York Times. June 26, 2012
Micah Frank, 2012 Nominee f
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