Long after most customers have settled their bills and headed home to bed, an exuberant crew of Bluebeard groupies gathers once a month for a multicourse meal that lasts well into the wee hours. These are the restaurant’s midnight dinners, where some of Indy’s most dedicated foodies crowd into a sweeping banquette under shelves fit with vintage typewriters to let the bar backs and line cooks—ordinarily the backup performers—show off their culinary luster. Here is a sample of one night’s (or, rather, morning’s) spread.
Quencher: For a refresher, Bluebeard’s bartenders bottled their own spin on root beer concocted from sassafras, ginger, and Demerara sugar. Some diners mixed it with shots of herbal amaro liqueur.
Sipper: Bartenders pipe the smoke of Imperial Balkan tobacco from Hardwicke’s into a mixture of rye whiskey, botanicals, and Indiana maple syrup, which they then trap in recycled Traders Point yogurt jars.