The Restaurant & Patio
well-provisioned farmhouse

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.

Micah Frank
Chef / Operating Partner
Micah Frank

Chef Micah Frank is the driving force behind Black Market. He has worked and learned from great chefs in the city and beyond, and was particularly influenced by a stint at St. John in London with the nose-to-tail cuisine of Fergus Henderson. 

Chef Micah’s “back to basics” cooking approach aims to highlight the various farmers and artisanal producers responsible for the current food and beverage renaissance in Indianapolis.

“Through simplicity and restraint during the cooking process, I strive to bring out the best in focused flavors – bold, yet clean. Approachable, yet perception-changing. And absolutely nothing goes to waste,” says Micah.

In the short time that Black Market has been open, Chef Micah has been a James Beard Best New Chef nominee, has been thrice-nominated for Food & Wine Magazine’s The Peoples’ Best New Chef, earned the praise of Mark Bittman of the New York Times, and has even attracted the attention of the BBC in Great Britain. Despite the media attention, Chef Micah continues to embrace simplicity & approachability in the kitchen.

Chris Coy
Wine Director
Chris Coy

Our wine director, Chris Coy, curates a wine list that focuses on terroir-driven wines that are balanced, well-crafted, and convey a sense of place rather than just an abundance of fruit. “We believe that everyone can have an amazing experience with a bottle of wine under $60. I seek gems that offer something out-of-the-ordinary, all while still keeping familiar producers of well-crafted wines represented on our list.” says Coy. “We offer wines that we believe in and want to introduce our guests to, whether they are pairing with their dinner or not,” he says.

“We have an affinity for Old World wines, particularly from France and Spain, but I have also expanded our list over the last year to include more variety from the New World – the United States in particular – never losing sight of the sense of terroir that we seek from wine,” says Coy.

The restaurant received Awards of Excellence from Wine Spectator Magazine for 2014, 2015, 2016, and 2017 and wrote about Coy and his approach to wine pairing in 2014.