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Texas-style barbeque is coming to Broad Ripple. The grub will have a local flavor though.
317 BBQ will open Dec. 1 at 6320 Guilford Ave.
It’s the latest restaurant from 317 Burger and The Vanguard owner Bill Ficca, who has partnered with Wes Gerbig, Dave Schroeder, Meredith Meyer, Nicholas Schellinger and chef Joshua Stoneking for the barbeque venture.
Texas-style barbeque is smoked with hardwood, rather than pellets, propane or wood chips. 317 BBQ will be using a combination of oak and hickory.
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“It’ll be Texas-style with a Hoosier approach,” said Lanie Campbel, business manager for the operation. “It was something that was missing in the heart of Broad Ripple.”
“We have a lot of Mexican places and a lot of bars; but not any good finger-licking barbeque.”
Half Liter BBQ & Beer Hall, 5301 Winthrop Ave., also sells Texas-style barbeque., but it is just south of the neighborhood.
The Indianapolis influence at 317 BBQ will come primarily from Stoneking’s sides, which will include skillet cornbread, mac and cheese and baked beans, as well as local craft beers and wine.
Stoneking also brings to the operation the private dinner and catering skills he’s been honing at The Vanguard, the private event space-turned catering and meal subscription center located across the street.
Expect smoked brisket, pork and chicken, along with a rotating dessert menu. Meat will be available for purchase by the pound.
Prices will be on par with those at 317 Burger, with most items falling between $11 and $16.
Initially, 317 BBQ will be carryout-only at the stand-alone building, a revamped automobile dealership across the street from The Vanguard that last housed a BurgerFuel location. But the plan is to convert the large fenced-in parking lot into a family friendly space with picnic tables, outdoor bars, activities and occasional live music, accommodating up to 150 people, Campbell said.
The owners hope to seat up to 80 inside next spring.
317 BBQ, 6320 Guilford Ave., will be open Monday through Wednesday, 11 a.m. to 8 p.m.; Thursday through Saturday, 11 a.m. to 10 p.m. and Sunday, 11 a.m. to 6 p.m.
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