Red, The Steakhouse Opening Indianapolis Location May 20

Indy Chamber News Archives

Ranked by critics as one of the best steakhouses in the United States for more than 8 years, Red, the Steakhouse is opening in Indianapolis on May 20, 2017. 

Noted by famed chef and TV host Michael Symon in Food Network magazine as serving “a perfect, delicious, prime, dry-aged piece of meat,” and heralded as “One of the five great steakhouses to visit in the United States” by Esquire, “Prime in every way” by USA Today, and #8 of “America’s 50 Best Steakhouses” by The Daily Meal, RED brings its innovative and careful approach to Indianapolis.  

“We’re excited to join the thriving Indianapolis food scene and bring our innovative approach to food to the area,” said Jonathan Gross, RED Restaurant Group president and CFO. “Our focus on the highest quality ingredients and distinctive flavor combinations will impress even the most discriminating of tastes.”

The new Indianapolis location is the sixth of the RED Restaurant Group’s critically-acclaimed group of restaurants, and the fourth RED. A seventh – Red, the Steakhouse/Pittsburgh – is slated to open Summer 2017.

Award-Winning Menu

“We’re proud of the accolades we’ve received from national food critics, but we’re even prouder of the quality of our food,” said Gross. “RED is redefining steak.”

RED’s menu has been carefully curated at its Cleveland and Miami Beach locations. Anchored by a range of perfectly seasoned Aged Certified Angus Beef® Prime steaks and imported Japanese Wagyu, RED’s executive chef Peter Vauthy’s carefully draws out succulent flavors using only the freshest and highest quality of ingredients.

Steak isn’t the only thing that RED has mastered. Expertly prepared lobster, Alaskan King Crab, Signature veal chop and house-made pastas are also found throughout this extensive menu. RED’s award-winning menu is also filled with a wide range of starters such as a raw bar, Certified Angus Beef Prime steak tartare as well as generous signature sides including four cheese macaroni & cheese, green beans with pancetta and pine nuts, and truffled whipped potatoes.

RED’s award-winning wine list, specifically designed and updated for Indianapolis by Certified Sommelier Stephanie Peck, includes more than 400 bottle selections. These wines include the finest producers and vintages from around the globe, including highly allocated wines from esteemed “cult wine producers”.


Historic Indianapolis Location

RED returns fine dining to one of downtown’s most historic buildings. Elliott’s Block, a four-story Italianate structure at 14 West Maryland Street, was built 10 years prior to the dedication of the Statue of Liberty, and has housed a retail and wholesale drug and glass store, a print shop, the L.S. Ayres Co., and the Indianapolis News.

“We are a Midwestern company, and when looking for our Indianapolis location, we wantedto be in the heart of the modern city while also celebrating its rich history,” noted Gross.

The 180-seat restaurant also features several elegant private dining options that can accommodate get-togethers, special events and soirees with capacities from 10 to 210 guests. Custom menus and an on-site event coordinator will ensure a seamless and memorable experience.


RED, the Steakhouse: Indianapolis

14 West Maryland Street

Indianapolis, Indiana 46204

General Manager: Allison Glantz


Phone: (317) 757-3144


  • Bar and Lounge: Monday-Saturday: Opens 2:30p
  • Red Dinner: Monday-Thursday: 5:00p – 11:00p; Friday and Saturday: 5:00p – 12:00a; Sunday: 4:00p – 10:00p


Reservations recommended.

About Red Restaurant Group

The Indianapolis RED is a member of the Red Restaurant Group, owners of Moxie, the Restaurant (Beachwood, Ohio) and RED, the Steakhouse locations (Beachwood and Cleveland, Ohio and Miami Beach, Florida). Red Restaurant Group is led by CEO and 30-year restaurant veteran Brad Friedlander; Jonathan Gross and Peter Vauthy.


About Chef Peter Vauthy

Chef Peter Vauthy doesn’t settle. The L’Academie de Cuisine (Gaithersburg, Md) recognized that when he graduated with distinction. The diners at Red, the Steakhouse recognize it from their first bite. Peter’s philosophy is simple: “We order and work with the best. If we don’t have what the world says is the best, we search for it until we track it down. We don’t deal with second-rate ingredients.”



For more information about Red, the Steakhouse go to


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