Eddie Merlot's

The story

Crafted with passion, served with love

An Upscale Contemporary American Steakhouse

Eddie Merlot's on East 96th Street in Indianapolis brings together USDA Prime beef, fresh seafood, and an extensive wine list under one elegantly appointed roof. The restaurant describes its mission plainly: to provide an exceptional experience for every guest — and that commitment has earned it the Wine Spectator Award of Excellence, a recognition reserved for wine programs that pair genuine depth with careful curation.

The Food and Drink

The steakhouse menu centers on prime-aged steaks alongside fresh seafood — buttery lobster, perfectly seared scallops, and fire-grilled jumbo shrimp among them. Craft cocktails and a broad selection of wines round out the table, and the kitchen also turns out decadent desserts and signature sides. Periodically, the Executive Chef steps into the spotlight with ticketed tasting events — the "Master Chef Grilling Experience" walks guests through five courses exploring regional American barbecue traditions, each paired with a handcrafted cocktail, from a Mezcal Strawberry Margarita alongside smoked pulled pork to an Espresso Martini finishing off warm peach cobbler.

Private Dining and Events

Eddie Merlot's is well set up for groups of any size. Elegant private dining rooms can be configured for intimate dinners or large corporate gatherings, with AV equipment available and a team that can coordinate florals, lodging logistics, and entertainment. The restaurant also offers full-service catering, drop-off and pick-up options, and a happy hour lounge suited to more relaxed occasions. For parties larger than twelve, dedicated private dining arrangements are available.

The Broader Picture

The Indianapolis location sits within a multi-city network — part of Dividend Restaurant Group — that spans Boston, Pittsburgh, Cincinnati, Columbus, and beyond. That scale supports a consistency of standards, from the sourcing of USDA Prime beef to the wine program that keeps earning Wine Spectator's notice year after year. Whether the occasion is a weeknight dinner for two or a private celebration for fifty, the approach remains the same: serious food, a serious wine list, and service that treats every table as the main event.