Vida Restaurant

The story

Crafted with passion, served with love

Since opening in 2016, Vida has built a reputation as one of Indianapolis's most consistently celebrated fine-dining destinations. The AAA Four Diamond award — earned by fewer than two percent of the nearly 30,000 restaurants the organization reviews each year — has followed Vida every year since its debut, a distinction shared by very few restaurants in the city. The wine program has drawn its own recognition: Wine Spectator's Best of Award of Excellence for 2025 reflects the depth and curation that sets Vida's cellar apart.

The Kitchen

Executive Chef Thomas Melvin leads a team whose cooking draws on French discipline and Japanese precision, channeling both into dishes that respond to Indiana's changing seasons. In early 2024, Melvin was named a semifinalist for the James Beard Award in the Best Chef: Great Lakes category — a nod to work that has been quietly earning that kind of attention for years. Dishes are built around ingredients sourced from local farmers and vendors, supplemented by an in-house hydroponic wall of greens. The result is cooking that feels grounded and specific rather than generically global.

The Menus

Two formats anchor the dining room: a seasonal à la carte menu and a rotating six-course tasting menu. The tasting menu moves through courses like New Zealand Hiramasa with radish, citrus gel, and strawberry kosho; Hudson Canyon Scallop with dill carrot, kumquat, and chervil; and Freedom Run Farm Lamb with tahini yogurt, wheat berry, charred broccolini, and pickled apricot — each course paired with wines selected by the sommelier team. A four-course menu offers similar range, from Beef Tartare with quail egg yolk and pickled mustard seed to a Prime Black Angus Ribeye finished with Robuchon-style potato and red wine demi. Vegetarian and vegan tasting formats are available as well.

The Wine

Wine Director Jared May oversees a collection built for pairing, with a Coravin extraction system allowing rare bottles to be offered by the glass without compromising the wine. Pairings span Austrian Riesling, Burgundian Chardonnay, Loire Valley Chenin Blanc, and Howell Mountain Cabernet Sauvignon, among others — a range that reflects the French and Japanese influences running through the food itself.

The Room and Beyond

The atmosphere is relaxed without being casual — refined enough to feel like an occasion, comfortable enough to linger. Private dining options include an upstairs dining area and a semi-private wine room, suited to everything from intimate celebrations to corporate events. Vida has appeared on OpenTable's Top 100 Restaurants list for both 2024 and 2025, and holds the Distinguished Restaurants of North America Award — recognition that aligns with what guests find on the plate.