Spoke & Steele, located at 123 South Illinois Street in downtown Indianapolis in the Le Méridien Hotel, began offering brunch in July. I had the chance to drop by on August 13 and give it a try.

What you must understand about Spoke & Steele is the class dripping around you, yet it remains casual and approachable. That’s something I just love about it. The dining area has wonderful light and you can watch people walking downtown while sipping your cocktail or coffee. And I’ve never had bad service there. Kaitlyn was our server, and she was happy to tell us her menu favorites and knew what was local­—many things offered on their deep charcuterie board—and what would blow our socks off.

And per usual, that’s exactly what executive chef Tyson Peterson has done. Whether it be with dishes like Amelia’s French Toast Foster—made with Indianapolis’ own Amelia’s brioche bread sliced thick and fried with crispy edges and drenched with rum sauce and bananas—or dishes like his take on chilaquiles featuring a housemade perfectly crisped hash brown topped with their house-smoked bacon, mozzarella, crème fraiche, tomatillo salsa and topped with sunny side up eggs. If you’re more of a lunch person for your brunch fare, they have salads—such as nicoise and Caesar—a wagyu burger and a smoked turkey sandwich that looked extremely generous (to name a few).

And no brunch is complete with robust and styled cocktails, which Spoke & Steele does seamlessly (I’ve had many cocktails at their modern, well-stocked bar and they never disappoint). General manager and beverage director Tyler Burns would never want your Saturday or Sunday to lack that special something a cocktail brings to the day, in particular their signature Bloody Mary garnished with charcuterie cured and cut fresh by Chef George Turkette of Pig’s Tale. For those brunch purists who need caffeine to get by, they offer Illy Italian Coffee.

As to price point, salads range in the $8–$10 range; sandwiches and breakfast fare stick around that $12 mark. Of course, wagyu is going to cost you a bit more at $20.

Next time you’re looking for brunch, be sure to put Spoke & Steele on your list for Saturdays and Sundays 7:00 a.m. to 2:00 p.m.

Call 317.737.1616 for more information or to make a reservation. You can follow them onInstagram, Facebook, and Twitter, too, and find them at SpokeandSteele.com.

George Turkette prepares calabrese for a charcuterie board. Rachel D. Russell   Charcuterie board with local meats arranged by Pig's Tale Charcuterie from Hayden Family Farms (Fishers), cheeses from Steckler Farms (Dale) and Kenny's Cheese (Kentucky) and housemade pickled goods.

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