Bóveda showcases chef Levi Kinney’s Spanish and Latin American influences in Broad Ripple at 834 E 64th Street. The restaurant began at Fishers Test Kitchen before moving into its Indianapolis home, where the menu ranges from small tapas to larger plates built around Indiana meats and seasonal vegetables.
Start with jamón croquetas, filled with béchamel and served with alioli, or gambas al ajillo with garlic and chiles. The autumn menu gives the smaller plates plenty of range: shrimp aguachile comes with passionfruit leche de tigre and chile-lime honey, while the montadito argentino layers Argentine chorizo, chile chimichurri and salmuera mayonnaise onto grilled bread.
For a larger course, the pork chuleta pairs Indiana Duroc with mushroom purée and adobo-roasted squash. Crudo y Quemado combines Fischer Farms strip steak and tartare with poblano purée and torreado aioli; the roast chicken uses half a Miller Farms bird with aromatic butter and roasted vegetables. Arroz con Cosas takes a different direction, combining lion’s mane and oyster mushrooms with Manchego and piquillo peppers.
Kinney’s founding-chef biography traces the concept to his hospitality background and travels through Europe and South America. That range runs through dessert, too: Basque cheesecake arrives with pistachio crumb and sherry shrub, while chocolate crema catalana gets a brûléed finish. Bóveda lists dinner hours Wednesday through Saturday, 4:30–10 p.m., with booking through its website. Menus and reservation availability can change.
