Bowdie’s Chophouse puts a steakhouse on Zionsville’s Graham Rahal Campus, with an automotive backdrop that sets it apart from the usual dinner room. In the private dining space, a glass wall looks into the Graham Rahal Performance car collection and WheelHouse Social Club member vehicles. Leather chairs and globe lights keep the room grounded while the cars supply the spectacle.
The dinner menu is built around prime beef: a 10-ounce filet mignon, an 18-ounce bone-in Kansas City cut and a 26-ounce cowboy ribeye. Bigger tables can tackle the 36-ounce tomahawk ribeye for two or the 40-ounce porterhouse, which combines tenderloin and strip. Lobster tail is available as an add-on; lobster mac, au gratin potatoes and Brussels & Belly are among the sides designed for sharing.
There is room to build a meal around more than steak. Start with prime filet tartare, bone marrow or a crab cake over romesco, then move to Faroe Island salmon, roast half chicken or the market fish. At the bar, Bowdie’s Old Fashioned pairs Buffalo Trace with rum-infused cherries and a brûléed orange. Weekend brunch serves crab cake Benedict with smoked hollandaise and an American Wagyu burger with bacon jam, aged cheddar and truffle aioli.
The restaurant’s roots are in Saugatuck, Michigan, where Scott and Lisa Bowdish opened the first Bowdie’s in 2014. Their Chicago-style steakhouse approach now has a distinctly Zionsville setting at 10814 Creek Way, Suite 2. Dinner starts at 5 p.m. daily; brunch runs Saturday and Sunday from 11 a.m. to 2 p.m. Reserve through the Zionsville website or call (317) 680-8230; parties of seven to twelve should call directly.
