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More than a steakhouse, it’s an experience

Last summer the Colts Grille announced their closing after six years, making way for a new player to enter the Indy market. The space underwent a complete renovation now outfitted with three wine cellars, a lounge just off the main bar, multiple private dining areas, a large dining room, and an additional bar just as customers enter on the ground level.

Tony’s Steak & Seafood opened last week, adjacent to the downtown Embassy Suites hotel. This is the third Tony’s location – which has properties in Cincinnati and Lexington. Each location is committed to top-notch, customer service and high quality ingredients, sourcing from local purveyors.

 

14 oz prime cut New York strip

Owner Tony Ricci stresses that they are anything but another steakhouse, with a variety of options that include a raw bar, fresh seafood entrees, and several pasta dishes in addition to their steaks. Each steak on the menu has an optional surf and turf upgrade. There’s also a very approachable bar menu that includes prime ribs sliders, calamari, and fish tacos. See Indy, not your average steakhouse.

‘Pasta Pescatore’ – shrimp, scallop, mussels, clams, linguine, cherry tomatoes, lobster saffron broth
‘Prime stuffed burger’ with pepper jack cheese, truffle wedges

Tony’s aims to be more than just a restaurant but a memorable experience.

As Ricci says “When you walk in the door, YOU matter!”

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