Since its opening a year ago, Vida has already received critical acclaim, earning AAA’s coveted Four Diamond award. This highly discriminating award is earned by only two percent of nearly 30,000 restaurants reviewed annually. Vida is the first, and only, Indianapolis restaurant to be honored with this distinction and the only restaurant in Indiana in 2016.
Both of our dining menus—a seasonal à la carte menu and a rotating, five-course tastings menu—showcase Vida’s dedication to fresh ingredients and culinary technique. Each dish is carefully constructed with ingredients from local farmers, house-made charcuterie, and Indianapolis’ only in-house hydroponic wall of greens.
Our talented chefs offer an evolving array of imaginative dishes inspired by the changing Indiana seasons, childhood memories and their own personal bests.
Our two in-house Sommeliers carefully curate an extensive wine collection to fully complement Vida’s menu. Using a Coravin wine extraction system to protect the integrity of the wine, we offer distinctive wine pairings and featured wines by the glass that you won’t find anywhere else in Indianapolis. You’ll also find a collection of rare spirits in our fully stocked bar that appeals to those from the most educated enthusiast to the most casual consumer.
Vida’s talented chefs and highly trained Sommeliers work together to create an unforgettable dining experience for our guests. Here’s an introduction to our team.
Chef Layton Roberts has been a valuable member of Cunningham Restaurant Group since 2010 when he was hired to open the popular Mesh on Mass restaurant. He also opened CRG’s Union 50, the only Indiana restaurant in Open Table’s “100 Hottest Restaurants in America.” Chef Layton has been instrumental in developing distinctive menus for several other CRG concept restaurants.
Trained as a Pastry Chef at Sullivan University in Louisville, Kentucky, Chef Layton’s Southern Indiana roots and rich family tradition serve as the inspiration for his menus. His creativity uses a wide range of techniques and flavors, and drives the vision of Vida.
When he finds time from his busy restaurant schedule, Chef Layton can be found barbequing around the pool and enjoying family time with his wife and daughters.
Being a pastry chef is second nature to Chef Hattie. Her great-grandmother (her namesake) and her two grandmothers were all fabulous cooks and bakers. Great-grandmother Hattie once managed Barringer’s Tavern on South Meridian Street, so it’s no surprise that Chef Hattie’s youthful passion for baking became her chosen career path.
Chef Hattie graduated with honors in baking and pastry arts from Johnson and Wales University in South Carolina. She also earned her Certificate of French Pastry Arts from the Ecole Nationale Supérieure de Pâtisserie in Yssingeaux, France. The most valuable lesson she learned was that, contrary to popular thinking, baking is not a science—it’s a feeling.
At Vida, she continues to combine childhood favorites with unconventional techniques to create nostalgic, innovative desserts that make our guests smile. Although she’s one of Indy’s youngest chefs, Chef Hattie’s ricotta donuts won top honors in the dessert category at the 2016 Indianapolis Monthly’s “Best of Indy” event. You’ll want to save room for dessert when you visit Vida! Hattie unwinds after a day in the kitchen by weight lifting and strength training.
A Level 2 certified Sommelier, Roddy developed his appreciation of fine wines 25 years ago while working as a server assistant in Aspen. He learned his craft by attending many wine tastings and avidly devouring books and magazines on wine. Roddy is especially fond of Decanter magazine and any book by British wine writer Jancis Robinson. Roddy joined Cunningham Restaurant Group in 2009 as the General Manager and Sommelier of Mesh and followed up by opening award-winning restaurants, Union 50 and Vida.
A wine buyer since 1994, Roddy notes that it’s important for wine buyers to keep in mind that they are buying for the guests and not themselves. Roddy’s favorite part of the job is introducing guests to wine they would have never ordered on their own and his reward is seeing how much they enjoy it.
Roddy is a fan of German Rieslings and both white and red Burgundies. If he could try one rare wine it would be a 1990 Chave Hermitage, a classically made French wine from a family that has been producing fine wines since 1481.
Currently a Level 2 certified Sommelier, Mike is well on his way to becoming certified as one of only 700 Level 3 Sommeliers worldwide. He points out that a Sommelier is much more than a wine expert. The title also encompasses expertise in whiskey, liquor, beer, hot tea, coffee, and even cigars! Italian wines hold a special place in his heart.
As a 15-year-old bus boy at a country club, Michael realized there was a direct correlation between food and beverage knowledge and tips. He believes tasting is not innate; the palate can be trained with practice.
Later, he pursued a Bachelor’s degree in marketing from Indiana University to further his professional career in the culinary arts.
Mike has worked in the industry for 21 years and loves the high-energy hospitality at Vida. While working at Mesh Louisville, he received an opportunity to “pay it forward” when he mentored a young host/busser. That young man is now a Level 2 Sommelier working for an elite company in Florida.
His hobbies include distance running and traveling.
Closed Sunday & Monday
Tuesday, Wednesday & Thursday: 5-10PM - Bar opens at 4:30
Friday & Saturday: 5-11PM - Bar opens at 4:30
Make a reservation with Vida. We've included our hours below for reference.