The District Tap Downtown
When we opened our doors on Indy’s north side in 2014, we were focused on two things.
Craft beer on tap, and damn good food.
These two things are at the heart of who we are – at the heart of our promise to be your go-to place for whatever you’re looking for. Your place for lunch, dinner, or drinks after work. Your place for local live music, your sports bar for all of the sports, or to celebrate a special occasion.
We’ve had a damn good run so far, and we’re just getting started. The District Tap has planted roots in Downtown Indianapolis and has brought craft beer on tap and damn good food to the heart of the Circle City!
So, if you’re looking for things to do in Indianapolis, a space to celebrate, or to listen to local live music, you’re always welcome at The District Tap.
4pm - Close
Additional Menu Options: Vegetarian
2 for $35
Starter (pick 2):
-Cup of Cactus Chili–Savory cactus, ground beef, diced tomato, onions, corn, northern beans, and spinach
– HUMMUS PLATTER – Roasted red pepper hummus, our feisty feta cheese dip, cucumbers, grape tomatoes, Kalamata olives, and feta cheese. Served with pita chips.
– FRIED PICKLES – Hand-breaded, long cut thin sliced pickles, deep fried and served with horseradish peppercorn sauce and the District’s own house made ranch.
-BUFFALO CAULIFLOWER – Deep Fried: Hand-breaded Cajun cauliflower served over chipotle mayo and a side of buffalo sauce;
Oven Roasted: Served over a bed of greens and served with a side of buffalo sauce and chipotle ranch.
– Snack size pretzel : 1 braided pretzel with choice of Scotch Ale beer cheese or white queso.
Entrée (pick 2):
-District Mac- Parmesan Cheese and white queso topped with a breaded parmesan crust. Served with a breadstick. Add grilled chicken $2.
-CACTUS TACO – Hand-made corn tortilla, roasted cactus, guacamole, spicy red salsa, pinto beans, pico de gallo, and queso fresco. Make it vegan with no cheese!
-MAHI TACO – Blackened mahi mahi on a white corn tortilla, avocado salsa, citrus slaw, and topped with mango salsa and cilantro.
-DISTRICT BURGER -Lettuce, tomato, onion, pickle and American cheese.
-BAJA CHICKEN SALAD – Romaine blend with cilantro, cheddar and pepper jack cheese, and black bean and corn salsa. Tossed with chipotle ranch dressing and topped with cajun chicken and crispy tortilla strips.
-CLASSIC STRAWBERRY FIELD SALAD (NO PROTEIN) – Field greens, strawberries, blueberries, watermelon, and Parmesan cheese. Tossed with raspberry walnut vinaigrette and topped with crispy won-ton strips and balsamic glaze.
-PORK TENDERLOIN – An Indiana favorite. A crispy, hand-breaded tenderloin topped with lettuce, tomato, onion, pickles and mayo on a brioche bun. Served with a pickle spear.
-STEAK BURRITO – Blackened Ribeye with bell peppers, onions, mushrooms, pinto beans, rice pilaf, cilantro, queso, tomatillo salsa and a drizzle of chipotle ranch. Wrapped in a flour tortilla and served with a side of chips and salsa. TRY IT AS A BOWL.
-CHICKEN & SHRIMP PASTA – Fettuccine pasta tossed with Alfredo sauce, red onions, garlic, and shrimp. Topped with blackened chicken and parsley. Served with a breadstick.
Dessert (pick 1):
Bread Pudding Bites –Topped with vanilla ice cream, caramel and white chocolate syrup, powdered sugar, and cinnamon.
Killer Carrot Cake – With cream cheese icing and a white chocolate drizzle.
Chocolate Chip Cookie Skillet – Chocolate Chip cookie topped with vanilla ice cream and your choice of chocolate or caramel sauce.