2046 South Blvd

Charlotte, NC 28203


  • Located at Atherton Mill in Charlotte’s historic South End neighborhood, Indaco (Italian for “indigo”) serves Italian cuisine by executive chef Sean Galianese. Wood-fired pizzas, hand-crafted pastas, house-made salami, and cured sausages fill the restaurant’s menu, which can be enjoyed family-style or a la carte. With an open kitchen and a comfortable atmosphere, Indaco can seat approximately 85 guests inside for a casual night of food and drinks. The wine list is focused on affordable Italian varietals, Gin & Tonic cocktail is on tap, and the fresh sodas are made in-house. Large windows fill the restaurant with natural light that reflects off the white subway tile, wood accents, and butcher block tables. An open kitchen invites guests to keep an eye on the action while enjoying the sights and smells of Italian cooking. During warmer months, a 44-seat patio invites guests to dine al fresco.
  • $40 per person (does not include tax or gratuity)
  • Antipasti or Pizza (choice of one)
    • Bibb - Caesar, breadcrumbs, Parmesan, grated cured egg yolk
    • Marinated Olives - Cerignola, Kalamata, Castelvetrano
    • Burrata - grilled sourdough, tomato bacon jam, arugula, balsamic glaze
    • Focaccia-Italian herb oil
    • Roasted Beets - whipped robiolina, pistachio pesto, focaccia, cantaloupe greens
    • Polpette - Cheshire pork, C.A.B., veal, pecorino, basil
    • Fried Brussels - fried shallots, balsamic vinaigrette, Parmesan
    • Prosciutto Board -chef’s accompaniments
    • Margherita Pizza - San Marzano DOP tomato, mozzarella, basil, Parmesan
    • Bianca Pizza - rosemary, mozzarella, fontina, roasted garlic, pecorino
    • Spicy Soppressata Pizza - San Marzano DOP tomato, mozzarella, Calabrian chile honey, soppressata
    • Roasted Mushroom Pizza - Urban Gourmet mushrooms, mozzarella, pecorino, fontina, black garlic aioli, chives
    • Brussels Sprouts Pizza - mozzarella, pecorino, fontina, pancetta, Calabrian chili honey
  • Piatti or Pasta (choice of one)
    • CAB Flat Iron - sweet potato brown butter puree, charred broccolini, fried sweet potato chips
    • Tomahawk Pork Chop - Yukon Gold potato and sunchoke puree, braised winter greens, honey, balsamic
    • Market Catch -chef’s seasonal selection
    • Roasted Chicken - farro salad, heirloom squash, greens, apple cider vinaigrette
    • Black Pepper Tagliatelle – egg yolk, pork tesa, chives, Parmesan
    • Orecchiette Nero - crab, garlic, Nueske's bacon, heirloom tomato, basil, lemon, Calabrian chili, chorizo
    • Ravioli - braised short rib, Urban Gourmet mushrooms, horseradish gremolata
    • Bucatini - shrimp, scallops, puttanesca sauce, lemon pangrattato
    • Triangoli - butternut squash, marscapone, sage cream sauce, amaretri
    • Basil-Laced Pappardelle – beef Bolognese, ricotta cheese
  • Dessert (choice of one)
    • Tiramisu - espresso-soaked ladyfingers, sweetened mascarpone cream, mocha ganache
    • Crostata- local Granny Smith apple, spiced apple butter, cream cheese ice cream, brown sugar streusel
    • Panna Cotta - buttermilk panna cotta, persimmon preserve, blood orange supreme, almond-coconut granola bark, micro basil
    • Budino - chocolate pudding, toasted hazelnut, salted caramel, whipped cream
    • Affogato - gelato, espresso
    • Gelati -ask your server for current flavors

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