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Tony’s of Indianapolis, established in 2018, is a renowned steakhouse, seafood restaurant, and fine dining destination, conveniently located at 110 West Washington Street. Serving generous portions of handpicked steaks and seafood, Tony’s offers an exceptional culinary experience. Their menu showcases fresh, local, and organic ingredients, resulting in dishes with remarkable flavors that delight the palate.
Choice steaks & seafood presented in a roomy, sophisticated setting with an extensive wine list.
Hours
| Monday | 5–9 PM |
| Tuesday | 5–9 PM |
| Wednesday | 5–9 PM |
| Thursday | 5–9 PM |
| Friday | 5–10 PM |
| Saturday | 5–10 PM |
| Sunday | 5–9 PM |
Address and Contact Information
Address: 110 W Washington St, Indianapolis, IN 46204
Phone: (317) 638-8669
Website: https://www.tonysofindianapolis.com/
Menu Photos
Order and Reservations
Reservations: tonysofindianapolis.com
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Reviews
Terrence M
My fiancé and I dined at Tony’s on Valentine’s Eve during a getaway to Indianapolis. We were seated about 10 minutes past our reservation time, which we understood given the holiday weekend.
The tone shifted early when our server, Alicia, responded to a simple question about the five cheeses in the mac & cheese with a repeated, sharp “Why?” Ingredient inquiries are entirely standard in fine dining, particularly for dietary awareness. The dismissiveness was concerning.
The crab cake and calamari appetizers were excellent — flavorful and well executed. Unfortunately, the quality declined significantly afterward.
My filet mignon had a sour, unpleasant flavor suggestive of improper storage or compromised integrity. I could not finish it. My fiancé’s New York strip was tough, unevenly cooked, and lacked seasoning. Hoping it was an anomaly, we reordered. My ribeye arrived overly charred and flat in flavor.
My fiancé ordered the Chilean sea bass as a nod to her Chilean heritage — a dish she has enjoyed many times throughout her life and understands well in terms of proper preparation. Chilean sea bass, when handled correctly, should be firm yet delicate, flaky, buttery, and cohesive in texture. It should not release excessive liquid when pressed.
What arrived was alarming. When lightly pressed with a fork, clear liquid seeped from the flesh. When she took a bite, water released into her mouth. This was not normal moisture — it was pooled liquid expelling from the fish. Excessive water release strongly suggests improper thawing, inadequate pat-drying before cooking, or compromised storage practices. Beyond being texturally unpleasant, this raises legitimate food safety concerns. Fish that is improperly thawed or mishandled can present health risks, and the experience was unsettling enough that my fiancé became nauseous shortly after consuming it.
When we raised these concerns, the server reacted with visible frustration.
The more troubling issue, however, was General Manager Ruben’s response. Rather than remaining apologetic and solution-oriented, he became defensive. He stated he did not know how to satisfy us and implied our standards were too high for his kitchen. Instead of focusing on correcting the situation, he referenced St. Elmo’s, stating that guests “run from there” because Tony’s is superior. He further claimed their ribeye is ranked number one in the Indianapolis area and questioned why I would complain — effectively dismissing legitimate concerns rather than addressing them.
When the bill was presented, three steaks were removed, but the inedible Chilean sea bass remained. Upon politely inquiring about the charge, Ruben emphasized how much had already been taken off and stated the restaurant is not in the business of giving away free food. He presented the adjusted check in a way that suggested we should feel grateful for the removal of dishes we could not consume. Removing inedible items is not a favor — it is an appropriate correction.
Throughout the interaction, Ruben did not come across as apologetic or genuinely invested in resolving the issue. His tone, posture, and facial expressions conveyed that he perceived us not as dissatisfied guests, but as individuals attempting to obtain a free meal — almost as if we were beggars seeking something undeserved. That implication was both inappropriate and deeply unprofessional. A general manager of an upscale establishment should exemplify composure, accountability, and hospitality. Unfortunately, his conduct reflected defensiveness and dismissiveness instead.
Additionally, the restroom lacked toilet paper and was unsanitary, further reflecting management oversight concerns.
We ultimately paid $191 for a meal largely uneaten.
We urge everyone to not spend their money here, as you will be disappointed and disrespected.
… moreThe tone shifted early when our server, Alicia, responded to a simple question about the five cheeses in the mac & cheese with a repeated, sharp “Why?” Ingredient inquiries are entirely standard in fine dining, particularly for dietary awareness. The dismissiveness was concerning.
The crab cake and calamari appetizers were excellent — flavorful and well executed. Unfortunately, the quality declined significantly afterward.
My filet mignon had a sour, unpleasant flavor suggestive of improper storage or compromised integrity. I could not finish it. My fiancé’s New York strip was tough, unevenly cooked, and lacked seasoning. Hoping it was an anomaly, we reordered. My ribeye arrived overly charred and flat in flavor.
My fiancé ordered the Chilean sea bass as a nod to her Chilean heritage — a dish she has enjoyed many times throughout her life and understands well in terms of proper preparation. Chilean sea bass, when handled correctly, should be firm yet delicate, flaky, buttery, and cohesive in texture. It should not release excessive liquid when pressed.
What arrived was alarming. When lightly pressed with a fork, clear liquid seeped from the flesh. When she took a bite, water released into her mouth. This was not normal moisture — it was pooled liquid expelling from the fish. Excessive water release strongly suggests improper thawing, inadequate pat-drying before cooking, or compromised storage practices. Beyond being texturally unpleasant, this raises legitimate food safety concerns. Fish that is improperly thawed or mishandled can present health risks, and the experience was unsettling enough that my fiancé became nauseous shortly after consuming it.
When we raised these concerns, the server reacted with visible frustration.
The more troubling issue, however, was General Manager Ruben’s response. Rather than remaining apologetic and solution-oriented, he became defensive. He stated he did not know how to satisfy us and implied our standards were too high for his kitchen. Instead of focusing on correcting the situation, he referenced St. Elmo’s, stating that guests “run from there” because Tony’s is superior. He further claimed their ribeye is ranked number one in the Indianapolis area and questioned why I would complain — effectively dismissing legitimate concerns rather than addressing them.
When the bill was presented, three steaks were removed, but the inedible Chilean sea bass remained. Upon politely inquiring about the charge, Ruben emphasized how much had already been taken off and stated the restaurant is not in the business of giving away free food. He presented the adjusted check in a way that suggested we should feel grateful for the removal of dishes we could not consume. Removing inedible items is not a favor — it is an appropriate correction.
Throughout the interaction, Ruben did not come across as apologetic or genuinely invested in resolving the issue. His tone, posture, and facial expressions conveyed that he perceived us not as dissatisfied guests, but as individuals attempting to obtain a free meal — almost as if we were beggars seeking something undeserved. That implication was both inappropriate and deeply unprofessional. A general manager of an upscale establishment should exemplify composure, accountability, and hospitality. Unfortunately, his conduct reflected defensiveness and dismissiveness instead.
Additionally, the restroom lacked toilet paper and was unsanitary, further reflecting management oversight concerns.
We ultimately paid $191 for a meal largely uneaten.
We urge everyone to not spend their money here, as you will be disappointed and disrespected.
Kristoffer Heck
While I’m town for the ATA show we stop in for dinner. I left it up to my kids to pick a restaurant to try. My kids and I were very well taken care of during our dining experience. Mourad our waiter provided through presentation of the specials of the day and selections off the menu while placing our order. My kids enjoyed interacting with him from start to finish. Any opportunity I have while in the area I will definitely be patronizing this restaurant again. I will also recommend Tony’s to anyone I know traveling to the area. Thank you for the relaxing and personal dining experience. It was more like eating dinner at a friend’s house than going out to a restaurant.
… moretaylor j
so good, best steakhouse in indy. crab cake appetizer is bigger than a softball, the mustard aioli is so tasty with it. we had the new york strip and filet, both medium rare which is perfect. brussels sprouts and au gratin potatoes were delish. several steak enhancement options- I got gorgonzola butter. several side options as well. we had the brûlée cheesecake for dessert and it was sooo yummy! pleased to share that they offer a military discount on veteran’s day, which I took my guy out today to celebrate so that was nice to learn. please try tony’s of indianapolis, you won’t be disappointed!!
… moreNorman Wong
Ribeye was very good. The crabcake is a must have. Brussels sprouts was soso, was drenched in oil on the bottom so I wouldn’t recommend that. Very friendly staff and good service but they might need more training for a fancier place. Couple incidents that surprised me for a nice restaurant. Overall this is a great place to eat at!
… moreRaymond C
Went here with coworkers while in town for a work trip. Easy reservation, great service and delicious food. Restaurant was beautifully decorated for the Holidays and tables were spaced nicely so it wasn’t so cramped.
Likes: Bone-in Ribeye, Crab Cake Appetizer
Everything was really good, but on a slightly critical note, my steak was a little salty.
I recommend this spot for a good dinner. I would go back.
… moreLikes: Bone-in Ribeye, Crab Cake Appetizer
Everything was really good, but on a slightly critical note, my steak was a little salty.
I recommend this spot for a good dinner. I would go back.
Megan Roldan
Went here with my husband for our 15th wedding anniversary. A friend suggested it so made reservations and went to celebrate. Service was very friendly. Ordered some wine and an appetizer. Then Ordered our food. I had asked if I could substitute the mussels and clams for scallops was told Yes. My food still came out with clams but it was OK. Those were easy to take off my plate. My husband’s food looked perfect but had to send it back to get cooked up. But came back perfect. Then the bill came and the scallops that got put on my dish were 3 for 72 dollars. More than my actual dinner. Was never told that they weren’t going to be substituted. Just added to my bill. So I paid almost double the price of my entree for 3 scallops. I wish the server would of said something before putting in the order. I would have not gotten them. Since this was a big celebration for us. I didn’t let the manager know. Just paid and went on my way. But it did bother me. Thats why I am putting this review now. I think guests should be told if it is that much to substitute an item. The server still was great. But probably wont come back.
… morePaula Bee
Our yardstick of a great steakhouse is what they serve up beyond steak. Some seem to treat non-steak eaters as second class. Tony’s knocks it out of the park with their pork chop and lamb rack. While Porkhouse and Lambhouse doesn’t quite roll off the tongue, it certainly fits. Pics don’t do them justice but phenomenal all the same. We also had the beef tartare to start. Warning: this is a huge portion that you really need a party of 4+ to finish. And our servers Alicia and Yanni were most attentive and professional. Do not hesitate to book!
… morePayton Beasley
My husband and I have young kids, so we don’t get out often, but we’ve heard great things about Tony’s for years and finally tried it for the first time. It was absolutely worth it.
The service was wonderful and everything was very clean. Our server, Brandon, was fantastic—friendly, attentive, and made the whole experience even better.
Everyone always talks about how good the steaks are, and we kind of thought, okay, they’ll be good. After the first bite we both looked at each other and said, oh my goodness. Easily one of the best steaks we’ve ever had, if not the best.
We also had the mac & cheese, asparagus, potatoes au gratin, and a crab cake—everything was delicious. For dessert we had the crème brûlée cheesecake and it was the perfect ending to the meal.
Great food, great service, and a great overall experience. Wouldn’t change a thing. We’ll definitely be back. Yay Brandon!
… moreThe service was wonderful and everything was very clean. Our server, Brandon, was fantastic—friendly, attentive, and made the whole experience even better.
Everyone always talks about how good the steaks are, and we kind of thought, okay, they’ll be good. After the first bite we both looked at each other and said, oh my goodness. Easily one of the best steaks we’ve ever had, if not the best.
We also had the mac & cheese, asparagus, potatoes au gratin, and a crab cake—everything was delicious. For dessert we had the crème brûlée cheesecake and it was the perfect ending to the meal.
Great food, great service, and a great overall experience. Wouldn’t change a thing. We’ll definitely be back. Yay Brandon!
Nicholas Gunter
Great restaurant. It takes a lot for me to leave a review, but the service is phenomenal. I couldn’t even leave without leaving a review. Brandon sent it over the top. He noticed our ladies didn’t order dessert and decided to bring a dessert free of charge for the table.
It has been a very long time since I’ve had service as good as Tony’s.
Was going to rate 9 out of 10, but it truly might be a 10 out of 10. Unbelievable food and customer service.
… moreIt has been a very long time since I’ve had service as good as Tony’s.
Was going to rate 9 out of 10, but it truly might be a 10 out of 10. Unbelievable food and customer service.
Stephanie Rivero
DO NOT EAT HERE. My fiancé and I just ate here and it was absolutely disgusting. The steaks had a strange texture like they were microwaved (a chewy, strange texture with a sour taste). We didn’t eat our sides at all, and we were offered to warm up our sides via microwave. The Chilean sea bass was watery and we were still charged for it. The GM Ruben gave us the excuse of “well, we already discounted $350 so…” umm…so you charge us for food that we didn’t/can’t consume because it’s inedible and your generosity couldn’t discount a plate I took a bite out of then dissected to see how awful it was. It was WATERY. Rubbery. Awful. Horrible customer service. The appetizers and desserts were fine. Overall, they seemed irritated by our complaints claiming that “nobody ever complains about our food. People leave St. Elmo’s to eat here instead.” We have a reservation there tomorrow so I guess we’ll see. Looking forward to reviewing that restaurant as well. Cheap food, don’t do it.
… more