Broad Ripple restaurant The Vanguard closes, but plans comeback

The Vanguard at 6319 Guilford Ave.

The Vanguard Restaurant & Bar in Broad Ripple has ceased operations, but the owner says he plans to reopen this fall with a new concept.

Owner Bill Ficca said he plans to reopen the restaurant at 6319 Guilford Ave. after Labor Day, though he declined to provide many specifics.

“We’re in discussions to partner with a well-known chef on a pop-up concept that would run through the end of the year,” Ficca told IBJ. “We’re discussing a concept that has zero representation in Broad Ripple proper.”

This is not the first short-term shutdown for the restaurant.

Ficca opened The Vanguard in December 2016, and it gained a reputation for offering creative high-end food and cocktails produced by chef Adam Ditter and head bartender Steve Simon.

The restaurant temporarily closed in June 2018 after Ditter and Simon left to work for Sahm Restaurant Group’s Liter House, leaving The Vanguard short-staffed.

The Vanguard announced its closure last week on its Facebook page.

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2 thoughts on “Broad Ripple restaurant The Vanguard closes, but plans comeback

  1. Will the third time be the charm for The Vanguard? Only if the owner realizes that Broad Ripple restaurants that thrive have menus that people can relate to. In its two prior incarnations, it seems The Vanguard was chef-centric rather that diner-centric. The dishes were better suited to downtown where “cuisine” appeals to a more “sophisticated” consumer. In Broad Ripple, we want and need, for instance, a simple family-friendly steak and seafood or Italian place where prices are moderate and the meals are not over-thought. The Vanguard has a great ambiance, and the wait staff has been good as well. What has been missing is a menu that has a broader appeal to the neighborhood.

  2. The Vanguard décor refresh was awesome – more sophisticated club-diner style for adulting in BR vs the BroBars. The menu and food quality at times exceptional; other times, it was like the same dishes were totally different… and the best items were often off-menu or modifications. If you got the right server or bartender, you’d have a great experience – if not, well, many we know said they would not go back. They often did a great job catering to GF/soy free at times (which should not be that hard, really). The above comment “chef-centric rather that diner-centric” seems spot on, especially at certain times with certain chef(s) & staff. Would like to see more prominent and consistent GF/soy-free options (without attitude from the servers and chef-staff); something healthier than what all the BroBars serve ala fried foods, burgers, tacos, etc. Indeed, a good cut of steak, some seafood, tasty salads, good mixology – good quality food elements, delightful staff, and simplicity in chef-prepared palate-pleasing dishes (it works for Petite Chou!). Go Vanguard, impress us with your next venture this fall!!