Keith Brooks wanted to be a chef his entire life.  He graduated from Kendall College Culinary College and interned with Chef Emeril Lagasse at the famed Commander’s Palace. Operating a successful home based catering business for 10 years, Chef Brooks dared to open his first restaurant. 

 

The Food Network Pilot Series “Buy This Restaurant” chronicaled his search for the ideal restaurant location (airdate 3/16/14). The road to entrepreneurship has not been easy and continues to be riddelled  with trials and tribulations.  Chef Brooks faced many challenges starting with the build out of a 100 year old building and bringing it to code.  He did as much of the cosmetic work that he could and contracted out the rest.  He painted, scraped hard wood floors, laid carpet and scoured auctions for equipment.  The Ville Restaurant was birthed from blood, sweat, tears and many prayers.  The endeavor was a leap of faith.

The menu, concept, décor and vibe are all original.  The restaurant boasts authentic New Orleans style cuisine and American Classics.  For example the menu features Louisiana Crab Boil, Chilean Sea Bass, Jamabalaya, Crab Cakes and Filet.

Chef Brooks is certified as a MBE/WBE with state of Indiana, City of Indianapolis and Midwest States.  He has catered for NFL Official Tailgate party in the recent Indianapolis Super Bowl,  was featured on the Food Network, has catered for both Governors Daniels and Pence at the Indiana Government Center and State House Rotunda events.

 

Chef Brooks continues to grow his brand and build his business one day at a time.   Learning from mistakes and striving to make every customer and dish count.

O U R   S T O R Y

Brunch, and mouth-watering dinners. Stop by for our varied menu and enjoy our mid-upscale fine dining.

 

 

 

Whether it’s brunch, or dinner you’re joining us for, call for reserve seating 

or reserve on-line with OpenTable. 

 

 

 

Come join us daily Tue - Sat 5pm-9pm Dinner, Sun Brunch 10am - 2pm

O U R  M E N U
O P E N I N G  H O U R S
R E S E R V A T I O N S

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