Brugge Brasserie

Our daughter Savannah is fundraising for MS. We strongly suggest an ESB, scotch eggs & fish & chips all around. If you can’t make it you can always donate here:

https://events.nationalmssociety.org/index.cfm?fuseaction=donorDrive.team&teamID=55261

16 years ago and friend and co-worker of ours said to Shannon “ why don’t you get a real haircut?” Little did Shannon know that the suggestion would lead to a kind hearted soul with so much love to share and the best haircut she ever had. On a recent trip to get another best haircut ever, Katie Lee Jones asked Shannon if she could ask her something personal. She wanted to organize a fundraiser to show our youngest daughter, Savannah, who was recently diagnosed with MS, support and love as she begins to navigate her way through her challenge. That is the kind of human Katie is. If you would like to participate in the raffle, Venmo Savannah at Savannah will draw the winners on Dec 20th. Included in the prizes is a Katie Lee haircut and you just never know, that haircut could change your life too.

Brugge had a great crew over the years that we served Indy. So many wonderful people. One truly iconic crew member was Cupcake. He was adored by many. Both co-workers and guests. Especially by Ted & Shannon. A bit like a little brother in that we loved him with all our hearts and had to occasionally show him some tough love. Our hearts break along with those many others as we learn of his passing. We raise a pint in his honor and send our deepest sympathy to those whose lives he enriched. RIP friend.

It’s a wrap for the Mussel Extravaganza Our last diner was Deacon Blues something or other whose last name we forget. 😬 We were “out” but had a small order left. Deacon asked if we had any. We sure do bud. For you. He left us a very sweet note.

Did someone shout encore?! Rain putting a damper on festivities yesterday means we're back for one more day of mussels and beer for you at Twenty Tap tonight at 4pm! 💪 take-home uncooked mussel dinner kits too!

When Lafayette Brewing Co.'s Greg Emig managed at the Broad Ripple Brew Pub at its 1990 opening, Ted worked on floor too. Greg became brewer #2, Ted #3. Greg left in 1992. 28 years later (Ted: SERIOUSLY!!???? $&!? I'm old), they're brewing together again🍻
Coming soon: a Berliner Weisse, as is, + peach version! Details on access coming soon.

Right now we have 46 tables on the wait and about that many orders of mussels left. Tripel growlers have been cut off due to social distancing and capacity constraints. Thank you guys and heartfelt apologies to anyone left out!

We sold a Friday night at Brugge worth of mussels in two hours last night! We have three times as many for you tonight, plus lots of Tripel de Ripple!

Details: 4-9pm at Twenty Tap, 5406 N. College Ave. No reservations. Dine in only. Dining is outdoors only. Full Twenty Tap menu available. Family friendly. $29 for 2 # of mussels, bread, frites and Brugge recipe roasted garlic aioli and syrup & dijon dipping sauces. $23 growlers of Tripel available for carry out. New glass only; no fills. ♥️🍻🙏🙌

Hey friends

Remember how much we love you...

Response has been beyond our wildest expectation and we will be out of mussels shortly. Tripel's still on. More mussels tomorrow!

♥️🙏

Roasted garlic aioli from before-times coming back to life Monday-Tuesday at Twenty Tap 😍 🍻

Hello 👇

Everything is gone folks. Thank you all and we're very sorry to everyone who wanted one last Brugge meal or beer and didn't get it. We'll see you again in better times ❤️

From Ted

End of Life for Brugge Brasserie v 1.0. As of May 1, 2020, BB v 1.0 will no longer be supported.

At this location at least. We plan to open a new Brugge somewhere, sometime. We have an immeasurable amount of love and gratitude for those of you who have supported us over these 15 years. Many of you have shared very personal things with us. Like watching and being a part of raising our children in this restaurant and brewery. Our children don’t really know a life without Brugge. We sorta forget ourselves. It’s been a long time since Shannon and I were running around Hong Kong exploring everything the world could throw at us. For now, Shannon and I are going to step back and reflect on what we’ve learned and gained. Then we are going to start imagining what this looks like going forward. Thank you all for letting us into your families and nurturing the individual relationships we have with all of you. We cherish each and every one. We knew all along that when we returned home to open a restaurant that we were opening more than a place to go grab a bite to eat and a beer. We were also letting you into our family. We wanted you to feel at home when you came in. With the exception of a few completely unreasonable as****es, we feel like we succeeded. We know we succeeded. Several of our dearest friends we have today, we met at that little humble Brasserie. Some are staff. Speaking of staff, we love you guys. A whole bunch of you have been here from the beginning and we appreciate that more than you know. We tried to make you feel like family. An example of how we deliberately fostered an environment that made people feel welcome is this. Shannon lost her mother several years ago. Over the course of the next several years Shannon developed a relationship with Meredith Rose. She and her husband came into the restaurant for lunch often. She being a ray of sunshine and he maybe - on a good day - might give me half of a smile to gently approve of his Tripel de Ripple. Then Mr. Rose died. And Meredith and Shannon became closer. Shannon has the kinds of conversations with Meredith that she would be having with her mother today if she hadn’t died. What began as conversations with a restaurant guest has blossomed into what they share today. And it’s heartwarming. And to an extent my own relationship with Mrs. Rose. And her dog. That is the kind of thing we set out to do. To be a part of something much more than a beer and a bucket of mussels. That sad, we do really love a beer and a bucket of mussels. And you are going to be able to do enjoy them with us again. We don’t know where or when, but we are starting that process as mentioned above. From the bottom of my and Shannon’s hearts THANK YOU. WE LOVE YOU.

We're here 4-8pm for cooked mussels, frites and dessert crepes, make-at-home mussel dinner kits and bottled wine & Brugge beer 🍻

👋 we're still here! 4-8pm for carry out of our menu and make yourself mussel dinner kits! 32oz cans of Tripel, Pooka, Madeline, pilsner, and wine by the bottle 🍻

Happy whatever-day-it-is, it's a good one for Tripel de Ripple and Brugge for dinner 🍻 4-8 tonight we hope to see you! Regular menu, mussel dinner kits, and 32 oz cans of Tripel, Pooka, Madeline, Springer Spaniale, Great Lakes' Porter and Radeberger pilsner (note, we are no longer refilling growlers as a cautionary measure).

Here at 4! Excited to see who's coming to see us! Here 4-8 today! Free delivery, carry out, curbside full menu, wine, beer (32oz cans + growler fills, byo growler & cap), make at home mussel dinner kits!

We're here getting ready to serve you 4-8 today! Carry out, curbside, free delivery, beer, wine, full menu,mussel dinner kits and ♥️ 317-255-0978

Be good to one another, and good to yourself. We'd like to help with the food and alcohol part 🍻🍷🥩🥔🥬 call us 317-255-0978 from 4-8pm today! Free delivery, carry out, curbside, full menu, wine, beer (32oz cans + growler fills, byo growler & cap), make at home mussel dinner kits!

Here 4-8 today! with free delivery, carry out, curbside full menu, wine, beer (32oz cans + growler fills, byo growler & cap), make at home mussel dinner kits!

Here 4-8 today! with free delivery, carry out, curbside full menu, wine, beer (32oz cans + growler fills, byo growler & cap), make at home mussel dinner kits! Shares appreciated ❤