About Adam Ditter

Adam Ditter is the Executive Chef for The Vanguard in Indianapolis. He has also worked for Bluebeard, Brugge Brasserie, and LongBranch

Where I Go Out

Behind the Scenes

"Black locust flowers hitting the menu tonight. Smell ridiculously like spring, taste like the sweetest sweet peas. They got my heart a-flutter."
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"I just wrote a prep list featuring mainly LongBranch prep items and nostalgia hit hard. If any of you people in InstaLand miss it too, we are doing a 3 week pop up menu starting next week. Come see me and feed your faces."
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"Been missing this green in my life, I guess it's almost spring... Stinging nettle green goddess w/ chickweed, pea and sunflower shoots, monkfish, and preserved lemon aioli."
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"Been missing this green in my life, I guess it's almost spring... Stinging nettle green goddess w/ chickweed, pea and sunflower shoots, monkfish, and preserved lemon aioli."
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"Been missing this green in my life, I guess it's almost spring... Stinging nettle green goddess w/ chickweed, pea and sunflower shoots, monkfish, and preserved lemon aioli."
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"Basting a couple of 30 day aged strip loins"
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