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2026 07 30

Random Rippling

Bazbeaux Pizza turns 40

by Mario Morone

posted: Jul. 30, 2026

After attending college in New Orleans and moving back to Indianapolis, Jeff Berman worked at several restaurants, gaining experience as a cook, bartender, waiter, oyster shucker and manager. "I enjoyed the pace of restaurant work and meeting all kinds of people," Berman said.

Finding the Opportunity

Living in downtown Indianapolis, Berman spotted an advertisement for a small restaurant space in Broad Ripple. He was drawn to the neighborhood's village atmosphere and saw potential in the location. The rent was affordable, and he decided to take a chance.

The original Bazbeaux in 2003 at 832 Westfield Boulevard

The space, however, presented a challenge. "It only seated about 20 people inside, so whatever we did had to include takeout," Berman recalled.

After considering several possibilities, he settled on pizza. At the time, he believed there was an opportunity to offer freshly made pizzas featuring high-quality ingredients and creative toppings that were not commonly available in Indianapolis.

Inspiration

The concept was influenced by Berman's experiences in New Orleans, where he developed an appreciation for distinctive food and hospitality, as well as innovative pizzerias he had read about in cities such as New York and Los Angeles.

Quality and House-Made Ingredients

"We've always tried to serve the best, freshest ingredients we can find," Berman said. "We make our dough from scratch and prepare many items in-house, including our locally famous creamy basil dressing and our freshly made Italian sausage."

While longtime favorites such as the Quattro Formaggio remain top sellers, Bazbeaux continues to add new menu items. One recent addition, the Spicy Bee, combines Italian sausage, Ezzo's Old World pepperoni, jalapeños and house-made hot honey.

The current Bazbeaux 811 Westfield Boulevard

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Employees and Community

"I'm proud of our employees and the relationships we've built," Berman said. "Many members of our team have been with us for decades."

Broad Ripple General Manager Joe Behringer has managed the Broad Ripple location for nearly 25 years. Many other employees across all three stores have also spent decades with Bazbeaux. "We know our customers, and they know us," Berman said. "That's what makes this business special."

Looking back, Berman says he is grateful for the support of generations of customers and employees who helped turn a small 20-seat pizza shop into a locally owned Indianapolis institution.

"We've been fortunate to have loyal customers who have supported us for decades and employees who have dedicated so much of their lives to this business," he said. "Those relationships mean a lot to me."

As Bazbeaux celebrates its 40th anniversary, Berman is confident the restaurant's future is in good hands. His son, Max, has managed the downtown location for many years and hopes to continue the family business.

"When I opened that little restaurant in Broad Ripple in 1986, I never imagined where it would lead," Berman said. "I'm grateful for the people who believed in us, worked alongside us and kept coming back all these 40 Years!

mario@broadripplegazette.com

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