Indiana Culinary Trails
Come explore the living history of a Midwestern staple. On our walls you will find part namesake, Vera Yates (Kent’s Grandmother) at her restaurant and gas station, along with David Letterman on an evening out. Everything has a story as the modern local art and historic architectural elements combine for an intoxicating evening of hand-crafted cuisine and delectable drinks.
Opening its doors in 1999, Vera Mae’s began its story as a lunch delivery and catering business through its South Walnut street storefront in downtown Muncie. Owner Kent Shuff pioneered the revitalization of Muncie’s historical district and later expanded the restaurant in 2002.
Formerly Ballard Hardware, Kent and co-owner and partner, Steve Fennimore created the Ballaird Hall, increasing the original Bistro from 54 seats to 210 seats.
Hours of Operation
Tuesday 11:30AM–2PM, 5–9PM
Wednesday 11:30AM–2PM, 5–9PM
Thursday 11:30AM–2PM, 5–9PM
Friday 11:30AM–2PM, 5–10PM
Monday 11:30AM–2PM, 5–9PM
Credit Cards: All Major Credit Cards Accepted
Meals Served: Lunch and Dinner
Dining Classification: Upscale
Menu Style: American Bistro
Alcohol Served: Beer, Wine, Liquor
Separate Bar Area: YES
Largest Group Served: 20+
Meeting Room Capacity: N/A
Entertainment: Live Music Available - Check out website
Local / Organic: YES
Diet Specific: Vegetarian
Parking: Large Parking Lot and On Street Parking
Hostess on Duty: YES
Gift Shop / Products for Sale: NO
Cranberry/Pecan Bibb Salad - Torn Kale and Bibb lettuce topped with dried cranberries,toasted pecans, crumbled Chèvre cheese and offered with a house-made green apple & shallot vinaigrette.
Classic French Onion Soup - With a slice of baguette and melted provolone cheese
Filet of Beef* - Eight-ounce tenderloin of beef pan-roasted to your liking. Lavished with a bourbon barrel demi-glace and cranberry fluid gel. Paired with pearl barley risotto, pickled scallion bulb, and roasted golden beets.
Chicken Brie Raspberry - Fresh, all-natural grilled boneless chicken breast with melted triple crème Brie cheese, raspberry reduction, and toasted pine nuts. Served with pearl barley risotto and marinated roasted brussel sprouts.