With a stay at Marriott Indianapolis Downtown in Indianapolis, you'll be minutes from Indiana Convention Center and Eiteljorg Museum of American Indians. This hotel is within close proximity of Indiana State Capitol and Indiana State Museum.
Make yourself at home in one of the 622 air-conditioned rooms featuring refrigerators and iPod docking stations. 37-inch flat-screen televisions with cable programming provide entertainment, while high-speed (wired) Internet access (surcharge) keeps you connected. Bathrooms have complimentary toiletries and hair dryers. Conveniences include desks and complimentary newspapers, as well as multi-line phones with voice mail.
Rec, Spa, Premium Amenities
Take advantage of recreation opportunities including a health club and an indoor pool. This hotel also features a concierge desk, babysitting/childcare, and gift shops/newsstands.
Satisfy your appetite at the hotel's restaurant, which serves lunch and dinner. Dining is also available at a coffee shop/café, and 24-hour room service is provided. At the end of the day, relax with your favorite drink at a bar/lounge.
Business, Other Amenities
Featured amenities include a business center, audiovisual equipment, and a technology helpdesk. Planning an event in Indianapolis? This hotel has 40000 square feet (3716 square meters) of space consisting of conference/meeting rooms, a ballroom, and banquet facilities. A roundtrip airport shuttle is provided for a surcharge, and parking (subject to charges) is available onsite.
A vermilion overhang of adobe-style tiles decorates the façade of Agaves Mexican Grill, giving only a hint to the south-of-the-border dishes the chefs inside are busy creating. Their menu pays homage to distinctly Mexican dishes, such as made-to-order guacamole, which also embellishes the popular enchiladas rancheras. But like accounting majors hailing from a long line of mariachi dancers, cooks aren't afraid to stray from the norm, as evidenced by their creative bites such as Mexican lasagna: a house specialty of cheese and shredded chicken stacked between layers of corn tortillas.
Upon the opening of Cleavers in 2011, Carol Wersich of the Courier Press discovered what makes the family-owned chain different from the usual sandwich shop: they commit to using only the freshest of ingredients. “From the time the pig is butchered to when it’s on the table will be a matter of only two days,” Scott Flores—co-owner alongside his brother and nephew—told Wersich. As for all other ingredients, the Floreses buy from local vendors whenever possible, and use old family recipes to create the perfect marinades for handhelds such as useless walkie-talkies, pork-loin sandwiches, corned-beef reubens, and seven decadent side items. Flores also laces his menu with a hint of hometown pride, topping all-beef franks with the typical Chicago toppings—mustard, celery salt, and onions.
In a restaurant decorated with festively warm colors and grainy wooden tables, La Rivera aims to summon the cuisine and atmosphere of a Mexican street fair. Each day, the eatery's kitchen dishes out their specialty—sizzling fajitas made with steak, shrimp, or chicken, accompanied by rice, beans, sautéed onions, and peppers. Plates of carne asada arrive fresh from the grill coated in sauce, with tortillas for sopping up every last morsel. Chiles rellenos harbor beef or cheese, and huge burritos hide treasure troves of rice, beans, veggies, and a slightly tinier burrito.
The chefs at Khun Daeng Thai Kitchen serve up classic curries, tasty noodle dishes, lemongrass-spiked soups, tropical salads, and shareable appetizers. Adventurous diners can sample inventive selections, such as The Evil Prince of a Wild Jungle or Twist and Shout Seafood, washing them down with thai iced tea, thai iced coffee, or a soft drink.
A photograph of El Castillo, a Mayan pyramid built in Mexico sometime between the 9th and 12th centuries, graces the front cover of Don Pancho's Mexican Restaurant?s menu. The theme of Mexico?s Mayan sites also spills over into Don Pancho?s decor, whose stone walls and ornamental strings of ivy resemble a Mayan ruin. Whereas the dining room?s surroundings are steeped in history, Don Pancho?s flavors whisk visitors back to the present with zesty Mexican dishes. Besides cooking favorites such as enchiladas and burritos, the culinary team piles crab and scallops onto sizzling fajitas, and serves grilled steak in pineapple half-shells.