TAVERN TAKES FINE DINING UP A NOTCH Looking for a creative twist to a fine dining experience? Corndance Tavern in Mishawaka, a farm-to-table favorite of foodies in northern Indiana, is renowned not only for specialities like bison and elote corn (fire roasted with lime juice, mayo, ancho chile, cilantro and cotija cheese) but for its even more unusual fare. Take the restaurant’s signature dish: the aptly named “Sword of John Adams.” An ample selection of steak, chicken, sausages or prawns (choice of meats varies) is impressively skewered on, yes, a sword, and presented to the, hopefully, hungry diner with steakhouse sides. Unusual culinary presentations are the norm at Corndance. Lobster and Shrimp Rigatoni is served in a collectible mason jar and the popular Birramisu dessert, a unique take on tiramisu, is prepared and served in a beer can. Corndance Tavern is just one of owner George Pesek’s forays into food — and drink. Corndance — named for the region’s native Potawatomi Indians’ rituals to thank their gods for bountiful harvests — is the dinnertime dining option featuring an extensive menu of dry-aged meats, some seafood, sausages and even frankfurters. Bourbon and Butcher, a combo butcher shop/informal eatery is open from 11 am-3 pm. Pesek’s Evil Czech Brewery serves up innovative craft beers along with upscale bar food from
Corndance Tavern
mid-day to late evening. (With names like “Vladimir Poutine” and the “Fungus Amongus” burger noted on the menu,
4725 Grape Road
Mishawaka, Indiana
who wouldn’t be intrigued with the Evil
574-217-7584
Czech’s offerings?) For those wanting to take Corndance brats, burgers, dogs
Hours
or sausages with them during tailgating
Mon.-Sat.: 5-10 pm Sun.: 5-9 pm
season, they can order online at www.
Website
corndance.com/tailgate-packages/
corndance.com
PHO TO CO URTESY O F CO RNDANCE TAVERN