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EATS Where to eat local in Allen County

FREE A special supplement to

October 2017

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Breaking ground since 2001

8 & recipes Farmers markets

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20 restaurant list International

22 and distilleries Breweries

26 food trucks

The rise of

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Restaurants continue to emerge, expand With an established food scene already underway, 2016 and 2017 saw the expansion of several businesses into new territory – both in terms of geography and innovation. Three Rivers Distilling Company, founded in 2016, expanded its offerings at its Wallace Street location to include a tasting area, outdoor seating area and more in September. To do this, owners worked with legislators to change existing laws, which would have kept them from opening a tasting location for many years to come. “We’re not trying to be the next neighborhood bar and grill, we’re trying to be an experience where people can see the artistry that goes into distilling and then be able to taste what they just experienced,” Aaron Pence, co-owner and vice president of sales and marketing, said. Another expansion came by way of the Hoppy Gnome, which opened Gnometown Brewery in December 2016. This spot boasts Indiana’s only “nano-brewery” and offers the public the opportunity to make their own ales in house. Brewmaster Mike Flaugherty helps guests figure out what kind of beer they want to make, creates the recipe and helps them as they mash grains, add hops and add yeast themselves. “It’s something [one of the owners] always kind of wanted to bring to Fort Wayne,” Flaugherty said. It wasn’t only those in the adult beverage industry that expanded in 2017. Cuban café Caliente opened a second location on Wayne Street in August 2017, Brava’s announced it would have two restaurants in the Landing area once it is completed and Sol Kitchen announced a partnership with Birdboy Brewing to open a brick-and-mortar restaurant and tap room on Dupont Avenue. “In our five-year goal we had this in mind, moving to the next step to a brick-and-mortar restaurant,” Sol Kitchen owner/operator Jerry Perez said. “It’s kind of a unique thing. We’re not creating one name, we’re [each] Page ­4

The VIP tasting lounge at Three Rivers Distilling Company is shown. The artisan distillery added the space, as well as a bar and outdoor lounge area, in fall of 2017.

still who we are.” Sol Kitchen was founded in July 2012 and Birdboy opened in August 2015. But it wasn’t just established businesses that made a splash in 2017. The most well-known of these is the Yummi Bunni, whose location at 123 W. Main St. always seems to have a queue as people line up for The Hoppy Gnome opened Gnometown Brewery its now-famous ice in December 2016, giving people the chance to cream sandwiches make their own beer in-house. made with Tom’s Donuts as the buns. Others took the area looking for a closer option for something familiar their sushi fix, and Hamilton Public to the Fort Wayne scene and brought House pays homage to Fort Wayne’s it to new neighborhoods. The 07 baseball history with a new restaurant Pub opened at 3516 Broadway St. as at 4910 N. Clinton St. an upscale bar for the south central neighborhood. Shoccu, a restaurant on MEGAN KNOWLES Illinois Road, has attracted some from

Summit City Eats • October 2017 • kpcnews.com • ©KPC Media Group Inc.

Setting the stage for an amazing night:

Why ambience matters Anyone who picked up this publication knows that food is more than a way to simply feed our bodies. Food can cause deep feelings of warmth and belonging. It can make us feel like we are taking us back to our childhood or traveling to a place we’ve never been. But it’s not just what’s on our plates that sets that stage when we’re dining. Sometimes eating out is preferable to eating in because we can go to places that make it about the experience as a whole, not just the meal. Creating those feelings and expectations doesn’t happen by accident. The fun-loving place

“There’s just a feeling, a personality almost, to buildings. Chad and I, when we were still just talking about building this place, we definitely had the ambience in mind,” said Keli Hankee, co-owner of Trubble Brewing. Trubble is located in an old brick building, which lends itself to an industrial

modern look where elements essential to the structure itself – brick walls, wood floors, a tin ceiling – really shine. But keeping these elements isn’t always easy. “When we were constructing our business we got some feedback that we might have to cover up the tin ceiling because it would have helped us have an improved fire rating basically. We had to really fight to not have that be the only solution to the fire rating. We had to say, OK, what kind of fire exits can we have or can we do this or that differently?” Hankee explained. For the Hankees and the look of Trubble, those ceilings were worth the fight. “It’s just something we both want to see. We think it’s a good thing to see preservation happening out there,” Hankee said. To go along with their modern industrial surroundings, the Hankees wanted local, handcrafted items. Chad Hankee built most

of the tables, many of the cushions inside are made by local business Rank & Phyle and even the tap handles were made by local woodworker Dwayne Spurgeon. “We just tried to add these little touches that would make it cozy,” Keli Hankee said. “With a name like Trubble Brewing and that we’re craft brewers we wanted to project that this is a fun place to be.” The bar follows that idea of fun with weekly Geeks Who Drink trivia nights, fun bands and “some goofy names” for the food on their menu (Dad Bod, anyone?). It seems to work. “A lot of times we’ll get comments [on Facebook] about the ambience, which is really nice, it feels like we’re doing something right,” Keli Hankee said. A blast from the past

Sometimes, achieving the right ambience means going with the original, even if it might make things harder. Cindy’s Diner has existed in some form n See AMBIENCE on PAGE 25

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Summit City’s

Dessert Pyramid

Pie Grabill Country Inn 13706 Fairview Drive, Grabill, (260) 627-2719


This restaurant that specializes in home cooking has an entire banquet table devoted to its handcrafted pies. The crusts are buttery and the fillings feature strawberry-rhubarb, blackberry, cherry, apple – just think of a fruit grown in Allen County, the bakers there probably have turned it into a pie. We recommend treating the banquet like a dessert bar, and order one of everything!

Cookie Cottage 508 Noble Drive, Fort Wayne, (260) 471-6678

This is the place to buy cookies. The sister team that founded this business know what they are doing in

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260-456-6807 3516 Broadway Fort Wayne, IN 46807

the kitchen. The moment you walk into the shop, all you smell is fresh-baked cookies. Just try to walk out of there without buying a dozen. Chocolate chip, macadamia, snickerdoodle, sugar with frosting, peanut butter, chocolate on chocolate – we could go on and on. These are seriously some of the best cookies you will eat over and over again because they are that addictive.

ice cream. The kids will go nuts here and they even serve Intelligentsia coffee on its own and with ice cream.

s’mores. Our mouths are watering just thinking about all the goodies.

Ice cream Just Cream 338 E. Dupont Road, Fort Wayne, (260) 489-3002

First, this ice cream boutique has amazing ice cream with fantastic, fun names. Not only does the ice cream taste great on its own, the staff comes up with all sorts of wonderful creations for you to indulge. Take the overloaded brownie sundae extreme shake (pictured) for example. It’s packed with fudge, brownies, nuts and, of course, loads of

Chocolate DeBrand Fine Chocolates Three Fort Wayne locations: 5608 Coldwater Road, (260) 482-4373 878 Harrison St., (260) 969-8353 4110 W. Jefferson Blvd., (260) 432-5050

DeBrand is a local chocolatier that is known throughout the Summit City and beyond. If you love chocolate, then you have likely already discovered the DeBrand shops, which feature all of the specialty chocolates like truffles, as well as decadent chocolate-covered ice cream sundaes, the famous caramel-and chocolate-dipped apples in the fall and

Waffles Junk Ditch 1825 W. Main St., Fort Wayne (260) 203-4045

We understand that a brewing company is not the place you think of when you think dessert. We also understand that waffles are typically a breakfast item. However, we highly recommend you trust us and go try the glazed sourdough waffle that is served with sweet cherry, almond and buttermilk sherbet. The restaurant changes its menu seasonally, but for several months now, there has been a waffle dessert and it’s been amazing every time!

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Summit City FARMERS MARKETS YLNI Farmers Market Location: Behind the Fort Wayne History Center at the corner of Barr and Wayne streets Hours: 9 a.m. to 1 p.m. Saturdays from late May until early September Website: www.ylni.org/Farmers-Market

Fort Wayne’s Farmers Market

Fresh in the Fort What better way to get a taste of the Summit City than to explore its farmers markets? From a rainbow of seasonal produce to homemade baked goods, vendors bring farm-fresh and handcrafted products to the heart of the city. Check out local fare

Shake up your weekday grocery shopping by paying a visit to the Georgetown Square Farmers Market. Located on the city’s northeast side, the market pops up in the shopping center’s parking lot Thursday afternoons. Vendors offer a variety of local products that you can’t find at the supermarket, so supplement your weekly grocery haul with the freshest summer produce, farm-fresh eggs and local honey. “We find that a large number of people will stop in and pick up a couple of items at the farmers market and then go and finish their shopping at Kroger,” said Steve Jehl, manager of Georgetown Square. For more local options, check out the Historic West Main Street Farmer’s Market, located just west of downtown on Friday evenings. Don’t miss late-summer produce like sweet corn and heirloom tomatoes or delicious homemade baked goods like coffee cakes and gluten-free bread. The market partners with St. Joseph Community Health Foundation and Parkview Health to increase access to fresh, healthy food. The program doubles the purchasing power for individuals with SNAP EBT cards or Senior/WIC produce vouchers. “It’s a phenomenal opportunity to make the most of your SNAP benefit dollars,” said Chris Shatto, market master. Shop and stay awhile

Farmers markets offer so much more

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than shopping, so be sure to take your time to explore – chat up friendly vendors, grab a bite to eat, enjoy live entertainment or get familiar with a community group. Follow markets on social media to stay in the know about special events. Fort Wayne’s largest and most prominent farmers market takes place downtown on Barr Street and represents an important part of the city’s history. The historic Barr Street Market is the oldest public space in Fort Wayne, dating back to 1837. It operated continually as an outdoor market from the 1840s to the 1950s. Today, two outdoor markets are open for business on Saturday mornings from May to September with vendors’ tents spanning two city blocks. The YLNI Farmers Market, located directly behind the Fort Wayne History Center, hosts local musicians each week and has fun and educational children’s activities provided by the Allen County Public Library. During market days, the History Center offers free admission to museum visitors. Fort Wayne’s Farmers Market, also located on Barr Street, features fun programming like its “Corn Celebration.” The market’s organizers buy 300 ears of corn from its vendors to celebrate national farmers market week in August. “We soak all these ears of corn in kiddie pools and grill them and pass them out to our customers,” said Lisa Haagen, market coordinator. “We all just have a blast with that day.” Looking to get out of the city center? Check out the New Haven Farmers Market, a 15-minute drive from downtown Fort Wayne. The market, which sets up shop on Wednesday afternoons in Schnelker Park, n See FARMERS MARKETS on PAGE 29

Summer location: Barr and Wayne streets from May to September Winter location: Lincoln Financial Event Center at Parkview Field from October to May Times: 9 a.m. to 1 p.m. Saturdays Website: ftwaynesfarmersmarket.com

Georgetown Square Farmers Market Location: Georgetown Square, 6426 Georgetown Lane Hours: 4 to 7 p.m. Thursdays from June to September Website: www.facebook.com/Georgetown-SquareFarmers-Market-580286041990830/

Historic West Main Street Farmer’s Market Location: 1936 W. Main St. Hours: 3 to 8 p.m. Fridays from May to October Website: www.facebook.com/ mainstreetfarmmarket

New Haven Farmers Market Location: Schnelker Park, 956 Park Ave., New Haven Hours: 4 to 7 p.m. Wednesdays from June to

September Website: www.facebook.com/ NewHavenFarmersMarket

Salomon Farmers’ Market Location: The Old Barn at Salomon Farm Park, 817 W. Dupont Road Hours: 4 to 7 p.m. Wednesdays from June until September Website: www.facebook.com/Salomon-FarmPark-134187289927760/

South Side Farmers Market Location: 3300 Warsaw St. Hours: 7 a.m. to 1 p.m. Saturdays from Easter to mid-December Website: www.southsidefarmersmarket.com

Summit City Eats • October 2017 • kpcnews.com • ©KPC Media Group Inc.



One of the best things about shopping at your local farmers market is getting to know the vendors. These men and women are passionate about the food they grow, raise and make by hand, so take advantage of their expertise. They have the best tips for how to prepare the food they sell and, if you’re lucky, they might even let you in on a favorite recipe. Here are a few recipes from farmers markets in the Summit City. Original Sour Cream Coffee Cake Vendor: Eric Kreienbrink of Mr. Koffee Cakes

Eric Kreienbrink started making coffee cakes with his mom, who loved to bake them for Christmas gifts and hand them out to employees, friends and neighbors. You can find Kreienbrink and his coffee cakes at the New Haven and West Main Street markets.


1. Combine sugar and spices and rub well into brisket. Cover and refrigerate overnight. 2. Place brisket in the center of your barbecue grill. Use indirect heat (burners on both sides on, but not under meat). Adding some moist wood under the meat will give it a smoky flavor.

4. Wrap meat in foil and transfer it to the oven to finish for 3 to 4 hours. The internal temperature needs to reach 180 degrees. 5. Place brisket in refrigerator to cool. 6. Combine broth and barbecue sauce to create an au jus. 7. After the brisket has cooled, slice it into half-inch pieces and pour the au jus over the brisket.

Marinated Chicken Vendor: Josh Cockram of Josh’s Jungle

Chef and gardener Josh Cockram specializes in fresh produce and small-batch canned goods. You can find his products at the Salomon Farmers’ Market. From spicy hot sauce to sweet relish, canning is a great way to preserve the flavors of summer throughout the year. Here, he shares a fresh way to use his sweet yellow tomato chutney to add flavor to an everyday recipe.

Instructions: 1. Preheat oven to 350 degrees. 2. Spray an angel food cake or bundt pan with nonstick cooking spray, set aside. 3. In a mixing bowl, combine butter, sugar and eggs. Next, add sour cream, vanilla extract and salt to combine. Then fold in flour and baking powder. 4. In a separate bowl, mix pecan pieces, brown sugar and cinnamon for topping. 5. Pour batter into pan and sprinkle on topping.

Ingredients: 1 8-oz. jar sweet yellow tomato chutney 2 pounds chicken breast Salt and pepper to taste Instructions: 1. Season chicken breast with salt and pepper and place in a Ziploc bag or leak-proof container. 2. Reserving a few spoonfuls, cover the chicken with the chutney. 3. Let marinate in the refrigerator for several hours or overnight.

6. Bake for 50 to 60 minutes. The top should look golden brown.

4. Cook chicken as you prefer – grilled, baked or in a skillet.

Sandy’s Party Brisket

Vendor: Sandy Seyfert of Custom Quality Meats

Custom Quality Meats offers fresh meats at the farmers market on Barr Street and at two brick-and-mortar stores in Fort Wayne and New Haven. Sandy Seyfert’s recipe for slow-cooked brisket is worth the wait and is sure to be a party pleaser.

cooking what he grows. Here, he shares a simple, one-pan recipe for enjoying summer’s bounty. Ingredients: 1 tablespoon vegetable oil ½ pound bacon or sausage, cut into bite-sized pieces ½ onion, diced 1 pound of potatoes, cubed 2 small- to medium-sized zucchini, cubed Salt and pepper to taste Instructions:

1. Heat the skillet over medium to high heat. 2. Sauté onions until soft and toss in bacon or sausage, stirring constantly so that it doesn’t stick to the bottom of the pan. 3. Add the potatoes and season with salt and pepper. Reduce heat to medium low and cover. 4. When the potatoes are about two thirds of the way cooked, add the zucchini. Cover and continue cooking until the potatoes are tender.

3. Cover and cook at 325 degrees for 3 hours.

Serve hot or cold. This brisket is great on a bun.

Ingredients: 1 cup butter, softened 2 cups sugar 2 eggs 1 cup sour cream 1 teaspoon vanilla extract ¼ teaspoon salt 2 cups cake flour, sifted 1 teaspoon baking powder ½ cup pecan pieces 3 tablespoons brown sugar ½ teaspoon cinnamon

Ingredients: 1 large fresh beef brisket 8 tablespoons brown sugar 1 tablespoon chili powder 3 tablespoons salt ½ teaspoon smoked paprika ½ teaspoon black pepper ½ teaspoon garlic powder ½ teaspoon cayenne pepper ½ teaspoon cumin powder ½ teaspoon dried parsley 1 quart beef broth 2 cups smoky barbecue sauce

5. Serve using the remaining chutney as a condiment.

Summer Skillet

Vendor: Denny Smith of Denny Smith Ag. Service

Produce vendor Denny Smith offers a variety of seasonal produce at the farmers market on West Main Street, including sweet corn, zucchini and tomatoes. He also enjoys


Vendor: David Eisenhauer of Bet Lehem Bake House

David Eisenhauer learned this recipe 20 years ago when he was a preschool teacher at a Jewish Community Center. While Eisenhauer and his wife, Rhonda Hill, were raised in the Christian tradition, they enjoy learning about their Jewish heritage. Challah, the traditionally braided bread, is typically eaten on ceremonial occasions such as Sabbath and major Jewish holidays. You can find their baked goods, many using kosher ingredients, at the South Side Farmers Market. Ingredients: 2 1/2 teaspoons active yeast 2 eggs ¼ cup vegetable oil 1 cup warm water 2 pinches of salt 3 tablespoons sugar or honey 3 to 4 cups of unbleached flour as needed Instructions:

1. Combine yeast, 1 egg, vegetable oil, water, salt, sugar or honey and flour. Knead the dough on a floured surface until smooth and elastic, adding more flour as needed. 2. Place dough in a greased bowl and cover the bowl with a warm, damp towel. Let it rest for 1 hour or until doubled in size. 3. Empty the bowl onto a floured surface and knead, adding flour as needed, until it’s no longer sticky. Place it back in the bowl until it rises. Repeat four times. 4. Cut dough in half. Divide each half into 3 pieces. 5. Roll each piece into long ropes about 1.5 inches in diameter. 6. Make two loaves by braiding each set of 3 ropes, starting the braid in the middle. Pinch the ends and tuck them under. 7. Place the loaves on greased cookie sheets, cover and let rest for 1 hour. 8. Preheat the oven to 350 degrees. 9. In a small bowl, beat the remaining egg and use a brush to spread the mixture over the loaves. 10. Bake for 25 to 30 minutes until golden brown.

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Summit City CONEY TOUR The Summit City area has a number of restaurants that put the regional lunch staple front and center. But what exactly is a coney dog? It’s not a chili dog, despite the coney sauce often being referred to as chili. A true coney dog, developed first in Detroit, Mich., includes a hot dog, bun, onions, mustard and a tomato-based meat sauce that is typically runny and includes spices such as cumin and cinnamon. If you don’t agree, then take it up with Wikipedia. But to truly understand the meaning of a great coney dog, we took on the arduous task of eating a coney at every restaurant we could find that featured the delicious treat. We’ve compiled our findings here for you:

to a driving range on the south side of town. The menu is packed with options, including the traditional coney and The Stand’s twists on the regional favorite, such as the neighborhood classic the Waynedale dog – a coney dog topped with coleslaw. In addition to the long list of frank options, the menu includes homemade soups, ice cream treats and macaroni and cheese.

1950’s-style diner is typically packed each lunch hour and the smell of hot dogs grilling and buns steaming fill the air. Take one bite of these coneys and you will need more, many more.

This place is stick to your ribs good – literally.

Bun – Steamed, soft and warm

Coney breakdown:

Dog – Decent size relative to bun and you can taste the smokiness of the grill

Bun – Soft, but not moist Dog – Decent flavor, strong texture, smaller in size relative to bun

– 1002 Lima Road and 357 Lincoln Way

Main St.

– Downtown tradition that has changed little since it first opened – but they now accept credit cards. There is a reason this shop has been around for more than 100 years – it’s quick, it’s reliable and its dogs are pretty darn amazing. The

Lucky’s Coconut

• Appetizers from $1.95 per person • Luncheons from $6.95 per person • Dinners from $12.95 per person Seating up to 70 • No Room Charge Power Point Available

622 E. Dupont Rd., Fort Wayne, IN Page ­10



Bluffton Road

This drive-up/walk-up stand is nestled in next

Chili – A little sweet and lots of flavorful spices come through, but not at all spicy

Chili – Notes of chili and cinnamon; proportioned well to bun and dog

THE STAND – 5200

– Perfect for a sunny day when you are with a large group or just can’t make up your mind.

Coney breakdown:

– Drive-in inspired restaurant located in two locations – one near the intersection of Lima and Dupont and one located near Goshen Road in New Haven. If you are out shopping near Dupont or in the New Haven area and your stomach starts growling, search out this café for a quick bite. It’s also a great choice if you are craving a coney but the rest of your crew would prefer a pork tenderloin sandwich or nachos. This


“Impressive salad bar, impressive service and the sweetest shrimp you have ever eaten. Lucky’s rides the line between being a fun spot and a nice restaurant, and it works as both.”

– Ryan Duvall, Fort Wayne Journal Gazette



Summit City Eats • October 2017 • kpcnews.com • ©KPC Media Group Inc.

restaurant also plays on the variety of coneys it offers such as offering its version of a slaw dog, which is a coney topped with a hefty serving of sweet coleslaw.

a sweet sauce and you can taste the allspice, cumin and tomato.


206 E. Pettit Ave.

Coney breakdown: Bun – On the drier side, powdery flour on outside Dog – Might be boiled, a little muted by the sauce, onions and mustard Chili – If you love coney sauce, then this is your dog. The sweet sauce dominates.

EAST STATE CONEY – 6330 E. State Blvd. – This shop is tucked into a discreet shopping mall and, if you find it, your hunger will be quickly quenched with some rapid service at this retro-styled diner. Looking for a quiet place to read the newspaper during lunch and pig out on some coneys? This is your place. They are likely to be playing any game on TV as well. The service is fast and friendly and you can quickly get in and out in less than an hour over a lunch break. Don’t let the understated location dissuade you from checking out this location that serves up a number of sides, including a vinegar-based coleslaw, baked beans, potato salad and ice cream.

– This outdoor stand is on the south side of town and would make a great stop for lunch or before or after attending a tournament at Bishop Luers High School, which is just down the road. Outside seating is available but, during the winter, we’d recommend grabbing the dogs to go. While the coney dogs are the star of the menu, the fries here are amazing. They taste like battered fries served at a carnival. While we love our coneys, we’re tempted to drop by here on an afternoon we are craving some greasy goodness so that we could enjoy the fries just one more time. Coney breakdown: Bun – The bun tastes fresh and is soft and moist Dog – Nothing special about the dog and you can taste more onion than meat Chili – The sauce is very meaty and substantial – wholesome is the word that comes to mind. More tomato in taste than typical coney sauce spices.

Dog – A nice bite, but nothing significant Chili – This coney is served with a fork because there is so much chili. The chili is on the spicier side and has chunks of meat rather than the typical minced meat found in most coney sauces.


6330 E. State Blvd.

– This retro shop may be a bit dated to some – it’s been around 47 years – but it’s serving up some delicious eats in the Georgetown Square shopping center. The shop is super casual and has a retro-styled bar you can grab a seat at and there are a few tables to choose from if you have a group. We suggest wearing your elastic pants to lunch if you come here because in addition to the coney dogs and Chicago-styled dogs, you’ll want to save room for the long list of sides that include white cheese curds and fried pickles. Desserts include cupcakes and milkshakes. Some say this is one of the oldest restaurants in the Georgetown area and, well, it’s safe to say that after eating here, we know why they’ve been around so long. Coney breakdown: Bun – It’s soft but not to the point of falling apart Dog – Soft, not rubbery, char mark from grill

Coney breakdown:

Chili – Classic coney sauce, no messing around with what one would expect with a typical coney chili

Bun – Not steamed but still soft Dog – Pretty standard tasting dog but larger in size compared to most establishments Chili – Leans more toward the chunky chili side rather than the saucy coney style, and lacks some of the typical spices we associate with a coney chili. If you love chili, then you are in luck, because these dogs come with plenty.


– 5920 Covington Road

– This drive-up shop is a perfect summer treat but continues serving throughout the winter. They claim to have the best coney in town. You don’t have to love coneys to come here, the menu is quite long and includes homemade chili, pork and beef barbecue sandwiches, root beer floats and ice cream. However, being the coney dog lovers we are, we would recommend loading up on coney dogs - $18 for a baker’s dozen – and washing it down with a malt. If the weather is nice, you can take a break at one of the picnic tables, but this location is best for pick-up to take home or back to the office – but you’ll need napkins, lots of napkins. Coney breakdown: Bun – They say it’s steamed and, while we didn’t notice, it’s definitely the right balance between dry and mushy. Dog – Nothing stands out with the actual meat, and it’s a bit small compared to the bun. Chili – Mrs. Dawson’s famous coney sauce makes us think of Indian curry on first bite. It’s

MR. CONEY – 4525 Coldwater Road – Say you find yourself shopping in or near the Glenbrook Mall and you find yourself getting hungry. Don’t waste time at a food court or chain restaurant, take a quick stop at this little gem. This shop is clean and friendly and has a neighborhood diner type of atmosphere. While they specialize in coneys, per the name, this place serves much more – including a hearty breakfast. This is another location where the fries almost steal the show and you can get them topped with cheese and chili. For dessert, leave room because the menu has pie and milkshakes.

Fort Wayne’s Famous Coney Island is the oldest coney stand in America! Located on Main Street in downtown Fort Wayne

Coney breakdown: Bun – Soft and delicious, soaks up all the chili

131 W. Main St., Fort Wayne, Indiana | Call (260) 424-2997

Summit City Eats • October 2017 • kpcnews.com •  ©KPC Media Group Inc.

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40 years of food and family: The Casa story Sometimes, people complain when the type of food they like isn’t available near them. And sometimes, people create a restaurant to suit their tastes that becomes a Fort Wayne staple for 40 years – which is exactly what Tom Casaburo and his friend, Jimmy D’Angelo, did when they founded the Casa Restaurant Group. “There was no family history in the restaurant business,” Casaburo’s son, Jim Casaburo, said. Tom was a Marine, a former member of the FBI and director of public safety, while Jimmy was a professional baseball player in the St. Louis Cardinals farm system. Yet, Tom and Jimmy both had a love of food and of their Italian heritage. “The one common theme that they both had is they both loved cooking and Italian food,” Jim said. “They both had grandmothers and grandfathers who had the traditional Sunday family Italian

dinners and then Jimmy D’Angelo has relatives that own a very famous Italian restaurant in St. Louis called Cunneto’s (Cunetto House of Pasta).” Tom and Jimmy trained in the Cunetto’s kitchen for several months before opening Casa D’Angelo on Coldwater Road in Fort Wayne in 1977. The idea took off, and by 1982 Come experience Casa opened its Fort Wayne’s second restaurant on Fairfield Avenue. newest restaurant! Jim and Serving Lunch & Dinner his brother, T, remember that store Offering Fine Wines, Craft Beers, fondly. Domestics, Cocktails “To T and I, that [location] LIVE ENTERTAINMENT • FULL BAR reminds us of our Now open in Woodland Plaza. grandfather’s house: the old wood, the atmosphere, Chef features: the darkness, the • Steak smell,” Jim said. • Seafood “It smelled like garlic every time • Wagyu Burgers you walked it,” T said. “It was a great Family room where children are welcome. location, a great 918 Woodland Plaza Run, Fort Wayne store.” (260) 489-3488 Jim and T grew

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T, left, and Jim Casaburo stand in the Casa! Ristorante at 7545 W. Jefferson Blvd. The Casa Restaurant Group has been part of their family for the past 40 years.

up with the restaurants, learning the work at all levels. “It’s an Italian philosophy: You work from the bottom up,” Jim said. “So we didn’t get any cushy jobs to start, we started as dishwashers and bussers and cleaning and all the non-fabulous jobs generally associated with [a restaurant].” Though they had grown up there, Tom never forced his sons into the business, Jim said. “Several times he asked us, are you sure you want to get into this industry because it’s a difficult business,” Jim said. While they were away for a while – Jim opened a series of Starbucks in Chicago for four years and T managed a liquor store in Bloomington during college – what had become the family business drew them back. With all three of the Casaburos at the helm, the concept could continue to grow. “As they got more involved they wanted to do different things and that’s when (the Jefferson Boulevard location) opened up” in 1993, Jim said. “[Tom] wanted to introduce wood-fired pizza to Fort Wayne and we were the first ones to have that. … Being from New York he wanted to bring a n See CASA FAMILY on PAGE 30

Summit City Eats • October 2017 • kpcnews.com • ©KPC Media Group Inc.

Off the beaten trail Calling these local eateries “hidden gems” would be a disservice because many of them have served a fan following for years. That said, these restaurants don’t call a lot of attention to themselves – their reputations for great food and unique ambiance are mostly spread by word of mouth. If you haven’t given them a try yet, make a detour from routine and get to know these local treasures.

2805 E. State. Blvd.

Klemm’s Kafe

1429 N. Wells St.

DOWNTOWN FORT WAYNE The Italian Connection

2725 Taylor St.

Laredo Restaurant & Grocery 1429 N. Wells St.

Klemm’s Kafe

The Italian Connection

1429 N. Wells St.

2725 Taylor St.

Hours: Mon.-Sat. 5:30 a.m. to 1 p.m., Sun. 7 a.m. to 1 p.m. Phone: (260) 426-0928

Hours: Wed.-Sat. 5 to 9 p.m. Phone: (260) 432-9702

Blink and you might miss this Italian-American eatery located in an inconspicuous one-story house on the city’s southwest side. The 38-year-old establishment is a charming balance of casual and elegant. Old family photos cover the wall and low lighting create an intimate space. And with only 15 tables, reservations are encouraged. Keeping things small is important to owner Alex Fiato. “If you went bigger, you couldn’t make things,” he said. The menu features 13 homemade pasta dishes served with a house salad, bread and homemade garlic butter. Entrees are priced affordably with pasta dishes ranging from $9 to $16. For dessert, try the homemade gelato.

Laredo Restaurant & Grocery 1854 Broadway Hours: Mon.-Wed. 9 a.m. to 3 p.m., Thu.-Fri. 9 a.m. to 7 p.m. Saturday 8 a.m. to 7 p.m., Sun. 8 a.m. to 3 p.m. Phone: (260) 422-0868

Laredo Restaurant & Grocery is one of the oldest Mexican restaurants in the Summit City. Located just southwest of downtown, this cozy eatery delivers on traditional, Tex-Mex and “Nach-so Mexican” fare from caldo de res and tamales to nachos and chicken wings. The restaurant also offers a hardy breakfast menu, including menudo and chorizo con huevos. Laredo’s salsa packs just the right amount of heat and the house tortilla chips are thick and crispy. No time to dine in? Homemade tamales are available by the dozen for takeout on Friday, Saturday and Sunday.

Queen of Sheba Ethiopian Cuisine

Klemm’s Kafe is a popular neighborhood spot for breakfast or lunch. Located on the Historic Wells Street Corridor, this diner serves up classic short order fare. The restaurant is usually busy and crowded, but the service is fast and friendly. So grab a seat at the counter and enjoy a cup of joe while you watch the short order cooks do their thing. For breakfast, don’t miss the “Garbage & Toast” – eggs, sausage, American fries, onions, tomatoes and green peppers cooked together and smothered with sausage gravy. For lunch, try the pork tenderloin or homemade soups. And be sure to leave some room for the diner’s homemade pie!

Queen of Sheba Ethiopian Cuisine 2805 E. State Blvd.

Hours: Tue.-Sat. 4:30 to 9 p.m. Phone: (260) 498-7862

Located in a shopping center off East State Boulevard, Queen of Sheba offers customers a taste of Ethiopian cuisine. Owner Saba Marcos started the restaurant to give people a place to experience Ethiopian food and culture. Popular dishes include lamb, goat, chicken and beef. The vegetable combo is also a favorite. Meals are served with ingera, an Ethiopian bread made with teff and barley. Everything is made from scratch, so the kitchen is happy to accommodate individuals with food allergies or dietary restrictions. Most dishes are gluten free. After your meal, enjoy a traditional coffee ceremony where coffee beans are roasted over a fire, ground and brewed fresh.

Summit City Eats • October 2017 • kpcnews.com •  ©KPC Media Group Inc.

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Summit City Eats • October 2017 • kpcnews.com • ©KPC Media Group Inc.

Cup of joe

and other creative beverages. The café also serves breakfast and lunch items. Bon Bon’s also has a newly remodeled location in Indiana University-Purdue University Fort Wayne’s Engineering, Technology and Computer Science building — the perfect campus refueling station. The company opened a third location at The Orthopedic Hospital on West Jefferson Boulevard in 2016.

Mocha Lounge

Firefly Coffee House

6312 Covington Road, Fort Wayne Hours: 6 a.m.-6 p.m. MondayFriday, 7 a.m.-6 p.m. Saturday, 7:30 a.m.-5 p.m. Sunday

3523 N. Anthony Blvd., Fort Wayne Hours: 6:30 a.m.-8 p.m. Monday-Friday, 7 a.m.-8 p.m. Saturday, 8 a.m.-8 p.m. Sunday Serving the North Side neighborhood for nearly 20 years, the Firefly Coffee House has been a hotspot for local students, creators, entrepreneurs and all-around coffee fans looking to fuel up in a comfortable, welcoming environment. Opened in 1999, the Firefly began as a way for owners Cyndi and Paul Demaree to create a community gathering space in their own neighborhood. Its customers enjoy coffees from all over the world roasted by Celina, Ohio’s Old Hatch Coffee Roasters, real fruit smoothies, fresh squeezed lemonade and homemade food items from their full kitchen. If you’re an all-day coffee drinker, the Firefly is the perfect place for you. Just pull up a chair, grab a mug and enjoy endless cups of coffee for as long as you stay.

Old Crown Coffee Roasters 3417 N. Anthony Blvd., Fort Wayne Hours: 7 a.m.-9 p.m. MondayWednesday, 7 a.m.-10 p.m. Thursday, 7 a.m.-11 p.m. Friday, 8 a.m.-11 p.m. Saturday, 8 a.m.-6 p.m. Sunday Old Crown Coffee Roasters is a truly unique establishment that can fit your needs in any situation, any time of day. Not only does Old Crown sell its own coffee blends, but it also carries an extensive, ever-changing menu to satisfy any breakfast, lunch or dinner craving. And, if you’re looking for a late-night drink with a little pick-me-up, Old Crown also doubles as a bar at night, serving up one-of-a-kind, coffee-infused cocktails, as well as a sizeable selection of craft beers and whiskeys.

Established in 2004, Mocha Lounge is a hotspot for coffee lovers in the Aboite Township area. Its menu not only features a huge selection of specially crafted coffee beverages, but a variety of assorted breads and baked goods, gluten-free options, several lunch selections and a 12-hour breakfast menu that includes create-your-own breakfast sandwiches. Mocha Lounge serves coffee at its Covington Road location seven days a week, as well as at several events around town in its mobile truck.

Fortezza Coffee 819 S Calhoun St, Fort Wayne Hours: 7 a.m.-8 p.m. MondayFriday, 8 a.m.-7 p.m. Saturday, closed Sunday Fortezza Coffee is one of the Summit City’s newest coffee houses, moving into its sleek, new location in the heart of downtown Fort Wayne in 2014. Guests at Fortezza will enjoy a soothing atmosphere, quality espresso, baked goods and tasty brunch selections. Fortezza is also home to Indiana’s first under-counter Modbar espresso system for a more personal interaction between customers and baristas, and the coffee shop recently partnered with Angola’s Chapman’s Brewing Company to bring a taproom to the café, so coffee drinkers and beer lovers can unite under one roof.

Well Grounded Café 14517 Lima Road, Huntertown Hours: 7 a.m.-6 p.m. MondayFriday, 8 a.m.-2 p.m. Saturday, closed Sunday Looking for a local coffee fix on the north side of town? Look no further than Huntertown’s Well Grounded Café — the perfect place for residents on Fort Wayne’s north end to pick up some Old Crown blends. In addition to specialty coffees, Well Grounded also boasts a constantly evolving menu complete with fresh baked goods, salads, paninis, soups of the day and several other items to satisfy any craving. Well Grounded has been the coffee checkpoint of choice for Huntertown residents since 2014, and the owner recently extended its hours to stay open until 6 p.m. Monday-Friday.

Bon Bon’s Coffee Company 5712 Maplecrest Road, Fort Wayne Hours: 6 a.m.-9 p.m. MondayFriday, 7 a.m.-9 p.m. Saturday, 7 a.m.-8 p.m. Sunday Bon Bon’s Coffee Company is a long-time, local favorite, serving Fort Wayne at its Maplecrest Road location since 1996. Its indoor and outdoor seating areas have been the settings for over 20 years’ worth of studying, work and sharing the company of friends. Bon Bon’s features a wide selection of coffees from all over the world, in addition to smoothies, frappes, espresso drinks

“When Craft Coffee meets Craft Beer” Fortezza Coffee, now serves Chapman’s beer! Have a pint in house, or fill a growler to-go. Fortezza/Chapman’s Tap room 819 S. Calhoun St., Fort Wayne 260.203.4103

Summit City Eats • October 2017 • kpcnews.com •  ©KPC Media Group Inc.

Mon.-Fri. 7 am - 8 pm Sat. 8 am - 7 pm Page ­15

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Summit City Eats • October 2017 • kpcnews.com • ©KPC Media Group Inc.


To use: 1. Cut out knife spinner along dotted line. 2. Line up the small white circle on the knife spinner with the small white circle on the wheel. 3. Place tip of pen in center of the circles and apply pressure. 4. Spin knife spinner to find what to have for dinner.



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…try the spinner! Steak

Cork n’ Cleaver 221 E. Washington Center Road, Fort Wayne (260) 484-7772

Skipping dinner, going

straight for dessert Yummi Bunni


Fast Food


King Gyro

10910 U.S. Hwy. 24 West, Fort Wayne (260) 432-6996

302 W. Jefferson Blvd., Fort Wayne (260) 422-4455

123 W. Main St., Fort Wayne (260) 422-6636

Latin Caliente 1123 E. State Blvd., Fort Wayne 120 W. Wayne St., Fort Wayne (260) 471-0700

Pub fare Seafood



Rack & Helens Bar and Grill

Wine Down

526 Broadway St., New Haven (260) 749-5396

301 W. Jefferson Blvd., #100, Fort Wayne (260) 755-1019

(Don’t the orange wedges and cherries count for a fruit salad?)


Paula’s on Main

819 S. Calhoun St., Fort Wayne (260) 203-4103

1732 W. Main St., Fort Wayne (260) 424-2300

Breakfast for dinner Friends Too 3720 W. Jefferson Blvd., Fort Wayne (260) 755-0894

Asian Mahnin Asia Restaurant 2701 S. Calhoun St., Fort Wayne (260) 744-3584

BBQ Lucille’s 9011 Lima Road, Fort Wayne (260) 203-3937

Italian Zianos 5907 Covington Road, Fort Wayne (260) 444-4348

Wine. Cocktails. Food.

Mexican Dos Margaritas 4230 N. Clinton St., Fort Wayne (260) 426-1118

702 E. Dupont Road, Fort Wayne (260) 755-5643 10520 Maysville Road, Fort Wayne (260) 245-0341

Wings Buffalo Wings and Ribs 4246 Coldwater Road, Fort Wayne (260) 482-9464 6439 W. Jefferson Blvd., Fort Wayne (260) 436-9464

Vegetarian Famous Falafel 5755 St. Joe Road, Fort Wayne (260) 492-8349 Summit City Eats • October 2017 • kpcnews.com •  ©KPC Media Group Inc.

260.755.1019 301 W. Jefferson Blvd. Page ­17

Where do you eat lunch?

Morrison Agen

Mark and Koleen Schlatter

owner of Neat Neat Neat Records and Music, Fort Wayne “There are so many great places downtown, but Tuesday burgers at the Oyster Bar are a no-brainer. If it’s Tuesday and you’re not at the Oyster Bar, you’re screwing up.”

Pam Leonard

owners of Historic Olde Church Shoppes, Leo

owner of Estate of Mind, Huntertown

“Our family loves to eat at locally owned small-town diners, and we just happen to have one of those right around the corner from our business in downtown Leo. The Leo Café has been a destination since the 1940s, and we love their sandwiches, pies and reasonable prices!”

“My favorite place to eat in Huntertown is Well Grounded. Salads, sandwiches, soup and bakery items are all made in house and from scratch. They have an ever-changing menu and daily specials. Awesome yet affordable! Locally owned and family operated. You have to try this place.”

27 TV’S - ALL SPORTS, ALL THE TIME! OPEN 11 AM - 11 PM BURGERS, WINGS, SANDWICHES & FLATBREADS! 305 E. Washington Ctr. Rd., Fort Wayne, IN 46825 260-484-0411 Page ­18

Summit City Eats • October 2017 • kpcnews.com • ©KPC Media Group Inc.

Corn fed, enough said Indiana is known for its corn and a number of local restaurants and shops feature the item so we wanted to take the opportunity to highlight this Hoosier staple.

Popcorn Poptique 4206 W. Jefferson Blvd., Suite C3, Fort Wayne (260) 459-3767; 127 W. Wayne St., Fort Wayne

This business started in Columbia City and now has two locations in the Fort Wayne area. With 20 different flavors, Poptique has a gourmet popcorn for every pallet. While you can always pick up a package as a snack, it is terrific for a party or celebration and makes an excellent gift for friends and family.

La Michoacana 1421 N. Wells St., Fort Wayne (260) 423-3515

Typically, elote is made with the corn remaining on the cob. At Michoacana, they place the corn kernels in a cob and then add in the typical ingredients that comprise this Mexican treat, including mayonnaise, chili powder and cotija cheese. It’s not exactly healthy – but it sure is tasty and one of the best tasting snacks you can have.

Tamale Taqueria el Ranchito 4520 Parnell Ave., Fort Wayne (260) 341-7710

Corn fritters The Golden 898 Harrison St., Fort Wayne (260) 710-8368

Everything is better fried, right? Well, the Golden took that to heart in an appetizer it featured this fall – the corn fritter. This restaurant is known for featuring seasonal, locally sourced produce, so corn frequently is a guest on its menu. These fritters here aren’t your typical street fair fritters, as they are accompanied by pickled onions that balance the richness perfectly.


A number of restaurants in the area have tamales on their menus, but few regularly serve them in the traditional corn husk in which they are cooked. A tamale consists of maize mixed with lard, stuffed with a meat (we recommend pork if you eat pork), and a salsa. The combination is packed into a corn husk and steamed. While some people put sauce on top of the tamales, we recommend eating it with fresh lime and perhaps a hint of salsa. Oh, and this can be eaten any time of day, even breakfast. You’re welcome.

Pozole Hoppy Gnome 203 E. Berry St., Fort Wayne (260) 422-0070

If you are not familiar with this soup, then you are missing out on a Mexican staple. The main components of this soup include chicken broth, chicken, spices and hominy, which is made from dried corn. The soup is served with raw, sliced cabbage and lime wedges. While this soup could be an appetizer, we recommend ordering a large, requesting extra chicken, and enjoying alongside a beer.

Corn bread Black Canyon 1509 W. Dupont Road, Fort Wayne, (260) 203-5900

When most people think of eating corn, they think of corn on the cob or corn bread. At Black Canyon, the cornbread is such a specialty, it is served as an appetizer – not as a side. The bread is baked in a cast iron skillet with chipotle puree and cheddar cheese. It is served warm, with butter, and it is the perfect start to a meal after a long day. This is true comfort.

• Half Price Martini Monday • Half Price Craft Beer Sunday • Dynamic Bar Space • Reservations Accepted Holiday Gift Cards Available *Catering available to parties of all different sizes.* 1509 W Dupont Rd, Fort Wayne (260) 203-5900 www.blackcanyonrestaurant.com

Hours: Mon-Thur 11:00am-10:00pm Fri-Sat 11:00am-11:00pm • Sun. 11:00am-9:30pm

Summit City Eats • October 2017 • kpcnews.com •  ©KPC Media Group Inc.

Page ­19

Summit City’s Banh Mi Barista




Casa Ristorante Italiano

Casa Ristorante 7545 W. Jefferson Blvd., Fort Wayne (260) 436-2272

Casa Grille 411 E. Dupont Road, Fort Wayne (260) 490-4745

Casa Grille Italiano 6340 Stellhorn Road, Fort Wayne (260) 969-4700


4111 Parnell Ave., Fort Wayne (260) 483-0202

Salvatori’s 10337 Illinois Road, Fort Wayne (260) 625-5600

5907 Covington Road, Fort Wayne (260) 444-4348 702 E. Dupont Road, Fort Wayne (260) 755-5643

Zianos Italian Eatery

Danny’s Italian Grill

Cebolla’s Mexican Grill

6121 N. Clinton St., Fort Wayne (260) 484-4444

236 Fernhill Ave., Fort Wayne (260) 484-8423

All That Jazz

602 E. Dupont Road, Fort Wayne (260) 497-8762

6330 W. Jefferson Blvd., Fort Wayne (260) 203-5971


12244 Mackenzie Drive, New Haven (260) 748-2057

10520 Maysville Road, Fort Wayne (260) 245-0341

The Italian Connection

The Venice

7755 Coldwater Road, Fort Wayne (260) 755-6933

2242 Goshen Road, Fort Wayne (260) 482-1618

5735 Falls Drive, Fort Wayne (260) 209-5049

2725 Taylor St., Fort Wayne (260) 432-9702

Salsa Grill

NOW OPEN Nori Asian Fusion Cuisine

5930 W. Jefferson Blvd., Fort Wayne (260) 436-1650

Don Chava’s 1234 N. Wells St., Fort Wayne (260) 423-6677

Dos Margaritas 4230 N. Clinton St. Fort Wayne (260) 426-1118

Casa Grande Mexican Grill 1026 Woodland Plaza Run, Fort Wayne (260) 209-5125

Los Cabos Mexican Grill 10812 Coldwater Road, Ste. 1100, Fort Wayne (260) 637-0515

El Azteca 535 E. State Blvd., Fort Wayne (260) 482-2172

Las Lomas 2202 Fairfield Ave., Fort Wayne (260) 744-6896

$5 Off of a $40 purchase Expires 3-1-18. Must present coupon. Alcohol not included.

2882 E Dupont Rd, Fort Wayne

(260) 739-5387 NoriCuisine_77814 Page ­20 1/4 Summit eats

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2882 E Dupont Rd, Fort Wayne, IN 46825 noriasiancuisine.com

(260) 739-5387

Taqueria Coahuila 3123 S. Clinton St., Fort Wayne (260) 456-3206

Mi Pueblo 2419 W. Jefferson Blvd., Fort Wayne (260) 432-6462

Tacos Arandas El Amish 2012 Broadway, Fort Wayne (260) 420-2731

Agaves Mexican Grill 212 E. Washington Center Road, Fort Wayne (260) 482-4282

La Michuacana 1421 N. Wells St., Fort Wayne (260) 423-3515

Kaysan’s Restaurant 7102 S. Anthony Blvd., Fort Wayne (260) 209-1127

Bandido’s Mexican Restaurant

Cancun Mexican Grill 110 W. Columbia St., Fort Wayne (260) 422-3723

Los Alamos 1910 Bluffton Road, Fort Wayne (260) 267-9060

Tumbleweed Tex Mex Grill

10460 Maysville Road, Fort Wayne (260) 482-4282

4122 Lima Road, Fort Wayne (260) 482-9497

6040 Lima Road, Fort Wayne (260) 497-8500


7510 Winchester Road, Fort Wayne (260) 478-1587

Los Girasoles

2529 S. Calhoun St., Fort Wayne (260) 456-5178

Laredo Restaurant & Grocery 1854 Broadway, Fort Wayne (260)422-0868

La Fogata 1812 Bluffton Road, Fort Wayne (260) 747-4896

Liz and Pablo Mexican Restaurant 6433 Bluffton Road, Fort Wayne (260) 267-9565

Nacho’s Taqueria 3739 S. Clinton St., Fort Wayne (260) 456-1617

Mexico Antiguo Restaurant 2787 Maplecrest Road, Fort Wayne (260) 485-6601

Summit City Eats • October 2017 • kpcnews.com • ©KPC Media Group Inc.

6536 E. State Blvd., Fort Wayne (260) 749-0485

2006 S. Hanna St., Fort Wayne (260) 739-5380

Taqueria Toluca

8230 Glencarin Blvd., Fort Wayne (260) 969-2763

2000 Brooklyn Ave., Fort Wayne (260) 744-3642

6060 E. State Blvd., Fort Wayne (260) 493-0607

Las Tres Hermanas Diner

2868 E. Dupont Road, Fort Wayne (260)489-3405

6433 Bluffton Road, Fort Wayne (260) 387-5361

Taqueria El Ranchito

El Burrito Colonial

4520 Parnell Ave., Fort Wayne (260) 470-2783

3422 N. Clinton St., Fort Wayne (260) 471-0420

El Paraiso

Los Alambres Mexican Grill

4135 Hessen Cassel Road, Fort Wayne (260) 441-9007

Taqueria Flores 3204 E. Paulding Road, Fort Wayne (260)399-6499

3434 N. Anthony Blvd., Fort Wayne (260) 482-7927

Taqueria Tuluca 705 McKinnie Ave., Fort Wayne (260) 744-3642


3307 E. State Blvd., Fort Wayne (260) 969-0090

La Margarita 2713 S. Calhoun St., Fort Wayne (260) 456-5857

Mexico Antiguo Restaurant

Japanese Koto Japanese Steakhouse and Sushi

301 E. Washington Center Road, Fort Wayne (260) 482-4288

Naked Tchopstix

87 Maplecrest Road, Fort Wayne (260) 485-6601

8607 U.S. Hwy. 24 West, Fort Wayne (260) 436-2211

Los Lagos Restaurant

Takaoka Of Japan

5002 Decatur Road, Fort Wayne (260) 744-2660

Si Senor Mexican Restaurant 5907 Covington Road, Fort Wayne (260) 435-1918

El Pollo Loco 5010 Decatur Road, Fort Wayne (260) 744-9667

Laredo Tortilleria & Mexican 1616 Woodside Ave., Fort Wayne (260) 447-2576

Hoppy Gnome 203 E. Berry St., Fort Wayne (260) 422-0070

Taco Zone Mexican Grill 6433 Bluffton Road, Fort Wayne (260) 267-9565

Mi Parrilla 3422 N. Clinton St., Fort Wayne (260) 471-0420

Los Cabos Mexican Grill 10812 Coldwater Road, Fort Wayne (260) 637-0515

J.K. O’Donnell’s

305 E Superior St., Fort Wayne (260) 424-3183

Asakusa Japanese Restaurant 6401 W. Jefferson Blvd., Fort Wayne (260) 432-9888 6224 Lima Road, Fort Wayne (260) 490-6888

Sapporo 6150 Lima Road, Fort Wayne (260) 739-6064

Sushi West Japanese Restaurant 4036 Coldwater Road, Fort Wayne (260) 373-2221

Bangkok Thai Restaurant & Sushi Bar 6735 W. Jefferson Blvd., Fort Wayne (260) 486-2819

Tokyo Seoul 6193 W. Jefferson Blvd., Fort Wayne (260) 459-1488

Umi Seafood and Sushi 2912 Getz Road, Fort Wayne (260) 203-9975

House Of Hunan Chinese Restaurant

China Garden

5626 Coldwater Road, Fort Wayne (877) 524-6344


Yen Ching


Ichiban Asian Fusion

Banh Mi Pho Shop

Taiwan Express

4036 Coldwater Road, Fort Wayne (260) 373-2900

1925 Fairfield Ave., Fort Wayne (260) 745-4388

820 Goshen Ave., Fort Wayne (260) 483-2387

Saigon Restaurant

Yum Thai Restaurant

2006 S. Calhoun St., Fort Wayne (260) 456-8550

6420 E. State Blvd. (260) 748-0168

Sakura Japanese Restaurant & Sushi Bar 5828 W. Jefferson Blvd., Fort Wayne (260) 459-2022

Sarku Japan 4201 Coldwater Road, Fort Wayne (260) 373-2261

Takaoka of Japan - Don Hall’s Restaurants 305 E. Superior St., Fort Wayne (260) 424-3183

Shoccu 9930 Illinois Road, Fort Wayne (260) 999-4131

PHO-SHI 6735 W. Jefferson Blvd. (260) 387-7526

Vietnamese Kim Vu Vietnamese Cuisine 433 E. Dupont Road, Fort Wayne (260) 220-1188

Banh Mi Barista 5320 Coldwater Road, Fort Wayne (260) 387-7222

Qui’s Restaurant & Lounge 1026 E. Dupont Road, Fort Wayne (260) 497-0353


Bangkok Thai Restaurant & Sushi Bar

Wu’s Fine Chinese Cuisine

4411 Coldwater Road Fort Wayne (260) 483-0899

Golden China 1738 W. Washington Center Road, Fort Wayne (260) 489-6725

6735 W. Jefferson Blvd., Fort Wayne (260) 486-2819

Baan Thai Restaurant 4634 Coldwater Road, Fort Wayne (260) 471-2929 3235 N. Anthony Blvd., Fort Wayne (260) 471-2929

China Palace 5810 Bluffton Road, Fort Wayne (260) 747-0370

Double Dragon Restaurant

6214 Stellhorn Road, Fort Wayne (260) 486-5015

Peking Chinese Restaurant 6512 E. State Blvd., Fort Wayne (260) 493-8383

Chung King Express Gourmet Chinese Food to Go

117 W. Wayne St., Fort Wayne (260) 422-6426

3101 N. Anthony Blvd., Fort Wayne (260) 471-1288

Hainan House

Golden Wok

1820 Bluffton Road, Fort Wayne (260) 222-6627

Mahnin Asia Restaurant 200 2701 S. Calhoun St., Fort Wayne (260) 744-3584

6410 W. Jefferson Blvd., Fort Wayne (260) 436-7788

5441 S. Anthony Blvd., Fort Wayne (260) 447-6102

1930 Broadway, Fort Wayne (260) 420-9988




Hard ciders and 90+ beers from around the world Fine selections of Irish whiskey, bourbon, and scotch Wines and craft cocktails Freshly prepared Irish, vegetarian and gluten-free entrees

Spice and Herb Thai Cuisine 8802 Coldwater Road, Fort Wayne (260) 489-3205

Thai Diner 5129 Illinois Road, Ste. 123, Fort Wayne (260) 434-9199

Ruby Thai Kitchen 4201 Coldwater Road, Ste. 115, Fort Wayne (260) 482-5499

Summit City Eats • October 2017 • kpcnews.com •  ©KPC Media Group Inc.


Meet the people Concocting behind the Summit City brews, hard ciders LOCAL LIBATIONS and spirits Ben Thompson

Birdboy Brewing Company, 210 E. Collins Road Owner and brewer Ben Thompson fell in love with home brewing in 2008, and started Birdboy Brewing Company in 2015. A pilot and airplane mechanic, he named the brewery after local aviation pioneer Art Smith, who earned the nickname “Bird Boy.” The production brewery specializes in traditional European-style beers, and its flagship beer, a Belgian pale ale, is named Taildragger after the small airplane that’s “tail” rests on a small wheel. The brewery is also home to a tail wagger, Thompson’s dog Huckleberry, and customers are welcome to bring their own four-legged friends when the brewery is open to the public 5 to 9 p.m. Friday and Saturday.

Mike Flaherty Gnometown Brewing Co., 203 E. Berry St. Brewer Mike Flaherty started home brewing about nine years ago and was brought on to Gnometown’s brew-it-yourself operation in 2016. In addition to teaching people how to brew their own beer, he keeps eight craft ales on tap for customers to enjoy at the brewery and the Hoppy Gnome restaurant. Four are mainstays and four are on rotation like the Jalapeno Johnson, an IPA that’s brewed with fresh and smoked jalapenos. Sharing his enthusiasm for craft beer is one of the best parts of the job. “Drinking and tasting is a lot of fun, but people have a lot more appreciation for it when they’ve gone through the process,” he said.

Todd Stone and Patrick Gould Junk Ditch Brewing Company, 1825 W. Main St. Brewers Patrick Gould and Todd Stone started home brewing about four years ago after they went 50/50 on a simple beer making kit. Since then, they’ve shared a passion for craft beer and love tasting and experimenting with different flavors. The friends unknowingly applied for the same position at Junk Ditch. Co-owner Jack May decided to bring them both on as brewers, and they’ve worked together ever since. Gould and Stone said one of the most satisfying parts of the job is seeing a beer from recipe to finish. The brewery offers 12 beers on tap, and its bestseller is an oatmeal IPA called Goulden Oats.

Josh Brames LaOtto Brewing Company, 202 South Main St., LaOtto For co-owner and head brewer Josh Brames, brewing is rooted in family tradition. “As a kid, I made wine with my father and grandfather, so fermenting beverages has been a part of my life for as long as I can remember,” he said. He fell in love with craft beer on his first trip to the West Coast and never looked back. His favorite LaOtto brew is the Great Black IPA – it has the hoppy profile of a traditional IPA but dark malt gives it a layer of complexity. Right now, the majority women owned brewery is building a souring cellar so that it can be the first in the area to offer wood-aged sour beers in its lineup.

Logan Barger Kekionga Cider Company, 7328 Maysville Road Co-founder Logan Barger started Kekionga with childhood friend Tyler Butcher. The business actually got off to a rotten start, which involved a cousin’s basket press and a brother’s apple

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tree. That first batch? “It was terrible!” Barger laughed. But the friends stuck to it and their hard cider has been well received. Barger said the process is a lot like making wine – different apple varieties result in different flavors, just like grapes. They keep four on tap at their rustic tasting room at Goeglin Mills, an old apple mill. Their bestsellers are Old Bicorn, made from Northern Spy apple, and Brass Cannon, made with a blend of Honeycrisp, McIntosh, Cortland, Northern Spy, Jonagold and Ida Red apples.

Conor Corcoran Mad Anthony Brewing Company, 2002 Broadway Brewer Conor Corcoran was hired on at Mad Anthony three years ago. A New Jersey transplant, he works in the brewery’s mass kegging and bottling operation, brewing staples like Old Fort Blonde Lager and Good Karma IPA and seasonal brews like Oktoberfest and Snow Plowed Winter Ale. While most people don’t get their brew on until happy hour, Corcoran starts brewing at 7:30 a.m., grinding grain and starting the mash. The whole process takes about six hours followed by two hours of clean up. It’s a physical job, but he loves it. “Making something that people love is pretty cool,” he said.

Will Long and David Tomaszewski Summit City Brewerks, 1501 E. Berry St. Friends since elementary school, Will Long and David Tomaszewski started out as home brewers. Three years ago, they put their passion for craft beer into a business plan and created Summit City Brewerks, pairing Long’s background in business and Tomaszewski’s background in food. Since opening, they’ve brewed more than 500 beers, distributing kegs locally and keeping 23 beers on tap. “What’s always been fun for us is constantly doing new things and trying new things,” Long said. Their biggest crowd pleaser has been Carl’s Creamy Ale, a great choice for beer drinkers who are new to the craft scene.

Patrick Tanesky Three Rivers Distilling Company, 224 E. Wallace St. Master distiller Patrick Tanesky was brought on to Three Rivers about a year ago. His previous experience was actually in beer. He said distilling is “very similar and not alike at all,” so he has learned a lot since coming on. The operation produces a variety of spirits made with wheat and corn sourced from within 100 miles. The process takes one to two weeks. Tanesky’s favorite part is fermentation, and it’s easy to see why — let to its own devices, the mixture is surprisingly active, bubbling and swirling in a large tank as alcohol is created from sugar and starches. When it comes to the finished product, he’s a huge fan of the bourbon and coffee liqueur.

Chad Hankee Trubble Brewing, 2725 Broadway A home brewer for many years, owner Chad Hankee opened Trubble Brewing in 2015. At that time, there were only two other breweries in town. He thought that was a shame because for Fort Wayne’s size, “there should be 20,” he said. Hankee’s background in engineering and construction helped him pull off the brewery’s renovation in about a year. Like the name “Trubble Brewing” might suggest, Hankee enjoys sneaking humor and into the names of his beers. He came up with the name for Numbskull Ale after he fell and tore his rotator cuff. “I must have pinched a nerve because my skull went numb [temporarily].”

Summit City Eats • October 2017 • kpcnews.com • ©KPC Media Group Inc.

Better together

Brewery kitchens are embracing fresh, local ingredients to make delicious food to enjoy with craft beer

Mad Anthony Brewing Company LaOtto Brewing Company

Junk Ditch Brewing Company Try the Junk Ditch Burger with the Rooftop Pils

Try Buffalo Cauliflower with the Mosaic Moon IPA

Recommended by: Co-owner Jack May

Recommended by: Chris Michael, general manager at Mad Anthony’s Auburn Tap Room

Beers and burgers are a classic combination for a reason. Proudly made with locally sourced ingredients, this rich burger is stacked with grass-fed beef, bacon, cheddar, arugula, tomato and house-made dill pickles on a buttery brioche bun and served with fries and sambal aioli. The Rooftop Pils, a hoppy pilsner, provides a refreshing reprieve between each delicious bite. “The burger is fatty and delicious, and the dry pilsner is light and crisp and cleanses the palate,” May said.

Mad Anthony is working to add more meat-free options to its menu, but you don’t have to be a vegetarian to enjoy their new buffalo cauliflower, a riff on chicken wings. Bite-sized chunks of cauliflower are breaded and fried in a tempura batter, tossed in buffalo sauce and garnished with blue cheese and celery. The spiciness pairs well with the hoppy flavors of Mosaic Moon IPA. “You want strong flavors in your beer that are going to be able to stand up to strong flavors in your food,” Michael said.

Try the Chipotle Burger with Hammond’s Imperial Amber Recommended by: Lynne Koepper, co-owner and “brewologist” This pairing is a balancing act of sweet and spicy. Made from fresh, locally sourced beef, the chipotle burger is a 1/3 pound patty topped with cheddar, pickled red onion, jalapeno and house-made adobo sauce. The burger pairs well with Hammond’s Imperial Amber, a mix between an amber and a Scottish ale. The beer’s malty sweetness tames some of the burger’s heat while not overpowering its flavors.

• Brewery & Pub • 37 Taps • Over 20 Different Brews made on site Open Tuesday-Thursday • Rotating Guest Beer & Cider 4pm-11pm • Local Wine Friday 4pm-1am, • Diverse mix of Pub Food Saturday 12pm-1am, • Darts, Pinball, Shuffleboard, Pool Sunday 12pm-9pm • Boardgames • Live Music 1501 East Berry Street • Great Laid Back Atmosphere Fort Wayne, IN 46803 • Serene Outdoor Patio Phone: 260-420-0222 • Cornhole, Giant Beerpong, Beersby • Private Party Room

For More Info visit: www.summitcitybrewerks.com

Bar area is 21 and over. Kid friendly pub with a pet friendly patio!

Summit City Eats • October 2017 • kpcnews.com •  ©KPC Media Group Inc.

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Summit City Eats • October 2017 • kpcnews.com • ©KPC Media Group Inc.

n AMBIENCE Continued from PAGE 5

since 1952. It’s had its name since 1990 and has been owned by Angela Rowedda since 2016. Cindy’s is everything you’d expect from a 50’s diner: Stools covered in red upholstery, a black-and-white checkerboard floor and lots and lots of chrome. “I think when you’re thinking of diners you’re thinking of something old fashioned so you want to keep that old-fashioned look or you just become another restaurant. You want to have the 50s feel in here when you’re in here,” Rowedda said. Keeping this look for more than 50 years does take some maintenance. “I think that most of the stuff in here is original. When we closed to move we did do some maintenance, we had the chairs reupholstered, we completely redid the floor,” Rowedda said. “I think that when new people come they probably think it looks like a diner should, the old cozy feel.” ‘Fine dining in a casual atmosphere’

If you ask Paula’s on Main co-owner Sonja Aghabekian or manager Karen Ewing to describe the style of their restaurant known for its ambience, the word “eclectic” comes up quite a bit.

Everything in Paula’s meets that description – tables and chairs vary in style and finish and the art appears as if it’s gathered from all over, simply because it is. But Paula’s also has a statement of elegance, with white tablecloths, lit candles and staff all dressed in black. And that’s the point. “We used to use the phrase ‘fine dining in a casual atmosphere’ and that’s basically what we are,” Aghabekian said. “It’s a more relaxed environment…it’s a welcoming environment,” Ewing said. “It does set the stage because when you go into so much elegance if you’re not dressed the proper way you feel uncomfortable. We’re trying to make everyone feel comfortable.” The décor inside the restaurant is sourced from all over – including antique shops in the Outer Banks, local garage sales and regular customers contributing large mounted fish their wives have grown sick of. “Whenever we’re traveling or anything, [we think] hey, that would look cool in the restaurant,” Aghabekian said. This approach allows Paula’s to create little spaces within the restaurant that people ask for again and again. “At some restaurants people are like, ‘I want a booth or a table.’ Here they’re like, ‘I want the lamp table, I want the window table, I want a table by the rail.’ Ours are

very location-oriented by request,” Ewing said. One of the most popular is the one known as the library table – a small table next to a bookshelf that holds a lot of memories. “People actually write notes and leave them in the containers and everything else,” Aghabekian said. “Some people love that table because they will sit there and pull [the notes] out and just sit there and read during dinner,” Ewing said. “There are some you will ball your eyes out [reading].” While all these unique elements add to Paula’s ambience, they also take work to find. “We go wherever we can to find tables. Really it’s amazing how hard it is to find a sturdy table and one that holds up to a lot of wear and tear,” Aghabekian said. Such an eclectic design can also make change difficult. Aghabekian said it took her and the restaurant’s namesake Paula Phillips two months to select new carpeting that would look fresh but not change the overall feel too much. Despite the trouble, those at Paula’s insist the work is necessary. “It’s our identity…it’s who we are,” Ewing said. “Basically we’re setting the stage for an amazing night.” BY MEGAN KNOWLES

We are Club Soda, celebrating 18 years as Fort Wayne’s number one spot for sizzling steaks, cool jazz and commodious cocktails.

• Fine Dining • Live Jazz • Lunch & Dinner • Catering Holiday Gift Cards Available

235 E. Superior St., Fort Wayne • 260.426.3442 clubsodafortwayne.com Lunch Hours: Monday-Saturday 11 a.m.-2 p.m. Dinner Hours: Monday-Thursday 4 p.m.-10 p.m.; Friday-Saturday 4 p.m.-Midnight

Summit City Eats • October 2017 • kpcnews.com •  ©KPC Media Group Inc.

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Food trucks here to stay Whether you’re looking for lunch downtown or attending a local festival, chances are you will see one of Fort Wayne’s food trucks in the mix. Offering a variety of cuisine, these mobile kitchens – and their brick-and-mortar companions – have very much become part of Fort Wayne’s food scene. The rise of the food truck

The first food truck in Fort Wayne wasn’t a truck at all, but rather a hot dog cart run by Bravas founder Bo Gonzales in 2011. “Bo was 19 and decided one summer to get a hot dog cart,” Katie Dilling, director of food truck operations for Bravas, said. “It went so well he decided that’s what he was going to do.” By the end of 2012 not only did Gonzales have his truck up and running, but so did New Orleans transplant John Maxwell with the Ragin’ Cajun and Jerry Perez with his Getaway Grill, which would later be renamed to Sol Kitchen. “We started with a little cart and the

truck came a year later,” Perez said, adding the idea for Sol Kitchen came from Gonzales’ vision. “[I thought] boy, that kid’s got the right idea,” Perez said. The group was also joined by JumBy’s JoiNt, but due to medical issues the owner closed that truck in 2014. Growing in popularity

To operate in Allen County, any vendor with open food must receive a mobile food service permit from the Fort Wayne-Allen County Department of Health. While vendors such as those at the Three Rivers

Festival get temporary permits that last as long as the event, food truck vendors typically get an annual permit, which is good for 12 months, said Steve Schumm, director of food and consumer protection at the department of health. In the past 10 years, the number of annual mobile food service permits has increased rapidly: In 2007 there were 37 such permits issued. In 2016 there were 70, and more than 50 have been issued for 2017 as of Aug. 25. “It’s definitely trending upward from 10 years ago,” Schumm said. Food truck vendors estimate there are 20 to 30 food trucks in Fort Wayne today. “I think this year alone there are five or six more new ones,” Dilling said. There is even a formal food truck group, the Fort Wayne Food Truck Association, which now includes about 24 members, four of which joined this year, Dilling said. “I think people have caught the bug,” she added. Buildings on the brain

Despite the large growth in the local

Catering Available


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1612 SHERMAN BLVD. (corner of Spring & Sherman) 260-424-8812 • www.3riversfood.coop Page ­26

The Original Salsa Grille

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Summit City Eats • October 2017 • kpcnews.com • ©KPC Media Group Inc.

Coming soon to St. Joe Center!

Local mobile eateries have doubled in recent years food truck scene, the industry is still tied to traditional brick-and-mortar establishments in some ways. For starters, food trucks must have a space, which is also inspected by the department of health, in which to do their prep work as well as wash dishes and clean the truck. While many use a community kitchen at the Summit, located on the south side of Fort Wayne, having that space is so important that it was one of the impetuses for Bravas to create their brick and mortar burger restaurant in 2014. “A couple of burger nights [on the truck] went well… [and they thought to] do a burger restaurant as, commissary kitchen,” Dilling said. “Then the burger joint became a big deal.” Bravas wasn’t the only truck to add a non-mobile establishment. Affine established Junk Ditch Brewing in 2015, and Sol Kitchen hopes to have a partnership with Birdboy Brewing ready for a location on Lima and Dupont roads by Thanksgiving, Perez said. “Our five-year goal had this in mind,” Perez said about the brick-and-mortar location. Even Maxwell, who after 40 years in the restaurant business decided to do a food

truck as a way of slowing down, has had a traditional restaurant on his mind. “We have had many many offers to start a restaurant,” he said. “We’re still considering working in that direction; it’s a distinct possibly.” Conversely, several businesses that started as a stationary location have seen the value in a mobile food truck. Mocha Lounge, a coffee shop founded in 2004, has run a coffee truck for the past three years, Food Truck Manager Logan Ruhl said. Likewise, Ziffles, a Fort Wayne establishment for more than 30 years, has been operating a successful food truck, the Ziffles Zip ‘n’ Go, since March. For the traditionally brick-and-mortar crowd, food trucks offer an opportunity to go where the customers are without having to establish a second building. “We thought about other locations,” Zip ‘n’ Go owner Autumn Dennis said. “I loved being one-on-one with people and with a restaurant you’re kind of stuck in the back. This way we could be all over, we wouldn’t be in one location.” Pride in their work

Regardless of where they started, food truck operators see their business as a way to get good food to the Fort Wayne masses.

“It’s a great way to get good quality, gourmet food to people who might not have otherwise had the opportunity to try that food,” Dilling said. “A ton of people are asking from factories and businesses; they want to provide lunch for their employees — not [something] run of the mill, but something new and different.” To the food truck owners, delivering a quality product is essential, with several talking about the importance of fresh and locally sourced ingredients. “Our food is that good or [customers] wouldn’t come back,” Perez said about the food truck’s popularity. That success doesn’t come without work, however: Dilling said there are people working at Bravas around the clock, and Dennis said she has grown accustomed to 15-hour days. “There is a lot of work and talent that goes into the trucks. The level of dedication the chefs put into it is just phenomenal. The guys and gals really work hard to put out a really superior product,” Maxwell said. “It’s a prideful thing. A lot of these people, its food you grew up with and you’re sharing, it’s a personal thing, it’s a part of your heritage and family and part of your soul.” BY MEGAN KNOWLES


facebook.com/dannysftwayne Hours, Menu, and Catering info can be found here! Call about our Events & Specials. Karaoke Nights - Wed./Thurs./Fri. 6121 N. Clinton | 484-4444 (Washington Square) dannysitaliangrill.com


Summit City Eats • October 2017 • kpcnews.com •  ©KPC Media Group Inc.

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Soup-er combos: Soup and Sandwiches Calhoun Street Soups, Salads and Spirits 1915 S. Calhoun St. With soup in its name, you know they have to have some good offerings. CS3 offers about 20 soups total, with two made from scratch daily – their most popular being the cheesy potato, cheesy broccoli or white chicken chili varieties. They also offer a variety of sandwiches, from burgers and chicken sandwiches to their most popular, the egg salad BLT. Try them all with a half sandwich and a cup of soup in a “double your pleasure” special.

Cindy’s Diner • 230 W. Berry St. This classic 1950s-era diner offers “almost anything you want” as far as sandwiches go, owner Angela Rowedda said. Cindy’s also has a rotation of soup that includes vegetable beef and chili soups every day, potato on Wednesdays, Boston clam chowder on Fridays and its most popular tomato bisque on Tuesdays. Pair that with a classic grilled cheese and you’ve got Cindy’s most popular soup and sandwich combo.

Liberty Diner • 2929 Goshen Road This New York-style Greek diner offers more than 400 items on its menu, including its famous avgolemono soup – a chicken and rice soup with a bright taste of lemon. Pair that with its classic Reuben and you’ve got a taste of Greece and New York right on the north side of Fort Wayne.

Dash-In • 814 S. Calhoun St. A comfy spot known for its grilled cheese, its beloved tomato bisque was the first project of owner Shelia Underwood when she bought the business in 2004. Today, the soup is offered every day and pairs well with one of several grilled cheese sandwiches, from the spicy jalapeno popper to the most popular gourmet, made with seven kinds of cheese and tomatoes.

Stop in & enjoy some of our Best! All Day Breakfast, Soups, Salads, Burgers, Steaks, Baby Back Ribs, Seafood and Mediterranean Specialties.


SoupS, SaladS and


• Full Bar & Family 1915 South Room Seating Calhoun Street • Banquet & Catering Full Bar & Family Room Seating • Banquet & Catering Ser 260.456.7005 Open at 11 AM Monday thru Saturday • 1915 South Ca Service Available “My Favorite Place Since 2006.” Liberty Diner Ryan Duvall, FW Journal Food Critic

• Breakfast • Lunch • Dinner Best Greek Salad & French Onion Soup

• Wi-Fi for Diners Open at 11 AM Monday through Saturday

Your Family Restaurant-American/Mediterranean Style in New York Atmosphere

2929 Goshen Rd. • 484-9666

Open 24 hrs. Fri & Sat. • 5:30am-10pm Sun-Thurs. Page ­28

• October 2017 • kpcnews.com Media Group Available Inc. BarEats & Family Room Seating Banquet •&©KPC Catering Service • Wi-Fi for •Diners FullSummit BarFull &City Family Room Seating •• Banquet & Catering Service Available Wi-Fi for Diners Open at 11 AM Monday thru Saturday • 1915 South Calhoun Street • 260.456.7005 Open at 11 AM Monday thru Saturday • 1915 South Calhoun Street • 260.456.7005


King Gyros

Great Wall Buffet

China House Restaurants

Saigon Restaurant

3824 W. Jefferson Blvd., Fort Wayne (260) 432-8258

3119 E. State Blvd., Fort Wayne (260) 408-8888

2006 S. Calhoun St., Fort Wayne (260) 456-8550

Athenian Family Restaurant

814 Goshen Ave., Fort Wayne (260) 482-8882

Continued from PAGE 21

New Hong Kong 3245 Saint Joe Center Road, Fort Wayne (260) 485-8803

China Buffet 5970 W. Jefferson Blvd., Fort Wayne (260) 459-0738

China Express 1003 W. Coliseum Blvd., Fort Wayne (260) 484-4990

Hong Kong Restaurant 10365 Illinois Road, Fort Wayne (260) 625-9956

322 E. Pettit Ave., Fort Wayne (260) 745-8398

Golden Gate Kitchen

1326 Minnich Road, New Haven (260) 493-8088

Mediterreanean Friends Too 3720 W. Jefferson Blvd., Fort Wayne (260) 755-0894

Friends 1824 W. Dupont Road, Ste. B, Fort Wayne (260) 490-8083

King Gyros 302 W Jefferson Blvd., Fort Wayne (260) 422-4455

Cosmos Restaurant 9807 Lima Road, Fort Wayne (260) 444-4802

1020 W. Coliseum Blvd. (260) 484-3700


Seoul Garden Korean Restaurant 1820 W. Coliseum Blvd., Fort Wayne (260) 484-0395

Pita Village

Asian fusion

511 E. Dupont Road (260) 619-3604

West Coast Grill

Irish J.K. O’Donnell’s 121 W. Wayne St., Fort Wayne (260) 420-5563

2310 S. Calhoun St., Fort Wayne (260) 744-7999

Nori Asian Fusion Cuisine 2882 E. Dupont Road, Fort Wayne (260) 739-5387

Carribean Indian Caliente

1123 E. State Blvd., Fort Wayne (260) 471-0700 120 W. Wayne St., Fort Wayne (260) 471-0900

El Salvador 515 E. Jefferson Blvd., Fort Wayne (260) 420-0010

Tropic Chicken 1122 Taylor St., Fort Wayne (260) 422-3012

Burmese Mahnin Asian Restaurant

Taj Mahal Indian Restaurant 6410 W. Jefferson Blvd., Fort Wayne (260) 222-7929

A Taste Of India 5515 Coldwater Road, Ste. D, Fort Wayne (260) 471-6040

Ethiopian Queen of Sheba 2805 E. State Blvd. (260) 498-7862

2701 S. Calhoun St., Fort Wayne (260) 744-3584

n FARMERS MARKETS: Indoor options available in winter months Continued from PAGE 8

features live entertainment on an outdoor stage and welcomes a different nonprofit each week. The market’s “Paws in the Park” event invited organizations like the Allen County Society for the Prevention of Cruelty to Animals, the Fort Wayne Pet Food Pantry and EB Feline Rehoming to talk about what they do and share information on adopting, fostering, volunteering and donating food for animals in need. “The whole premise of the market was to bring fresh produce, local vendors, crafters and to make it an event,” said Sue Grossnickel, event coordinator for the New Haven Parks and Recreation Department. Salomon Farmers’ Market also offers an escape from city life. Set in the beautifully restored Old Barn at Salomon Farm Park on the city’s north side, the market takes place Wednesday afternoons. Children can enjoy free wagon rides and interact with the animals on the farm. The market’s programming also includes something for the grownups with “sip and shop” events where adults can enjoy local beer and live music while doing their shopping. Open rain or shine… or snow

While many farmers markets close for business in the colder months, don’t get the winter blues – two markets offer local fare long after the last day of summer has passed. The South Side Farmers Market, located just south of downtown, is the oldest continually operating farmers market in the Summit City beginning in

1926. Some of the stands are operated by carrots, potatoes, onions and even tomatoes families who have sold at the market for and peppers. generations. The farmers market is also launching The indoor market opens its doors an online market to connect shoppers with every Saturday morning between Easter local products. and Christmas. In the summer, sliding doors let in light and white-washed rafters BRIDGETT HERNANDEZ give the place a rustic, airy feel. In the colder months, wood-burning stoves keep customers toasty while they shop for squash, pumpkins, mums and Thanksgiving turkeys. Ft. Wayne’s Farmers Market is the only farmers market that welcomes customers year-round, moving from Barr Street to the Lincoln Financial Event Center at Parkview Field between October and May. The market hosts more than 40 vendors. Haagen said the demand for fresh produce is huge in the colder months. Farmers 4021 Ice Way, Fort Wayne use hoop houses 260-203-4948 and other means to Mon - Sun 10:30am - 10pm grow fresh greens,

Summit City Eats • October 2017 • kpcnews.com •  ©KPC Media Group Inc.

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n CASA FAMILY: Brother may take homemade recipes on the road Continued from PAGE 12

little bit of that here.” In 1996, the Dupont location opened, and the Stellhorn location opened in 2002. Today, Jim and T are looking outside Fort Wayne, possibly to the Indianapolis or the Warsaw area, for their next expansion. Though the names of the Casaburos have changed, a lot hasn’t at the restaurants, Jim and T said. “All of our sauces and recipes and everything have stayed the same. We haven’t changed anything since day one,” T said. “It’s all fresh, it’s all made back in the kitchen in pots and kettles, from scratch.” Since starting as a family business, the value of that family has not been far from anyone’s mind. “The 40 years, to me, has less to do

about me and more to do about what [Tom] started, what he created,” Jim said. “T and I are so blessed and fortunate to be in an industry and at a company that is so strongly founded. I often tell people I’ve been given a great gift and I’m just trying not to screw it up.” “It also makes you proud to do it for so long and do it for them,” T added. “That was my main goal was to not fail the concept or fail the father; to disappoint him would be devastating. That’s always been the driving point for me as well as serving the community.” For Casa, family isn’t just the line of Casaburos – it includes the whole community. “So part of our success, we want to transition a part of what we make every

year back into the community,” Jim said, adding the restaurants have given hundreds of thousands of dollars over the years to a variety of organizations ranging from the Vera Bradley Foundation for Breast Cancer to Camp Watcha Wanna Do. In fact, Casa has won the Restaurant Neighbor Award from the National Restaurant Association in the small business category several times in Indiana and was a runner-up nationally once as well, Jim said. The award recognizes restaurants that give back to their community, according to its website. “I think we treat everyone like family… and I think that’s done wonders for our business,” T said. BY MEGAN KNOWLES

3306 Independence Drive • Fort Wayne, IN 46808 (260) 426-2640 • Fax: (260) 426-2503 www.fwbusiness.com

S. Rick Mitchell

rickmitchell@kpcmedia.com Chief Financial Officer

Claudia Johnson

cjohnson@kpcmedia.com Marketing Manager


Lucretia Cardenas

lcardenas@kpcmedia.com Editor

Ray Steup

rsteup@kpcmedia.com Photographer

Skewer of food, from top to bottom: • Ice cream donut sandwich from Yummi Bunni, 123 W. Main St., Fort Wayne, (260) 422-6636 • Pork tenderloin from King Gyros, 302 W. Jefferson Blvd., Fort Wayne, (260) 422-4455 • Sausage roll from Lexy’s Pizza, 908 Spring St., Fort Wayne, (260) 424-1640 • Ear of corn • Burger from Bravas Burgers, 3412 Fairfield Ave., Fort Wayne, (260) 745-7002 • Walleye filet from Paula’s on Main, 1732 W. Main St., Fort Wayne, (260) 424-2300 • Coney dog from Fort Wayne’s Famous Coney Island, 131 W. Main St., Fort Wayne, (260) 424-2997 • Apple

Bridgett Hernandez

bhernandez@kpcmedia.com Reporter

Lousi Wyatt

Beth Welty

lwyatt@kpcmedia.com Reporter

bwelty@kpcmedia.com Fort Wayne Creative

Randy Mitchell

Marketing Consultants

randymitchell@kpcmedia.com Publisher

George O. Witwer Publisher Emeritus

Terry Housholder President

David Thornberry

dthornberry@kpcmedia.com Advertising Director

Page ­30

Megan Knowles

mknowles@kpcmedia.com Reporter

Summit City Eats • October 2017 • kpcnews.com • ©KPC Media Group Inc.

Bobbi Jenks Sheba Herring Mark Davis Alina Davis Michael Bowerman

Greater Fort Wayne Business Weekly is a publication of KPC Media Group Inc. ©2017 All rights reserved

Holiday Items

Give the gift of steak with a Tim Didier Meat's Steak Box!

Home for the Holidays

260-482-8400 • Fax: 260-483-2416 • Toll Free: 888-482-8401 3205 North Wells St. Fort Wayne, IN 46808 tdidier@comcast.net | j.didier@comcast.net

DidierMeats_76623 Full Page Summit City Eats 10/27/17

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Our goal is to create a unique dining experience that will please the palate and soothe the soul. We serve the finest beef, the freshest seafood, premium wines, craft cocktails and locally grown produce.

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