Release – Savor Fort Wayne 2018 to run until January 21
Jan10

Release – Savor Fort Wayne 2018 to run until January 21

Press release from Visit Fort Wayne Starting today, 48 Fort Wayne restaurants are offering three-course, value-priced menus during the fifth annual Savor Fort Wayne from Wednesday, January 10 – Sunday, January 21. Participating Fort Wayne area restaurants will feature specially crafted menus including appetizers, salads, steaks, sandwiches, seafood, pasta, ethnic delights, dessert and more in addition to vegan, vegetarian and gluten free options. Savor Fort Wayne restaurants include: 07 Pub Asakusa Bandidos- Aboite Bandidos- Glenbrook Bandidos- Georgetown Bandidos- Waynedale Black Canyon Bourbon Street Hideaway Casa Grille Casa Ristorante Italiano Casa Grille Italiano Casa! Ristorante Champions Chappell’s Coral Grill Chop’s Wine Bar Club Soda DeBrand Fine Chocolates Don Hall’s Tavern at Coventry Don Hall’s Takaoka Don Hall’s Factory Don Hall’s Guesthouse Grill Don Hall’s Gas House Don Hall’s Triangle Park Eddie Merlot’s el Azteca Mexican Restaurant Features Bar and Restaurant HT2 J.K. O’Donnell’s Junk Ditch Mad Anthony Brewing Co. Naked Tchopstix Nawa Nick’s Martini & Wine Bar Nori Asian Fusion Cuisine The Oyster Bar Park Place on Main Street Rack and Helen’s Red River Steakhouse Shigs In Pit – Fairfield Shigs in Pit – Maplecrest Shoccu Sweet Lou’s Pizza Tolon Trolley Steaks & Seafood Trubble Brewing Tucanos Brazilian Grill Wine Down Wu’s Diners can also make an evening out during Savor Fort Wayne by taking advantage of a special ticket offers from the Fort Wayne Philharmonic, Fort Wayne Komets, Fort Wayne Mad Ants, First Presbyterian Theatre, Fort Wayne Mastadon Basketball and more. Learn more at SavorFortWayne.com! For a list of participating restaurants, menus and special offers, visit...

Read More
Bandidos – The New Generation
Jun06

Bandidos – The New Generation

If you are from Fort Wayne, you are no doubt familiar with the Bandidos chain of Mexican restaurants with their brightly colored buildings. But, you may not be aware of the recent change in concept of the Fort Wayne famous chain. I am not originally from Fort Wayne, so when I met with current owner Jimmie Schindler II, I asked him about the background of the restaurant.  I was surprised to hear that Bandidos had originally started as a pizza joint called Jimmie’s Pizza that was owned and operated by Jimmie’s dad, Jimmie Sr. It had several locations throughout Fort Wayne. In the ’80s, Jimmie Sr. and his wife went out for dinner at a local Mexican restaurant and took note of the line around the block for what they considered passable Mexican fare. At the time there were very few Mexican restaurant options in Fort Wayne. This gave Jimmie Sr. the idea to start Bandidos in the ’80s and capitalize on the demand for Mexican food in Fort Wayne. After finishing his undergraduate degree at Notre Dame and his MBA at Purdue, he took over the Bandidos franchise from his dad in March 2013. Jimmie had interned for Domino’s in Ann Arbor, which gave him a number of ideas for their own family run business that he was excited to bring to fruition. “I was born and raised in this business,” Jimmie told me. “That lady that just seated us? She changed my diaper as a baby.” Talk about growing up in the family business! So what makes Jimmie tick? “Jesus, family, and tacos. In that order.” He wants something that he, his wife, Katie, and their three kids (Cecilia, Johannes, and Martin) would be proud of. “My wife is a scientist, and I sell tacos.” Just as his dad was many years before, Jimmie is a big proponent of listening to what his guests want and delivering. “The recipes are good, we have a number of Mexican chefs or even employees who get recipes from their relatives for us to recreate in our restaurant. What I kept hearing was our guests’ desire for the ingredients to be more transparent.” When Jimmie looked through the survey results, over 95% of their guests felt that freshness was important. The overwhelming majority were concerned about preservatives, quality, and customization. “In today’s world of so many food intolerances, it is important that we shift to meet our guest’s demands.” This is why they have customizable “build your own” options like the build your own bowl that I created complete with rice, shredded chicken, pico de gallo, bell peppers, and hot salsa. Even...

Read More