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...

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Tolon Brings Midwestern Flavor into the Middle of the City
Dec14

Tolon Brings Midwestern Flavor into the Middle of the City

December 2015 is setting up downtown Fort Wayne for a pretty tasty 2016. First, there was the news last week that the Fort Wayne City Council voted to create a downtown dining district – making it exponentially easier for downtown restaurants to offer full bar service. Then there was the news over the weekend that Joseph Decuis’ head chef Aaron Butts, sommelier Carmen McGee and sous chef Sean Richardson will be turning their pop-up craft mixology bar, The Golden, from a moonlighting hobby into a full-fledged bar and restaurant – set to open by mid-2016 in the new Ash Brokerage building. And now, the biggest flurry of activity is happening on the Columbia Street landing, where chef Matt Nolot and his wife Nicky are putting the finishing touches on Tolon, a farm-to-table fine dining restaurant set to open in mid-January 2016. If you, like me, have been hanging out downtown for at least a decade, you may remember when the tastiest food you could get on the Landing was a slice from Columbia Street or a grilled cheese from the street vendor parked outside Flashbacks. And while there’s still nothing like a toasty, melty, midnight snack after a night of dancing, Matt and Nicky plan to set the bar much higher by bringing the flavor profile of the heartland into the heart of the city. “We became very excited about the movement of revitalizing downtown,” the couple says. “ Ever since we visited a locally owned restaurant in New Orleans, we’ve had a desire to bring a unique dining experience to Fort Wayne – with a focus on how we were both raised; knowing where our food had come from. “ As the restaurant’s logo suggests, the couple’s farm-to-fork philosophy guides both Tolon’s bar and restaurant menus. “At Tolon, people can expect unique dishes that feature familiar ingredients along with craft cocktails that utilize local Indiana spirits,” says Matt. “Having grown up cooking in the Midwest, I plan to bring a modern updated view on what is considered traditional Midwestern cuisine.”   In elevating Midwestern cuisine, the couple hopes to elevate diners’ appreciation for Midwestern farmers. “We feel it is important that we focus on knowing where our food comes from and how it is grown,” the couple says. “With the surge in farmer’s markets, we felt it was the time to bring attention to eating locally grown foods, and we’re excited to showcase the best quality ingredients that are grown within a day’s drive of Fort Wayne.” For the Nolots, that means changing the menu four times a year to reflect what’s in season, and creating signature dishes that are packed with Midwestern umami,...

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