Only a two or three-hour drive from any number of Midwest cities, Fort Wayne is transforming into a must-stop travel destination. Known for being the home to the oldest ballet company in Indiana, Fort Wayne Ballet, and having the most extensive online musical instrument retailer, Sweetwater, the Northern Indiana city continues to grow its eating and dining landscape with regional and global ingredients. Manufacturing and defense industries drive much of the economy in the state’s second-largest city, bringing international visitors on business with time to spare. Thus, dining is essential to the demanding visitor always looking for delicious travel stops.
To begin an excursion, the boutique Bradley Hotel, created by Vera Bradley co-founder Barbara Bradley Baekgaard, promises a luxurious, sophisticated stay. The hotel’s restaurant, The Arbor, infuses a stylish atmosphere with modern, creative American cuisine by chef David Rodgers. He crafts delicious dishes using Indiana produce and meats while connecting eaters to the Northern Indiana culinary community. He also oversees Birdie’s, the hotel’s rooftop bar.
Fort Wayne chef Johnny Perez, born in Southern California but raised in Fort Wayne, celebrates Cali-Mex street food at Mercado, a Latin-American restaurant. When they close their eyes and take a bite of his savory tacos, diners can taste the freshness of farmers’ markets, with flavors of vibrant spices and newly harvested ingredients. Mercado is located on The Landing, an outdoor two-block mall with shopping and additional dining.
Opened in March of this year, Sean Richardson’s minimalistic Rune Restaurant, located in a 19th-century former pharmacy, allows diners to focus on the James Beard semifinalist chef’s plates. The seasonal menu changes frequently, featuring locally sourced meats and produce, including ingredients from a professional forager who sources ingredients from the local landscape. Richardson, who’s worked with notable chefs such as Milktooth’s Jonathan Brooks in Indy and Dan Barber of Blue Hill at Stone Barns in New York, elevates Fort Wayne’s status as an eating destination with his take on the Great Lakes agricultural bounty.
Hidden behind a strip mall off of Jefferson Blvd, The Hive Coffee Shop offers a quiet space to sip that java or steeped tea paired with freshly made pastries, including gluten-free from Wild & Free GF. The comfy shop, which used to be a personal home, evokes the warm feeling of being in a friend’s place, chatting over a chess game or reading in a secluded corner. Before work or the afternoon break of the weekday grind, the cafe allows caffeine lovers a pick-me-up from the daily crush.
Fort Wayne’s 21st-century dining offers a look into the city’s creative growth. It has quickly become a destination where forward-thinking urban development, such as the newish Electric Works redevelopment and its Union Street Market food hall, is wrapped in a modest package. For travelers and locals alike, the more than $1 billion in newly developed resources offer a vibrant snapshot of its evolution and dedication to pursuing good food for today and tomorrow.
