Best Restaurants 2015 1
Best Restaurants 2015 2
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From The Magazine

Best Restaurants 2015: Vote now!

The city’s restaurant scene has changed dramatically since Fort Wayne Magazine last asked you, our readers, to vote for the best restaurants in town. We have newcomers that deserve recognition. We have entire new categories of dining that need serious consideration.

It’s time to vote!

Feature Stories

Vintners at work

Craft and cooperation build region's viticulture tradition

By Bonnie Blackburn

Northern Indiana has one of the hottest growing new industries: winemaking. With award-winning wines (including Indiana's Wine of the Year!) and cozy and classy wineries, the region's vintners are bringing delightful and delicious tastes to the area.


Giving back

Elston helps the arts be all they can be

By Connie Haas Zuber

Fifth of six celebrations of Arts United's 60th anniversary

A Taste

Little slice of ...

Find just what you want at Nick's

By Connie Haas Zuber

Nick's Wine & Martini Bar brings a contemporary twist to drinking and dining.


Oh, say can I sing?

For the TinCaps

By Ben Smith

Longtime sportswriter Ben Smith finds out if he has the pipes to sing the national anthem.

20 Questions

Fred Lanahan

By Bonnie Blackburn

Fred Lanahan thinks we need to "balance" our transportation mix with a blend of passenger rail service and public transportation. Find out where he sees areas to improve and what his superhero name would be as we play 20 Questions.


Nick's Martini & Wine Bar maple sausage stuffed jalapeños

Serves 4

6-8 large fresh jalapeños
1 pound ground Italian sausage
1 tablespoon finely minced garlic
1/2 cup softened cream cheese
1 teaspoon red pepper flakes
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/8 teaspoon imitation maple flavoring
1/2 pound pepper jack cheese, thinly sliced
1/2 cup chopped hickory bacon, fried until crispy
1/2 cup finely chopped scallions

Avocado-lime sauce:
1 cup buttermilk ranch dressing
1 avocado
1 tablespoon lime juice
1/4 teaspoon sriracha sauce
1/4 teaspoon kosher salt