Gary Chappell knows his fish and meat. When he wasn't busy selling the freshest catches at his fish market, he was gaining the culinary expertise that helped turn Chappell's Coral Grill into the beloved destination it is today from its establishment in 1986. Now, more than two decades later, Gary works closely with executive chef Bryan Adams to cultivate the restaurant's menu of made-to-order fish, hand-cut steaks, hormone-free chicken dishes and Cajun-inspired entrees made with fresh herbs and vegetables. Guests linger in booths over lunches of crab-cake sandwiches and New England clam chowder, or sip lemon-drop cocktails with dinners of seared tuna, stuffed chicken breasts, pork chops, and bourbon-glazed rib eye. Not content with simply presenting unforgettable food, the restaurant's culinary team also presides over an extensive wine list that highlights selections from their more than 50 vintages and styles.
Red River Steakhouse's chefs know more than how to cook a steak; they also know exactly which steaks to cook. They start with prime cuts of USDA choice-grade midwestern beef, charbroiling the fine red meat at 1,200 degrees and sealing in the savory juices. The steak is paired with the customer's choice of soup, salad, or another delicious side, such as herb mashed potatoes or vegetables du jour. It's topped with a pad of steakhouse butter, which slowly melts on its way to the table. The steakhouse also prepares a selection of seafood, poultry, and pasta, such as teriyaki-style Ahi tuna, as complements to their signature dishes.
A vermilion overhang of adobe-style tiles decorates the façade of Agaves Mexican Grill, giving only a hint to the south-of-the-border dishes the chefs inside are busy creating. Their menu pays homage to distinctly Mexican dishes, such as made-to-order guacamole, which also embellishes the popular enchiladas rancheras. But like accounting majors hailing from a long line of mariachi dancers, cooks aren't afraid to stray from the norm, as evidenced by their creative bites such as Mexican lasagna: a house specialty of cheese and shredded chicken stacked between layers of corn tortillas.
With roots in Buffalo, New York, Buffalo Wings and Ribs Family Restaurant serves authentic wings. These sauce-slathered chicken bites, which range from orders of six ($4.79) to 100 in a party tray ($54.96), can be served on a scale from mild to suicide, with varietals such as barbecue, teriyaki, extra hot garlic, Cajun inferno, and Shanghai red. If you'd rather smother your carnivore cravings with slow-roasted baby back ribs, Buffalo Wings and Ribs Family Restaurant can gift your gullet a half rack ($11.99), full rack ($19.99), or house combo with wings ($14.99). Or take a two-handed dive into a grilled chicken sandwich ($7.49), half-pound Angus burger ($7.49), or tuna salad wrap ($5.99).
The chefs at Pizza Forum spin spheres of dough above their crowns before covering them with fresh ingredients and baking them in a hearth until the palate-pleasing pies emerge golden and crispy. Choose from 23 toppings to create a customized dough disk ($5.47–$12.48; toppings $0.79–$1.82 each), or order a specialty pie such as the gourmet house (onion, meatball, black olives, feta, and assorted cheeses; $7.99–$17.99). Pizza Forum's menu also showcases an array of pizza-shop classics such as baked chicken parmesan ($7.99) and the stromboli (italian sausage, green peppers, onions, and pizza sauce topped with blended cheese; $4.95/$6.70), ideal for those who love pizza but suffer from fear of wedges. Beer (domestic $2.89; imports $3.36) and wine (small bottle $3.08) are also available for patrons wielding a legal ID or semilegal Mike Ditka mustache.
Chocolate Café’s shelves teem with more than 100 of South Bend Chocolate Company's handmade desserts as baristas concoct a bevy of specialty drinks from the espresso bar. Available by the pound or the piece, chocolate-covered berries bring a bittersweet nip to each tasty morsel ($15.99/lb.), and double-dipped chocolate-covered peanuts pack twice the chocolaty coating needed to conceal peanuts' pretentious monocles ($10.99/lb.). Chocolate Café's menu suits all manners of cravings with ice-cream concoctions ($3.95–$4.99) and cake slices ($4.99–$5.99). Wash down sweet treats with a specialty espresso drink such as the Lake Effect mocha, which serves up espresso, steamed milk, and melted chocolate inside a shivering, thermal-sock-donning mug ($3.80 for a medium).
We are a one of a kind of restaurant. Located in Fort Wayne, IN. Just by walking in you will feel like you just stepped into Key West. The atmosphere is fun and refreshing. We offer a number of island drinks as well as the classics.