Restaurants in Fort Wayne

In 1952, Earl Myers and his son, Ed, built The Kitchen Table to create an eatery that combined hometown cooking with a friendly atmosphere. Now run by Rod Myers—Earl's grandson—and his wife, Mimi, the restaurant transports visitors back to the '50s with its original stools and countertop, which serves as a canvas for plates of classic diner fare and self-portraits painted in ketchup. Inside the kitchen, chefs simmer homemade soups, flip custom omelets, and transform ingredients into southern favorites such as country fried steak. They also serve smaller portions from a kids’ menu that, unlike the ability to see clowns, has no age limit.

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.

Enchilada, nacho, burrito, taco, chimichanga, and quesadilla options are abundant on el Azteca’s lunch and dinner menus. Evening diners line stomach pantries with fresh guacamole ($5.79) or chicken mole ($8.39) before stocking shelves with soft flour tacos ($5.79 for two with mesquite chicken) and tamales ($6.79 for two with beef and pork). El Azteca’s signature Benji burritos, gigantic creations stuffed with meat, lettuce, diced tomato, and a dab of sour cream then baked slathered in cheese and a homemade sauce, can be created with veggies or 10 types of meat during dinner ($7.99–$12.59). Chip lovers crunch barbecued nachos with smoked pulled pork ($11.49, large) or a plate of nachos locos with jalapeños and spicy chile con queso ($7.99, large). Evict spices from your esophagus with a soft drink ($1.89) or cocktail made with one of el Azteca’s more than 100 tequilas.

When perched on a cushy high-rise seat inside the retro environs of Cindy's Diner, one will likely encounter owner John Scheele as he darts about the kitchen, whipping up hearty home-style dishes lauded by reporters from News Sentinel. He sets down simmering plates of farm-fresh eggs, stacks of hot cakes, and thick sandwiches on the bright red and chrome bar, taking time to greet new faces and exchange new jokes with the regulars. When the skilled cook gets an order for his signature "garbage" breakfast, he cracks open eggs before mixing in potatoes, cheese, onions, and ham. He also creates fresh donuts using an old-fashioned machine, icing the warm morsels in strawberry, vanilla, and chocolate.

John keeps his establishment a family affair with his wife Cindy, along with their three children and 20 grandchildren, who can often be spotted serving plates of all-day breakfast and refilling mugs of coffee. Rustic jukeboxes rest on the countertop, showcasing a selection of old-timey tunes, such as "Seven Spanish Angels" and "There's No Such Thing as a Cordless Telephone".

In order to permeate T8STE Tizzzzz’s congenial atmosphere with a perfume of sweetness and smoke, cooks slowly tenderize meats over hickory and oak before dousing them in housemade sauce. The eatery's soul food is among the best local eats, according to the Journal Gazette in 2011, and for a profile in the same publication, critic Ryan DuVall heaped praise on the restaurant’s burnt brisket ends, which spend 20 hours in a smoker.

The menu has a distinct Kansas City character, which is a result of owner Curtis Gregory's upbringing in KC. Rib tips and wings serve as alternatives to sandwiches overflowing with pulled pork or shaved brisket, and each plate can fill in with “fixins” of dirty rice or tender collard greens, or with thick slices of coconut pound cake.

By the time he turned 17, Athanasios Chris Karamesines had already worked at several pizza places. He knew how they ran inside and out, which is why the young mogul opened his own pizzeria. More than 50 years later, his business has grown into a chain known for their fresh vegetables, all-milk cheese, and fresh, hand-tossed dough made in the Neapolitan style. Inside the Pizza Forum's wood or gas ovens, chefs bake signature pies topped with lightly sweet italian sauce and a combination of 23 different toppings including fresh mushrooms, roasted garlic, and meatballs. Garlic-butter breadsticks, calzones, pastas, and subs metaphorically round out the menu's literal corners.