I visited the Oyster Bar in Fort Wayne last Friday (Nov. 9), and now every time I think of the dishes I sampled there, I want to move to Fort Wayne so I can eat there once a week. I have been visiting restaurants all over Indiana for almost a year now, and I have learned a lot about the different regions that I never would have guessed.
I have learned that if you want good seafood, go to the Northeast area of Indiana.
Garrett has the chunkiest, sweetest crab cakes I have tasted in the state at Shorty's. Across the highway at Sandra D's in Auburn, the walleye stands out. The fried pollack at the Potowatami Inn and the fish fry at Clay's in Fremont are reasonably priced, chubby and flavorful, and lightly battered. The lobster at the Captain's Cabin near Angola is worthy of Cape Cod. And now the Oyster Bar in Fort Wayne is calling me to return for the Wasabi and Romanoff oysters, the sultry Tabasco-sauced Louisiana barbequed shrimp, and the Asian tuna tempura. I moved to Indiana from the Chesapeake Bay area three years ago, where fresh seafood, especially oysters and crab are a way of life, so I take my seafood seriously.
Fortunately I travel I-69 often. I plan on being a blessing (or a pain) to my traveling companions and insisting we make a detour to savor some seafood on every trip from Fort Wayne to the Michigan border. Being a devoted foodie, I'm happy to travel a few miles off the highway for my dinner. Below is the culinary trail entry for the Oyster Bar. You can find the entries for the other afore-mentioned restaurants on the IFA website under the I-69 Long Horizons Culinary Trail tab. Enjoy.
The Oyster Bar
1830 S. Calhoun St.
Fort Wayne, IN
Exit 102 from I-69
260-744-9490
Reservations preferred
$$$ = lunches $10 and up, dinners $18 and up
A Fort Wayne landmark since 1888, this saloon with the curvy bar has been a favorite haunt of professional patrons for decades. The dark and cozy atmosphere is perfect for a convivial dinner, with a microbrew or glass of wine. Talented young chef, Matt Straka and his crew prepare everything from scratch and make the most of signature sauces and fresh ingredients like perfect shitake mushrooms and sautéed squash. The starters include Ed's Cargot, oyster stew, and of course, the Oyster Bed: 7 ways to present oysters on the half shell, or a sampler tray. The seafood menu is extensive and features a signature walnut-crusted walleye, a flavorful swordfish picatta and a velvety Asian tuna tempura that is irresistible. Beyond the signature entrees, you can choose your fresh fish, and then choose your preparation - and if you don't want seafood, you can order raspberry chicken or a hand-carved filet mignon. Open for lunch Mon. - Fri. 11 am - 4 pm, Dinner Mon. - Thurs. 5 - 10 pm, Fri. - Sat. 5 - 11 pm.
S. Haller
Indiana Foodways Alliance
If you have a comment about culinary trails in Indiana, please e-mail me at infoodway@sbcglobal.net.
Tuesday, November 20, 2007
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