Fort Wayne is the city of three rivers. Local business owners have a vested interest in the health of our waterways, all the way to the ocean. This is good news for travelers who care about conservation: It’s easy to find sustainable seafood options here. Read on for four downtown restaurants that serve up deliciously ethical dinner plates:
If there’s an authority on seafood in Fort Wayne, it’s Paula’s on Main. Co-owner Paula Phillips assures guests that all of the seafood is sourced ethically and sustainably. This includes the chef-prepared restaurant meals as well as the fresh catches sold in the adjacent market. “Any of our salmon dishes are a great choice,” says Phillips, “The salmon we use comes from Faroe Island. It’s organic and raised without antibiotics.” Paula’s currently offers a blackened salmon on the dinner menu ($27 and well worth it). Location: 1732 W. Main Street, 46808
Tolon is a farm-to-fork restaurant that sources only sustainable seafood. Nicky Nolot co-owns the restaurant with her husband, Chef Matthew Nolot. I spoke with Nicky Nolot, who stated, “sustainable seafood, as well as the sustainability of all the food we source, is important to our mission.” Nolot recommends the BBQ salmon as well as the sea scallops. The mussels have also received rave reviews on social media (check the seasonal menu for pricing and availability). Location: 614 S. Harrison Street, 46802
The Golden is one of the newer dining options in Fort Wayne, and they’ve opened to fantastic reviews! I spoke with the bartender during a visit this summer, and he reported that their seafood is sustainable. Not surprising, as this restaurant sources many of their ingredients locally and even cans and ferments their own vegetables. Plus, the location is sublime, right in the heart of downtown near shopping and sporting events. Recommended dish: Fresh halibut with panzanella salad ($27 for dinner size). Location: 898 S. Harrison Street, 46802
Junk Ditch Brewing Company is a newcomer to the brick-and-mortar scene, but their food has a respected history in Fort Wayne. Junk Ditch boasts a sister location, the Affine Food Truck, and both are known for turning seasonal ingredients into something extraordinary. Executive Chef and co-owner Andrew Smith sources Faroe Island salmon and uses local ingredients to build a fantastic dining experience. The fresh, local menu changes often at Junk Ditch. As of the date of this publication, they’re offering a wild king salmon with broken tzatziki and seasonal greens ($34 and large enough to share). Location: 1825 W. Main Street, 46808
Join us in downtown Fort Wayne for good seafood you can feel good about eating.
For more on sustainable seafood practices and how the industry is working to protect the earth’s resources for future generations, visit Seafood Watch.