Chef Sean Richardson and the leadership team have announced the opening date for the highly anticipated Rune Restaurant: March 29.
Located at 2725 Broadway, Rune is in the historic 46807 neighborhood. The building had most recently been the home of Trubble Brewing Co. and had once been Chappel’s.
The focus at Rune will be seasonal and regionally sourced ingredients that are “loud with big flavors, a bit chaotic, technical when it needs to be, but never fussy, and always delicious,” Richardson says of his fine-dining concept.
Richardson is a James Beard Foundation Award-nominated chef, and he has worked in some of the most notable kitchens in northeast Indiana including Joseph Decuis and The Golden. He also elevated menu offerings during his time at Conjure Coffee.
While the menu will rotate fairly often, sample dishes include pork belly slowly cooked in an oven and then seared to order, served with charred fennel bulb and fresh fennel frond, as well as a broth made from the juice of roasted cantaloupe. An heirloom tomato stew features pickled fennel stalk with mustard seeds, roasted potatoes, baked egg, fennel bulb and herbs.
Among the leadership team at Rune is Carrie Vrabel, a certified forager who will help bring some of the fresh and maybe more unique ingredients from, well, dirt to the dining table.
“I’m excited to provide wild foods that taste amazing and are harvested sustainably,” Vrabel says. “My favorite thing in the world is giving people their very first taste of something that grows in our area like perfectly ripe pawpaws, American persimmons or wild bergamot flowers,”
Rounding out the Rune team are sous chef Kody Aswegan, general manager Kayla Abramowski and bar manager Mae Strubel.
The restaurant seats 50 people, along with a patio when weather permits.
Hours will be 5 to 9 p.m. Friday and Saturday and 10 a.m. to 3 p.m. Sunday and Monday. For information, go to RuneRestaurant.com.
Reservations are recommended, and can be made on Toast or by calling 278-0674.
Easter offerings
Are you trying to make some “bunny” happy this Easter? Local restaurants are cooking up something special, whether you want a meal to serve at home or want to enjoy brunch out.
• Joseph Decuis in Roanoke is celebrating Easter with Brunch at the restaurant March 31. There will be a three-course offering for $55. Starters include crab cakes, farm salad and spring toast. For the main course, guests can choose from a Wagyu breakfast burger, chicken and waffles, and spinach quiche among other entrees. The meal includes choice of select desserts and spinach soup.
There is also a menu for children 12 and younger. Options on the children’s menu will cost $15.
Reservations are available from 11a.m. to 2 p.m. For information and to see the full menu go to JosephDecuis.com.
• The Sassy Vegan is offering a full menu of Easter dishes for pick-up from 10 a.m. to 8 p.m. March 30 at Union Street Market. The holiday meal bundle includes vegan ham roast, green bean casserole, mashed potatoes, glazed carrots, gravy, cheddar chive biscuits and lemon bars. The price starts at $65. There’s also a breakfast bundle, which includes tofu scramble, Impossible gravy, cheddar chive biscuits and rosemary hash.
For a link to the order form, go to their Facebook page. Orders must be placed by Monday.
• Chop’s Steak and Seafood, 6421 W. Jefferson Blvd., will have an Easter brunch from 9:30 a.m. to 2:30 p.m. There will be a prime rib and ham carving station, as well as breakfast favorites, fresh fruit and cinnamon rolls. For reservations, call 436-9115.
• Do you want to be able to enjoy an Easter meal at home without having to cook it? Bob Evans restaurants will have several Farmhouse Feast options for Easter dinner. The dinners feed anywhere between four and 10 people, with prices starting at $13.99 a person. The meals are packed cold and you just heat them at home. For information, go to bobevans.com/easter.
• Ruth’s Chris, 224 W. Wayne St., will have brunch beginning at 10:30 a.m. Easter Sunday. The menu will include brunch cocktails such as a raspberry rosemary cosmos and mimosas. Entrees will include crab cake benedict, lobster omelette barbecue shrimp and grits and petite filet and spicy crab.
For reservations, go to https://bit.ly/fortwayneopentable.
• Trolley Steaks and Seafood, 2898 E Dupont Road, will have Easter brunch from 9:30 a.m. to 2:30 p.m. In addition to the buffet, there will be a salad bar. You can also enjoy a mimosa or try the Bloody Mary bar. For reservations, call 490-4322.
• Chance Bar, 4301 Fairfield Ave., will be open for Easter brunch from 11 am. to 3 p.m. The restaurant will offer a classic brunch menu, as well as specialties such as deviled eggs, oysters on the half shell and lobster rolls. For reservations, call 449-9099 or go to ChanceBarFW.com.
• Hideout 125, 10350 Coldwater Road, will serve brunch from 10 a.m. to 2 p.m. Easter Sunday. The restaurant will also be open for dinner from 2 to 9 p.m. For reservations, call 206-6192.
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Ivy Tech series
Ivy Tech Community College Fort Wayne has announced dates for its spring lunch series.
The meals will kick off next week and will feature a different internationally themed meal planned and prepared by students in the hospitality program.
This year’s themes include regional America, Japan/Korea/China, Latin America, Italy and India.
Lunch will be served from 11:30 a.m. to 12:30 p.m. Thursdays from March 28 to April 25 in the Dr. Jerrilee K. Moiser Hospitality Room on the Ivy Tech Fort Wayne Coliseum Campus, 3800 N. Anthony Blvd. Seating times are in 15-minute intervals.
Meals are $18 and reservations are required. For information and to RSVP, go to link.ivytech.edu/lunches.
The Dish features restaurant news and food events and appears Wednesdays. Fax news items to 461-8893, email [email protected] or call 461-8304 at least two weeks before event or desired publication.
