You choose, we deliver
If you are interested in this story, you might be interested in others from The Journal Gazette. Go to and pick the subjects you care most about. We'll deliver your customized daily news report at 3 a.m. Fort Wayne time, right to your email.

The Dish


BBQ restaurant a long time coming

With less than a week until opening, Chris Wilson has a lot on his plate – ordering food, inspections and tying up loose ends.

The manager of Red Rok BBQ & Bourbon Saloon, though, is excited to see an idea four years in the making come to fruition.

The restaurant and bar on the Columbia Street Landing, 123 Columbia St. W., will open Monday, serving meats smoked on-site, steaks, burgers and sandwiches. The restaurant also has nine beers on tap and nearly 60 varieties of bourbon. It is hoping to be known for its ribs – both St. Louis and baby back cuts will be available – but I have to say the Hot & Wild burger ($10) is what caught my eye. A beef patty is served with spicy ranch, fried pickles, lettuce and onion.

There is also a family room and a beer garden for bands and special events.

Hours are 11 a.m. to 11 p.m. Monday through Wednesday; 11 a.m. to 1 a.m. Thursday through Saturday; and 11 a.m. to 7 p.m. Sunday.

Coney Dog Café open

Because of a reporting error, an item in last week’s column was incorrect. Coney Dog Café, 357 Lincoln Highway E., is open. The restaurant did not renew its mobile unit permit. The New Haven restaurant is open 11 a.m. to 9 p.m. Monday through Saturday. Find them on Facebook at

During the month of July, the price of the restaurant’s coneys will be based on the forecasted high temperature. A high of 98 degrees? Your coney will be 98 cents. A chilly day such as Monday had coneys at 76 cents.

An honor from PETA

Baseball and hot dogs might go together like, well, baseball and hot dogs, but Parkview Field scored national recognition with its vegetarian options.

Parkview Field’s spicy black-bean burgers and veggie burritos were among People for the Ethical Treatment of Animals’ favorites, and the organization ranked the home of the Fort Wayne TinCaps No. 4 in the top 10 Vegetarian-Friendly Minor League Ballparks.

Health-conscious TinCaps fans can also enjoy grilled corn, vegetables with hummus dip and fresh apples.

Taking first place this year is the Tulsa (Okla.) Drillers’ ONEOK Field. In addition to the specialty veggie dogs on gourmet buns and homemade veggie burgers on pretzel buns, fans can enjoy a unique tofu-noodle entrée, portobello mushroom burgers, bean burritos, tofu burritos and fresh-fruit cups.

Eatery adds brunch

Fans of Calhoun Street Soup Salads & Spirits are saying wakey-wakey.

The restaurant at 1915 S. Calhoun St. is dipping into the brunch scene, serving items such as chicken and waffles and bloody marys. The first event took place Sunday with guest chef Greg Neeley taking over the kitchen. Future events will be 10 a.m. to 2 p.m. the last Sunday of the month.

CS3 has set up a website for the pop-up brunch,, and fans can also stay up-to-date by becoming fans of their Facebook page,

IHOP marks 55 years

It’s been 55 years since IHOP served its first pancakes in Toluca Lake, Calif., and the restaurant is ready to pass the syrup and celebrate.

On Monday, participating IHOP locations in the Fort Wayne area will be serving up a short stack of buttermilk pancakes, one of two original items that are still on the menu, for just 55 cents.

The original IHOP restaurant, known back then as the International House of Pancakes, was opened by founders Al and Jerry Lapin in July 1958 in the Los Angeles suburb. Now, there are 1,589 IHOP restaurants around the world.

For its 55th birthday, IHOP is showcasing three summer signature pancakes that represent the latest in a long line of fun, unique and delicious variations on its buttermilk pancakes featured through the years: Jelly Donut, Tiramisu and Banana Graham pancakes. Some of the more notable variations through the years include Pineapple Upside Down, Eggnog and White Chocolate Chip Mint pancakes.

The Dish features restaurant news and food events and appears Wednesdays. Fax news items to 461-8893, email or call 461-8462.