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The Journal Gazette

Wednesday, January 17, 2018 1:00 am

Danny's Italian Grill still open, but for sale

Kimberly Dupps Truesdell | For The Journal Gazette

Got a spare $149,999?

If so, you can get yourself an Italian restaurant on the north side of Fort Wayne.

Danny's Italian Grill & Sports Bar, 6121 N. Clinton St., is up for sale on Craigslist, and the price not only includes the turnkey operation but also its three-way liquor license.

Danny Signore opened the restaurant in August 2015, and it offers Chicago-style pizza and Italian fare.

But it's been challenging to operate the business. Signore lives outside Warsaw, and it's an hour drive every time he comes to the restaurant.

And, he says, a restaurant like Danny's Italian Grill needs an owner operator on-site.

“I've got a good product but I just can't be there as an owner” to give it the touch it needs, he says.

As his lease is up at the end of February, Signore decided not to move forward with the business. Danny's is open for business as usual for now, and it's possible that the restaurant's lease could go month-to-month if a buyer isn't found.

Signore says the liquor license and equipment can be sold on their own, and the license could be worth about $70,000.

New Albion spot

Offering upscale pub fare, craft beers and specialty cocktails, ONE10 West Main recently opened its doors in Albion.

The restaurant is a causal fine-dining spot that serves lunch and dinner dishes, general manager Autumn Wynn says. While the quality of the food is high, the atmosphere is one where friends can come hang out, she says.

The smaller midday menu seems anything but with dishes such as a Bacon Jam Burger with caramelized onions, sharp white cheddar and bacon jam; a pulled pork sandwich with blackstrap barbecue sauce and dill pickle chips; and Gravlax BLT, which has smoked salmon, bacon and cream cheese layered on toasted sourdough.

For dinner, the restaurant in the heart of Albion serves a baked macaroni and cheese, which is made with a blend of goat, mascarpone and Muenster cheeses; a 12-ounce Black Angus Delmonico rib-eye; and the Noble Pork Burger, which is topped with sharp white cheddar, pineapple-bacon chutney and blackstrap barbecue sauce.

A children's menu has a pork burger, cheeseburger, quesadilla, chicken tenders and grilled cheese.

All of the sauces are made in-house, Wynn says, adding to the fine-dining feel of the dishes.

There are also signature drinks, such as the lemon drop martini, and once it warms up, Wynn expects that people will come in right off the lake in shorts to enjoy a margarita.

Hours are 11 a.m. to 9 p.m. Monday through Thursday and 11 a.m. to 10 p.m. Friday and Saturday.

Another brewery

A new brewery is getting ready to hit the Fort Wayne drinking and dining scene.

Hop River Brewing Co., 1515 N. Harrison St., is in the process of filling out its staff of tap room operators. It is eyeing an opening at the end of this month.

Founded by city native Paris McFarthing and Ben Jackson, who left his law career in Washington, D.C., the brewery was founded on the idea of using four ingredients to brew craft beer.

In addition to its tap room, there will also be a kitchen serving up pub food.

The location, just north of downtown, lines up with the city's continued revitalization program and the owners are excited to be a part of the scene.

Class lineup

Ivy Tech Community College is getting cooking with its spring enrichment classes. The following will be offered at the Coliseum Campus, 3800 N. Anthony Blvd.

• Valentine's Date Night – From 5:30 to 8:30 p.m. Feb. 12, a chef will teach participants how to create a surf and turf menu with sides, wine pairings and a decadent dessert. Registration deadline is Feb. 5. The cost is $200 per couple or $125 for a single.

• How to Boil Water – This class will help cooks with kitchen basics, such as knife techniques, food safety and kitchen basics. It will be from 5:30 to 8:30 p.m. March 2, 9, 23 and 30. Registration deadline is Feb. 23; the fee is $125.

• Wine tasting and pairing – WineTime owner Jeff Armstrong will host a crash course in wine appreciation from 6 to 8 p.m. Feb. 22 and March 8. Participants will taste wines from around the world and learn about the history, processing and intricacies of the wine world. In the second class, you'll pair wines with a one-of-a-kind meal created by Ivy Tech students. The class is for ages 21 and older. Registration deadline Feb. 15; cost is $125.

• Spring Break Classical French Cuisine Camp – Ages 12 to 16 will spend a week learning about the intricacies of classical French cuisine, including traditional cooking methods, knife skills, food safety and terminology. Registration deadline is March 23; the cost is $265 for public, $240 for Ivy Tech employees/students. The program dates and times are 8:30 a.m. to 3:30 p.m. April 2 to 5, 8:30 a.m. to 6 p.m. April 6.

For more information, go to go to

The Dish features restaurant news and food events and appears Wednesdays. Fax news items to 461-8893, email or call 461-8304.