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The Journal Gazette

  • Rachel Von | The Journal Gazette Lindi's, a new restaurant, will soon open on West Main Street downtown.

  • Rachel Von | The Journal Gazette Lindi's, a new restaurant, will soon open on Main Street downtown.  

Wednesday, April 18, 2018 1:00 am

Restaurant veteran to open new eatery

Kimberly Dupps Truesdell | For The Journal Gazette

A framed swath of wall coated with chalkboard paint is blank. A roll of butcher paper that hangs near a work station has “Lindi's” written on it, but favorites like tomato bisque and chicken noodle aren't listed underneath soup.

On a recent afternoon, a painted sign, sitting on a table, waits to be hung outside the Main Street facade.

But there's also bacon cooking and beans on the stove as Lindi Miller prepares to open a new downtown eatery, simply called Lindi's.

The veteran of the Fort Wayne restaurant scene, having gotten her start in 1986 working for Jimmy Schindler and then at Chappell's, was a downtown staple for more than 15 years with Deli 620.

After moving from a spot on Calhoun Street to the seventh floor of the PNC Building, she closed up shop in December 2016.

“I didn't want to be done – even when I closed,” Miller says. “I love what I do.”

Lindi's, which is on the north side of West Main Street between Webster Street and Maiden Lane near Aunt Millie's, will offer sandwiches, soups and an extensive salad bar, as well as house-made breads and desserts.

It's close to what she's always done, Miller says, but the sandwich menu will be pared down so she has more opportunities to do daily lunch specials. (Can you say Lobster Roll Fridays?)

Work began on the eatery in late summer, with the owner (Aunt Millie's Bakery) doing a complete build-out for Miller.

Windows were added to the front of the building so natural light streams in. White subway tiles line the back of the prep space and a glass pendant light hangs above.

Pink booths and white tables offer seating for 16, though Miller anticipates much of the downtown lunch crowd will order meals to go.

While her hours will likely be from 10:30 a.m. to 3:30 p.m. Monday through Friday, she is hoping to offer grab-and-go dinners in the near future. The meals will be items that are prepared but might need to be finished in the oven.

An exact opening date was not set, but passers-by might see doors open in the next week or so.

IPFW fundraiser

A unique event to raise money to help feed hungry in the community is set for May 1.

Hosted by the IPFW Department of Fine Art, Empty Bowls works to raise money for the IPFW Food Bank and the Student Ceramics Club.

For a $20 donation, participants receive a one-of-a-kind, handcrafted bowl along with a complimentary soup lunch including a drink and dessert.

Cosmos Restaurants and Panera Bread are donating food for the event, which will be from 11 a.m. to 2 p.m. May 1 at First Presbyterian Church, 300 W. Wayne St.

The university has partnered with Northrop High School and a youth group workshop with the Church of Jesus Christ of Latter-day Saints to hand-craft 500 bowls for the event. Bowls were also made as part of a service-learning assignment in the IPFW advanced ceramics class.

Ceramic student Katherine Gaff received a grant the from Purdue University Student Service Learning Grant Program to pay for the materials used to make the bowls, food for the event and advertising.

“Last year we sold more than 200 bowls filled with soup and raised more than $3,000,” says Seth Green, assistant professor of ceramics at IPFW. “This year we have 500 bowls available and hope even more people will join us for this fundraising effort.”

This year, lunch guests also have the opportunity to view the IPFW Student Juried Exhibition curated by Green in the First Presbyterian Church gallery. The exhibition, just outside the theater, showcases the work of IPFW students in the Department of Fine Arts featuring a variety of media. The exhibition will run from Friday through June 3.

For more information about this event, contact Katherine Gaff at

New Casa dishes

A new menu of seasonal dishes has debuted at Casa Ristorante locations.

For starters, there's the Pizza Tardelli, which is pizza dough topped with pizza sauce, mozzarella, provolone, Parmesan and feta cheese, spinach and grape tomatoes and drizzled with olive oil pesto.

The Panzanella Salad includes a Parmesan vinaigrette dressing tossed with romaine lettuce, mozzarella cheese, Genoa salami, grape tomatoes, basil and rustic garlic croutons.

Main dishes include the Casa twist on an Indiana favorite, the pork tenderloin sandwich, a Tuscan mac and cheese and the Chicken Valdostano, which is a 6-ounce breast filled with prosciutto, sage, oregano, basil and provolone cheese.

For dessert, there is a raspberry cake scone filled with raspberry, finished in chocolate, made fresh and delivered daily from Waynedale Bakery. There's also several cocktail features made with pomegranate.

Tea at Decuis

The royal wedding of Prince Harry and Meghan Markle is just weeks away, and while there is talk of her wedding cake (lemon elderflower), Joseph Decuis is celebrating the occasion with a tea May 5.

The event, which will be from noon to 2 p.m. at the Roanoke restaurant, will feature high tea staples such as sandwiches and mini desserts, pastries and cakes. But there will also be dishes featuring the farm's crops, deviled farm eggs, endive boats and mini Wagyu Wellingtons.

The menu is still in the works, so be sure to check event details with Joseph Decuis.

And in true royal fashion, there will be a little bit of alcohol with the tea. Perhaps a bit of sherry or champagne toast?

The cost is $40. Go to or call 260-672-1715 for information.

Earth Day offer

In honor of Earth Day on Sunday, participating BurgerFi locations nationwide are encouraging guests to eat their greens by offering $5 VegeFi Burgers.

The plant-based burger made with quinoa and fresh-cut veggies comes topped with white cheddar cheese, lettuce, tomato, BurgerFi Sauce and on a multigrain bun or on a lettuce “bun.”

There's also the $5 Beyond Burgers – a plant-based burger – featuring a single Beyond Meat patty, topped with pickles, onions, lettuce, tomato, mayonnaise, mustard, ketchup and American cheese on this day. (Vegan-style with no cheese or mayo and vegan bun will also be available.)

With any burger purchase made that day, guests will also receive a free “plantable burger” coaster they can plant at home to grow their own lettuce and tomato.

Certain items are available only on Sunday, and diners must mention this offer to redeem. Some conditions apply.

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