As some of you know, The Oyster Bar has gone through a recent transition with our executive chef position. We would like to say thank you to Matt for seven great years and sincerely wish him the best in his new endeavor. Now we want you to meet our new Executive Chef – Scott Dickmeyer!
Scott was formerly Executive Chef at Orchard Ridge before their temporary shut down and ownership change. For the last nine years Scott has been the Banquet and Catering Chef at Fort Wayne Country Club. We are thrilled and honored to have the opportunity that Scott will present for us.
We would also like to welcome Shannon Baugher to our kitchen staff! Shannon was the former chef at Bourbon Street. We look forward to Shannon complementing our already stellar staff.
We will be open Sunday for Easter brunch from 10am – 3pm. Breakfast, lunch, and dinner items will be available.
Monchong is Hawaiian for pomfret. A yummy and delicate fish that I am preparing tonight. I am grilling it off w/ island spices and serving it over a pistachio crepe topped w/ grill n chill shrimp salad finished w/ a pineapple cream.
Thank you visitfortwayne.com , I could not have said it better:)
I am proud to announce that The Oyster Bar will be catering this year’s Fort Wayne Museum of Art’s annual Gala event. After a series of interviews and tastings we were finally chosen over some of Fort Wayne’s other top restaurants to cater one of our cities largest dining events. I must say, the menu that I have created will definitely be something to talk about:)
The Oakridge Boys came in for dinner last night and this was a pic of their tour bus. I have to say, they are some of the most down to earth good ol’ boys I have ever met. And yes, Elvira has been stuck in my head ever since!!!!