When Fort Wayne was desperately craving something more elevated than chain restaurants, Chef Matthew Nolot and his wife Nicky swooped in to save the day! 🦸♂️
This tiny 20-table spot opened in 2016 and immediately proved that farm-to-table dining could thrive in the heartland.
What started as a bold experiment in locally sourced fine dining has become the stuff of local legend!
How Tolon won local’s hearts
The secret sauce behind Tolon’s meteoric rise?
It all started with Nicky’s farm upbringing in North Central Indiana and Matthew’s obsession with perfecting every single dish.
The couple didn’t just open a restaurant – they launched Fort Wayne’s first genuine farm-to-fork revolution! 🚜
Their commitment to sourcing ingredients within a day’s drive and changing menus seasonally made diners feel like they were part of something special.
Matthew’s journey from a teenager wanting a car (and working at Hardee’s to afford it) to becoming an award-winning chef resonated with locals who love an underdog story.
When the couple won a national pork championship with their Cuban braised pork shank, Fort Wayne knew they had culinary royalty in their midst!
The restaurant’s “playfully sophisticated” atmosphere struck the perfect balance – fancy enough for special occasions but welcoming enough that you won’t feel out of place in jeans.
Food Highlights 🍽️
- Duck Fat Frites: These aren’t your average french fries! Cooked in rich duck fat and served with duck egg and basil aioli, plus a sprinkle of smoked sea salt – they’re so addictive that diners consistently rave about them as a must-try starter.
- Wood Farm Ribeye: The crown jewel featuring their signature Tolon umami rub, bone marrow bordelaise, and topped with foie gras butter – this consistently praised dish showcases why locals keep coming back for more!
- Nashville Hot Chicken & Waffle: A Southern comfort food mashup that features spicy chile paste, vanilla and buttermilk waffle, whipped local honey butter, and Indiana maple syrup – it’s comfort food elevated to an art form! 🔥
- Crispy Pork Belly “Burnt Ends”: These little nuggets of heaven come with kewpie white barbecue sauce, cornbread waffle, and candied jalapeños – a signature dish that perfectly represents their playful approach to fine dining.
- Cajun Scallops + Pork Belly: Served over heirloom white cheddar grits with a 63-degree egg, creole bordelaise, herb butter, and green onions – this brunch favorite shows off their technical prowess with perfectly executed proteins.
Atmosphere 🎵
Step into Tolon and you’ll immediately understand why locals describe it as their “second home”.
The exposed ductwork and clean, simple aesthetic creates an industrial-chic vibe that’s both intimate and energetic.
Don’t expect stuffy white tablecloth dining here – the space gets delightfully loud when packed with chattering, laughing diners who clearly love being there!
The open kitchen concept lets you watch the culinary magic happen, while the craft cocktail bar serves as entertainment central with bartenders who put on quite a show mixing drinks with Midwest-distilled spirits.
It’s the kind of place that works equally well for impressing a date or celebrating with your loudest friends! 🎉
Bottom Line ✨
Visit Tolon for the game-changing duck fat frites, stay for Chef Matthew’s nationally recognized pork dishes, experience Fort Wayne’s original farm-to-table pioneer, enjoy craft cocktails made with local spirits, and become part of their genuine restaurant family atmosphere!
Address: 614 S Harrison Street, Fort Wayne, IN 46802
📞 (260) 399-5128
🕔 Wed-Thu 5 PM–9 PM, Fri-Sat 4 PM–9 PM, Sun 10 AM–2 PM (closed Mon-Tue)