The farm-to-table concept — which celebrates and elevates fresh, local ingredients — was foreign to Fort Wayne when Tolon Restaurant debuted in the city’s historic downtown in February 2016. But, oh, what a difference six years makes! Farm-to-table is now all the rage and Tolon is renowned in northeast Indiana for serving sublime seasonal specialties in an intimate, industrial chic setting.
Husband and wife Matthew and Nicky Nolot (“Tolon” is “Nolot” backwards) are Tolon’s hands-on owners. Nicky grew up on a small family farm in north central Indiana. Matthew, who once won a national pork championship, is the restaurant’s chef.
Considering Matthew’s success with pork, it’s not surprising that it’s his protein of choice. Pork is even celebrated in Tolon’s logo: the restaurant’s name, with a fork used in place of the “l,” placed in the middle of a silhouette of a pig. However, one of Tolon’s notable specialties is all about duck — and potatoes. The duck fat frites are a not-to-be-missed combination of French fries topped with a duck egg, basil aioli and smoked sea salt.
Another incredible egg dish is Tolon’s tasty take on deviled eggs. Unlike the typical picnic staple, this version’s egg yolks get a distinctive umami flavor boost from sriracha and miso paste (and bacon, chives and sesame seeds).
Roasted bone marrow — or as Matthew calls it, “God’s butter” — is another standout among the first course items. It’s accented by smoked almond salsa matcha, herbed salad and grilled duck fat toast. Diners can choose from a variety of meats, seafood, burgers and noodles as their main course.
Be sure to check out Tolon’s selection of homemade sweets, ice cream and sorbets to end your meal. Tolon also serves cocktails featuring craft spirits made in the Midwest and a selection of wines.
Tolon is open for dinner Wednesdays-Saturdays and for brunch on Sunday. Check its website or Facebook account for menu selections and restaurant updates.
If you go …
614 S. Harrison St.