DasFort Media

Eddie Merlot’s Spreading Deliciously

FoodSteve Clark
Red Velvet Cake Like all great desserts, this cake is a celebration of excess. Tons of chocolate cake. Tons of red food dye. Tons of cream cheese frosting. It’s no surprise that this traditional Southern dessert packs such a big taste. Raspberry sauce completes the dish.

Red Velvet Cake

Like all great desserts, this cake is a celebration of excess. Tons of chocolate cake. Tons of red food dye. Tons of cream cheese frosting. It’s no surprise that this traditional Southern dessert packs such a big taste. Raspberry sauce completes the dish.

When Eddie Merlot’s opened in Fort Wayne, IN in 2002, word spread about the exceptional food, outstanding service, and memorable atmosphere. That positive reception helped make the high-end steakhouse a success. Today, Eddie Merlot’s has expanded to Indianapolis, Cincinnati, Columbus, and Louisville, with several other locations in development.

The following dishes are a few of DasFort’s favorites from the menu. Each dish was prepared by Matthew Nolot, the Executive Chef of the Fort Wayne Eddie Merlot’s for the past seven years.

Tournedos Rossini

Here’s a dish that attempts to outdo itself at every level. Slices of brioche start off the dish.  Those slices are then topped by mouthwatering prime beef seared medallions.

And as if that wasn't enough, the medallions are topped by seared foie gras. Madeira wine sauce and slices of truffles complete the dish.

Most importantly, you get two of these tasty towers rather than just one, making this dish twice as nice.

Beef Bourguignon

Julia Child couldn’t have prepared this dish better herself. And that’s probably because the recipe comes from her cookbook. Popularized by the movie Julie & Julia, this French dish is a stew

composed of beef, onions, and carrots. Red wine is one of this dish’s most distinctive tastes, as the beef is braised in it.

Steak Au Poivre

This French dish stands as a testament to the ability of a sauce to make an already great dish taste even better. In this instance, the dish is a New York strip steak coated with peppercorns.

The sauce is a striking mix of cognac, shallots, Dijon mustard, and heavy cream.

Winemaker’s Medallions

Carrot Cake

Like its Red Velvet counterpart, this cake is also a celebration of excess. With plentiful amounts of carrot cake and cream cheese frosting piled high, this isn’t your grandmother’s carrot cake. Homemade caramel sauce completes the dish.

 

Photos by Tony Frantz