Baker Street - Fort Wayne

Our favorite fancy spot in Fort Wayne! We?ve only been here twice while traveling through but we make it a point to stop! Everything is impressive from the moment you walk in. Service is always impeccable, food is decadent. We usually order theSmoked Gouda Crab Dip, Crab Cakes, French Onion soup and the Filet. We?ve never had a bad dish or service. My favorite place towear a LBD for date night

My wife and I celebrated our 5 year anniversary here. My first reservation was for 7pm and I called earlier, the day of and requested an earlier time if 5:45. The obliged, to which I was very grateful for as this really made our night. Our server,Lauren, was sharp, knowledgeable, professional, and all around on point. Very informative with great recommendations. Housecocktails, my wife ordered James and the Giant Peach and I ordered the Golden Child, great movie btw. The golden child is nowmy favorite cocktail. I will learn this recipe For starters we ordered the blacken scallops. Best scallop dish I've ever had. Perfectly cooked, paired superbly with the bleu cheese crumbles and sweet and sour sauce. We also wanted to try the gouda andcrab dip, since it was a local favorite. It did not meat expectations but was a solid 7. For Entree, my wife ordered twinlobster tails, cooked perfectly. I ordered the prime rec, seemed to be a seasonal chef rec. Med rare, cooked perfectly with ahorseradish sauce on the side. FANTASTIC. Dessert we ordered the flaming donuts. Lauren, once again was superb, as she was theentire night. Dealing with what appeared to be a men's club type 10 top, us and another table or two, flambe'd those donutsperfectly, describing the process as she went. We also ordered the brownie, the ape butter spice cake and the apple caramelcheesecake all to go, for the inlaws, for watching or 3 year old. All deserts, were a hit. For me it was the golden child andthe blackened scallops, I will find out the recipes on these items for sure. FANTASTIC PLACE. will be back.

The food and service were amazing. I took my Uncle here for his 79th birthday and he is generally a tough customer. Yvonne was our server. The food and service were so good he couldn?t complain about anything. It was truly a memorable meal. OystersRockefeller Appetizer, Filet Entree, Carrot Cake desert.

Took myself to lunch for my birthday. The food and service were phenomenal! ???????? I sat at the bar and was serviced by Aiden I believe. He made the best dirty martini. I enjoyed the crab dip and the Cuban for my entree. Lived in FL for nearly a decadeand I never enjoyed Cuban sandwiches but the one served here was perfect. Not too thick and it practically melted in your mouth!Lastly, this carrot cake was outer-worldly! So decadent and it just hit all the right notes. I would come back just for a sliceof this. It?s heaven on a plate. Who knew the fort had an offering as good as this restaurant.

My wife and I dined at Baker Street (December 17th before a Christmas show. Our reservation was for 5:30 pm. We did not leave until 7:00 pm. I noticed there was a large party in the backroom which took some of the restaurants resources. Our server was apologetic about the wait times, but the wait was not really what frustrated me. We placed our order promptly (2 entrees and 2 glasses of wine since we were on a bit of a time crunch. We didn 't get our entrees until 6:40 pm. Then the bill came which was really frustrating because 3 items on our bill were upcharged. This could have been avoided with a little more communication from our server. Our 2 glasses of wine which we were under the impression we were paying $16.50 per glass came out to $20 per glass. It turns out they gave us 10 oz pours instead of 6-8 oz pours. I had ordered the ribeye which I was given the option of boneless or bone-in. Our server said, The ONLY difference between the two is that the bone-in has more flavor. They failed to mention the $18 price increase. (After reviewing the menu there was a bone-in option for an additional $18. This could have been avoided with better communication. For example, 8 oz pour or 10 oz pour? The differences between the two is the bone-in has more flavor and is more expensive. They ended up fixing the wine, but we did not talk to a manager since we needed to get to our show.