Prime-aged steaks, seafood and a lengthy wine list makes Eddie Merlot’s a top choice for fine dining. The eatery, often featured in Fort Wayne Magazine, is open Easter Sunday to serve up a gourmet brunch.
Executive Chef Edwin Mateo and sales manager Jessica Dixson stopped by Studio 15 to show how to make crab cake benedict.
The dish features ingredients you can find in most local super markets. It’s also featured on Eddie Merlot’s Sunday brunch menu.
Jessica tells WANE 15 they’re excited for their Easter brunch. She says it’s always a crowd favorite, especially featuring a shellfish bar.
You can also discover how Eddie Merlot’s makes their signature carrot cake by checking out the April 2019 edition of Fort Wayne Magazine. For additional content about local chefs, dig into Fort Wayne Cooks. The cookbook is filled with recipes from your favorite restuarants and chefs.