Profile

Why Dana’s made the SteakMap list

Dana’s calls itself a neighborhood cocktail bar, and the sign out front will not tell you there is a côte de boeuf on the menu. There is, and it is one of the kitchen’s two signature dishes.

Côte de boeuf is the French bone-in ribeye — a thick chop cut between the ribs, roasted on the bone and carved for sharing. It is a serious piece of butchery to commit to, and putting it at the center of a bar menu is a real statement about what this kitchen thinks it is.

French brasserie, behind a bar

The food is French-inspired brasserie cooking built on farm-fresh ingredients. Alongside the côte de boeuf there is a steak tartare, a brick chicken as the other signature, baked feta, nduja-stuffed olives, and a burger served with tallow fries.

Tallow fries are the tell. Frying in rendered beef fat means the kitchen is rendering its own trim — you do not buy beef tallow in a bar unless you are already breaking down beef.

The philosophy

The house line is “the quality of a restaurant bar without any of the rules of a restaurant” — no dress code, no reservations required, no inflated prices. If you want a properly cooked bone-in ribeye without the white-tablecloth apparatus around it, this is an unusually good option.

It is 21 and over, and closed Mondays.

The Landing

Dana’s is at 135 West Columbia Street in The Landing, the oldest commercial block in Fort Wayne. Columbia Street was the city’s main business district in the 1800s, back when Fort Wayne was becoming an incorporated city, and the block has been restored into a dining and nightlife destination.

Prices

Dana’s does not publish a machine-readable priced menu, so SteakMap has no verified figures to quote. Grade and aging are not published, and we make no claim about either.

Browse every dry-aged steakhouse in Indiana.