Steaks & Ribs
Signature original ribs are slow cooked on our rotisserie or our smoked ribs have special Kansas City style rub. All of our steaks are lightly seasoned and broiled to perfection.
Managing Staff From Left to Right-
Mike Stratmeier, Karon Messman, Alesia Glaza, and Christina Filippou
The Rib Room
For those of you looking for something a bit more healthy, try one of our salads with home-made dressing.
We offer a variety of local brews in the bottle or on one of our sixteen taps. We also offer a full bar that focuses on craft cocktails and specialty bourbon, whiskey, and scotch.
Lightly seasoned, this combination of ground steaks is tasty and juicy in as many flavors as there are tastes.
The Rib Room's signature ribs have been a Fort Wayne tradition since 1957 when Von Filippou and Nick Stamanis bought out the old DEL-MAR Bar for $20,000 and started NICK'S RIB BAR. Von was not yet a citizen so they used only Nick's name. In 1958, Von became a United States citizen and both names became associated- Nick & Von's Rib Room.
Then in 1992, the business was sold to Von's son and son-in-law, Sam Filippou and Chris Raptis, respectively. Chris retired in 2008. Sam and his wife with their three daughters solely ran the Rib Room serving up hundred of pounds of mouth-watering ribs each week.
The architectural design of Rib Room had it partitioned into a family room side and bar side, with a pass through kitchen in the middle. In 2014, Chris, Matt, and Kurt Henry had a vision for an updated version of a much loved staple in Fort Wayne dining. The brothers coordinated with Sam to purchase the 1227 E. State Blvd. location and transform the family room side into an elegant wine and martini bar to complement the Rib Room. In 2015, Sam and his wife Ursula decided to retire and sold the remaining Rib Room and kitchen portion of the building to the Henry Brothers.
Because of an out pouring of community support for the brothers to re-open the Rib Room with the same great food, it was decided to keep a similar menu. A full remodel of the space gave it new life and rustic charm. In March of 2016, the doors were re-opened to the public. The same great ribs, BBQ sauce, and dressings are staples on the menu with added BBQ selections, gourmet burgers, specialty local craft beers, and an enticing bourbon menu to round it all out.