When you look at the negative reviews of Baker Street you see the same things repeated. Low quality food, high end prices. They are not lying.
My steak was over cooked and certainly not the quality cut of meat I would expect from the prices. Service was slow and unprofessional. Our server spent ten minutes having a personal conversation with a co-worker while our, and others, drinks were empty. When you have Cork n Cleaver as your competition, you need to elevate your game a little. Do yourself a favor and make a reservation there.....
My sisters and I were in town for a concert, and thought we'd have a nice steak dinner. Baker Street was absolutely perfect. They had one sister's favorite moscato, unique martini options for my other sister, and - best of all - they had gumballhead on tap for me! In Chicago most places limit Gumballhead to 1 at a time per customer, so I was super excited to have it on tap here.
Two of us convinced my non-seafood eating sister to try the crab dip. OMG, it was amazingly delicious. We could only eat a few flatbread pieces each, which is really a shame, since our hotel did not have a refrigerator.
Next, we each had the house salad with their home made dressing. Again, delicious. Had I not been saving room for more gumballhead, I would have cleared the plate.
Then our entrees came. Two of us got variations of the filet, while the third had salmon. Everything was melt-in-you-mouth delicious. My filet with no extras was cooked perfectly and the best steak I've had in at least a year (at Morton's). My sister thought hers was one of the best she has ever had and she has also dined at some upscale Chicago steak houses. Finally, the flavor on the salmon was the perfect compliment to the fish.
It was honestly the perfect experience for the three of us on a girls getaway. If I ever have the opportunity to have dinner in Ft Wayne again, there's no question that I'd come back.
When you're in Fort Wayne and you're looking for the absolute best she has to offer, you're going to want to hit up Baker St.
If you ask anyone from the Fort where to get a great cocktail, many will tell you Club Soda, But as a cocktail fanatic I'm going to tell you right now. Baker Street's bar is where to go for creative cocktails in a nice bar atmosphere.
When it comes to food. Hands down Baker St. is the winner. The worst that has ever happened to me was a few slightly under cooked scallops one night but never again has that happened.
The service is spectacular. The staff is knowledgeable and there when needed, invisible when not.
It does cost a pretty penny. You're gonna spend $75 bucks probably with a drink, app and 2 entrees. But it is worth every penny!
If you haven't been it's a must in the Fort.
Fantastic restaurant! Â I came down to Fort Wayne for a weekend get away and decided to have dinner at this location. Â
I love this place for many reasons.... The staff were very friendly as soon as I walked in the door. Â I said a table for one, and they treated me as they would a table of five. Â As someone who dines out as a party of one often, this is appreicative and unfortunately, very uncommon. Â I was instructed to have a seat at the bar. As soon as I sat at the bar a bartender took my order, noticed an open table and suggested I sit there. Â Given it was in a corner and alllowed me a little more room, I took the offer. Â He followed me to my table with my glass of wine. Â I must say, I was impressed that their wine pours were either 6 or 10oz. Â Given I am a wino, I ordered a 10 oz (only $12) and was extremely satisfied.
The waitress came quickly after and was extremely pleasant. Â Although she different instruct me of the appetizer special I decided to order the brushetta. Â It is fantastic! Â Its like a cheese pizza with a balsamic drizzle. Â Very filling and awesome!
I decided to order the fetaccini alfredo. There were plenty of noodles, cooked perfectly with an alferdo/pesto sauce, sun dried tomatoes and WONDERFUL goat cheese crumbled over the top. Â The pasta came with a choice of soup or salad. Â I had the house salad (you can upgrade, if you'd like), but found it awesome. Â The bread that came with the salad was also OUTSTANDING. Â It was basically a warm pretzel with two butters (cinnamon and garlic). Â
Given I was stuffed after a partial amount of the appetizer (which a staff member so kindly offered to box up for me after she noticed I was done), the salad, the pretzel bread, a large glass of wine and the pasta (enough for two and a half portions), I turned downed the dessert that was graciously offered to me.
The food was outstanding. Â The ambiance is out of this world and the service is fantastic. Â If you are ever in Fort Wayne and want to eat at a fantastic restaurant, this is the place to go!!
The arancini was delightful. Â Surprisingly light for a pan fried appetizer, and the flavorful tomato sauce it was plated with was spot on! Â I've never had risotto served in this form...but I'm sold on it now! Â We could have easily filled up on these, but after the main dishes were served, we were glad we waited.
FYI: You must upgrade your salad from the house salad. (That is the only downside to the whole meal...the house salad is not at the same level as anything else we had.) Â We upgraded one salad to the spinach salad with goat cheese...very tasty. Â The salads were served with a small loaf of pretzel bread...a wonderful addition to the greens.
The mahi-mahi was super...served on a bed of risotto with scallions, wrapped in bacon, and plated with a pepper sauce. Â The risotto was buttery smooth, the fish was a wonderful cut, the bacon flavored & enhanced the fish, and the pepper sauce made everything pop! Â Can we go back today and have another?
The 12oz Fillet with blue cheese was done just right as medium rare. Â Great piece of meat! Â Cheese amount was just enough to contrast with the meat but not overwhelm it. Â Served with whipped potatoes and a dark glaze on the meat & plate that made everything sing!
We were too full to stay for dessert, but they sure looked good! Â Maybe next time.
Wait staff was pleasant and very helpful. Â We found the ambiance to be formal, but not stuffy, which made for a nice relaxing dinner.
A little expensive, but we expected it, and feel like we received what we paid for.
Went here 2 nights in a row on big dinners. Â Not necessarily because I wanted to, but because I needed a safe bet. Â The ole' Crotch & Beaver is too dumpy. Â Don Halls is too 1986. Â Long drives through miles of strip malls to get to the other side of town is a depressing drag. Â
Had a Wagyu NY strip with the chili aoili sauce, but made it custom with a thick blue cheese crust.. Â Must of been too much Merlot that led to this decision. Â But it was great. Â
Blackened scallops appetizers are a perfect mix of succulence and spice. Â Night #2 I had this for my main course. Â
Night #2 they had a special 30% off wine list. Â An excellent Lodi Cab was available. Â I think it was $22 a bottle. Â
Local micro beer selection is exceptional. Â Awesome IPA and hefe.
We celebrated my husband's birthday at Baker Street last week.  The meal was great, we tried a different  side dish - the bacon macaroni and cheese, it was wonderful! Â
My husband got the Beef Marsala. Â I got the French Onion Soup and the Spinach Goat Cheese salad. Â Everything was excellent! Â Â
Our waiter was very attentive and made the dining experience enjoyable!
Just finished a delightful meal at Baker Street. The atmosphere was slightly upscale, especially for Ft. Wayne Standards. (no blaring music or stuff hanging from the walls). Â Be prepared to pay a little more for this. Â The staff was friendly, knowledgable and attentive without being ever present.
The food was well above average. My wife order the Jumbo Shrimp and Scallops. She loved it. Â She even loved the potato cake that was a part of this dish. I ordered the Beef Marsala. The sauce with onions and wild mushrooms was right on. The meat could have been a bit more tender, but overall this was an very good dish.
We shared the carrot cake for dessert. Â It was divine. The cinnamon ice cream was a nice touch. Â
We will be returning soon.
This was our first experience with Baker Street. Â We had high expectations, but things fell short of the mark. Â
The service was great. Â Our waitress was very attentive and informative. Â The martinis were also very tasty. Â I had the Holy Coconut and Banyan Tree. Â Both of them had a lot of flavor and were really smooth.
The pretzel bread and seasoned butters were really good. Â The creme brulee was up there with the best I have had. Â The flourless ganache cake was also really good.
Our entrees were just OK. Â I had the Mushroom Garlic Strip and my wife had a filet. Â My steak had many tough spots... not what I expect from prime quality steak and it really wasn't flavorful. Â Having full cloves of garlic mixed in with my mushrooms was also an unwanted surprise. Â I was hoping for good garlic flavor, but the whole cloves were mushy and didn't have much flavor. Â The gratin potatoes were OK. Â I was hoping for more Gruyere taste though. Â My wife said her steak was also lacking flavor, but the Bearnaise sauce was really good. Â She had onion rings as her side and she said they were missing something.
With the quality of the food not being on the same level as the price (we spent well over $100 on our meal), we'll probably pick one of Fort Wayne's other choices for steak on our next dinner out.
The Baker Street Steakhouse provides a comfortable upscale restaurant dining experience in terms of ambiance and service. However, its menu, the ingredients going into the food itself, and the preparation of the dishes is suspect. It was poor for several of the dishes that I ordered during my visit.
The restaurant's ambiance is upscale, yet comfortable and not intimidating. The tables offer little privacy. As a diner, you feel as though you are participating in a group that is enjoying the restaurant together. All of the service staff is genuinely friendly, welcoming, warm and relaxed. These are not professionally trained servers in a formal dining room, but rather, young people from everyday life in an upscale, but relaxed environment. It is easy, almost natural, to spend an enjoyable evening with a friend over dinner at Baker Street. A dinner out is not just food alone.
We arrived on a Friday night without reservations. We were told to expect a one hour wait in the bar. The hostess was almost apologetic, even though it was our responsibility to have made an advance reservation. This is one example of how Baker Street puts the customer at ease. Rather than intimidate us, two walk-ins on a busy night, we were welcomed. Service at the bar was also gracious and attentive.
A table in the bar area freed up and we soon were studying the menu and having a second drink. (The menu is online at the restaurant's website.) Everything is a la carte.
We decided upon one of the specials, an 18 oz. bone-in ribeye steak for two garnished with corn salsa and green (hot) chutney. For vegetables, we ordered spinach with mushrooms and gratiné potatoes.
There were already a few hints of the eccentricity of Baker Street's kitchen. For bread, a fresh baked rye pretzel bread was served, along with whipped cinnamon butter and whipped mustard butter.
There were several specials other than the ribeye for two that we ordered. The restaurant, or rather, its servers, were promoting the following special. That would be a 14 oz. boneless ribeye with a coffee and hazelnut crust. The accompanying sauce was  a Bailey's Irish Cream base, reduced. The entire concept is creative, but crosses the line into bizarre. It was also unnecessary. Why would a ribeye steak need this kind of treatment? Perhaps more to the point, why choose a cut such as ribeye for this dish?
Our dinner arrived. The ribeye was quite tough and not very flavorful. The meat definitely was not restaurant-quality prime, and there was not even a compensating flavor boost from the lower grade meat. The Baker Street Steakhouse is not serving restaurant grade beef. The corn salsa was not interesting. The combination of salsa and ribeye produced nothing. Nor did the green chili chutney do anything for the entree. I ended up scraping most of the corn salsa off the meat. The kitchen overdid the meat temperature a little, serving more towards medium rather than the medium rare that we ordered, but that part was not too bad.
Baker Street's spinach and mushrooms did not work. Spinach and mushrooms is a fairly standard and simple French dish. The standard recipe uses spinach, mushrooms, salt, pepper and nutmeg. The Baker Street version was 75% mushrooms garnished with a few spinach leaves, with no nutmeg. And the mushrooms were no different than the ones you buy in the grocery store.
The gratiné potatoes were tasty, but not exceptional.
We were both a bit less trustful of the menu by the time dessert rolled around. Should we risk ordering key lime pie or the flourless chocolate cake? Maybe a safer crème bruleé or bananas Foster? We settled upon the bananas Foster. I'm sure that house brandy rather than cognac was used for the flambé but that is normal enough except in a truly formal restaurant. However, the ice cream that was served with the banana sauce was not top-quality. Baker Street should upgrade it. Good ice cream can't be that expensive for a restaurant to procure or serve.
It seems that Baker Street strays from traditional recipes, probably as form of creativity. This would explain the pretzel bread with the flavored butters, and the unsuccessful spinach and mushroom dish. This creativity gets a bit strange, too. The hazelnut-coffee crusted ribeye with Bailey's Irish Cream sauce is an example.
The restaurant uses inferior ingredients in places. In particular, the meat deserves an upgrade to restaurant-quality prime grade. This is a steakhouse, after all.
Another issue is recipe composition. Corn salsa and green chili chutney did not work in the ribeye special. Somebody's palate in the kitchen is out of tune. This dish was being presented as a Friday night special.
In summary, The Baker Street Steakhouse provides a comfortable upscale dining experience, except for the food itself. In my opinion, the food and selected recipe designs need some basic reworking in places.
As always, the food and service was terrific. Â From the breads and salads to the appetizers and steaks, everything is wonderful. Â Sushimi tuna, calamari, house salad, filet with lobster or filet with bleu cheese, bananas foster and pretzel bread always make for a nice meal. Â Select from the many fine wines and enjoy, perhaps, the Baker Streets of Gold. Â The servers are always very pleasant. Â Enjoy!
Review Source:Just wanted to update my review because of a great promotion. Â I am a member of their email club and therefore, they sent me a certificate for a free bottle of wine with the purchase of 2 entrees. Â Great deal. Â I was just looking for a reason to go back. Â We had just returned from a trip to Scottsdale, AZ (restaurant capital of MY world) and Baker Street is on par with all of the wonderful restaurants you will find there. Â Jonah was our server, and except for being late to bring out ice tea and bread, he was very personable and attentive. Â We got the bananas foster again, and it was superb. Â The special was a cajun ribeye served on a bed of black bean rice. Â Mom loved the steak (they were able to cook it well done) but the rice was dry. Â The rest of the table ordered the cream of chicken herb soup, lobster bisque and both were very good. Â Also ordered ribeyes (medium/well and medium/rare) and filet (well done, butterflied) and all were done perfectly. Â Sides were broccoli, garlic mashed and au gratin potatoes. Â All were very flavorful. Â Love this place and of course, we will be back as soon as we can think of another reason to celebrate, or we receive another promotion.
Review Source:I relocated to FW recently and heard good things about Baker Street as well as 3-4 other restaurants. I was looking forward to trying it, but also keeping an open mind. I know this is not a food town and wasn't expecting a culinary masterpiece, but I was expecting a decent dinner. I have tried Baker Street twice and am sorry to say it is overpriced and mediocre. I actually don't mind the cost as much as the food. They are trying to elevate themselves in the culinary world by integrating rare dishes onto the menu (e.g., snails), but they'd do better by learning to make a decent salad...or soup. I am sorry to say it's better to tune into Food Network for inspiration...and cook at home!
Review Source:Okay, I promised to come back and update my review of Baker Street after going there for dinner (previous review was based on a lunch visit). Â I was extremely impressed.
Things started off a little rocky because our reservation wasn't ready for us, and the hostesses weren't even apologetic about it, and then we were shown to a table by a rather unenthusiastic young man who muttered under his breath, "server with you shortly..." Â But then our actual server arrived (Stacie). Â She was absolutely fantastic -- friendly but not invasive, prompt but not overbearing.
Appetizers: This time we had a crab dip that they had on special -- it was very big and scrumptious and served with some delicious flatbread. Â We also had the oysters casino, which were cooked perfectly and tasted great. Â One observation about oysters: it would be nice if Baker Street offered some raw oyster selections, though I'm sure they would do this if asked since they're all shucked fresh. Â For salads, I *highly* recommend the spinach and goat cheese salad. Â Very good.
Main courses: Two of our party ordered a mahi mahi special, which was a sort of southwest style preparation with bell peppers and some mild spices, served on top of a bean puree with creme fraiche. Â It was interesting and delicious, the fish cooked just right, almost to the point of being flaky. Â Others of us had different filet preparations. Â I had one covered in Cabernet butter, another one with French mustard hollandaise, and another a sort of tournedo Henri IV, with lobster, bordelaise, and bearnaise. Â All of these were cooked to a perfect medium rare. Â We also ordered some green beans with caramelized almonds, which were delicious.
Desserts: Bananas Foster prepared tableside were delicious, the chocolate raspberry ganache was to die for, and we also had a very good carrot cake (enormous!).
In short, all the food was on point, served with a relaxed pace, with excellent service, and did I mention absolutely delicious? Â Thanks, Baker Street, for a great dinner!
I agree with the caveat about the wine list. Â It would be nice to see a little more depth here (though I recognize that it *is* Fort Wayne...)
While we had great service and friendly faces sitting with us at the table, our food was sub par. For a steakhouse you'd think that the meat would come out just the way you order it. My husband ordered a steak med. rare and it came back well done and cool. We would have commented to the waitress about it, because we didn't know if our new friends would react well. Our friends couldn't stop talking about how they frequent this place once a week and we didn't want to offend. As for my food, I ordered the special grouper fish with pineapple risotto. My fish was fishy and my risotto was sticky and mushy. Not a good sign for an establishment on a Friday night.
Review Source:I thought this restaurant was actually pretty decent for a special occasion or business dinner for this area. Service was friendly and the menu had plenty of attractive options. A little disappointed that the steaks we ordered were a bit overdone - we asked for medium and a medium well - both steaks came back looking like they were cooked  a little long for the request - so be careful when ordering. Enjoyed the freshly shucked oysters and the key lime pie. The cozy decor is probably the highlight of this place.
Review Source:I can't say enough about the food and ambiance of BakerStreet.
The service (by Jose') was the best I've had - ever. He knew everything about everything on the menu and was extremely helpful.
The atmosphere was very personal. It seemed as if you were dining among family.
As far as the food, the Hawaiian bread was out of this world (with a coconut surprise). We also tried a loaf of their other specialty, pretzel bread. Both were wonderful.
The steaks - we had a sirloin and twin filets - were outstanding! Best in Fort Wayne - and I've tried them all. You WON'T be disappointed.
Bring your rich granny because the food is bland and expensive. Once an Uno's now a Baker Street with the same lovely brick ambiance now with black trim, low lighting, and stuck-up help who rather talk to each other than serve you. There were no offerings on the menu which would make me go back either. We tried the scallop appetizer, steaks, and seafood. Two drinks, one appetizer, and two entrees with small tip for crummy service was $95.
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