The leek is tender, grassy, and sweet with brown, caramelized ridges. Between the meatiness of the daikon and the almost unrecognizable capers, this dish feels especially transformative.Ī smothered, blackened leek is the focal point of the third course.Ī smothered, blackened leek is the focal point of the third course. When bitten into, they release an explosive barrage of saltiness, like an amped-up chunk of flaky salt. They leave their brininess and tenderness behind when fried and appear more like a peppercorn in looks and texture. But my favorite adornment is the fried capers. Pops of fennel and slivers of briny, pungent preserved lemons adorn the daikon. The second course stars an ultra-decadent daikon, which resembles a confit served in a small pool of oil. While it may take semblance to a beef tartare, this dish is truly a tribute to the humble beet, letting the root vegetable’s sweet earthiness shine.
#Conjure coffee cracker
The first course is a sweet and tangy riff on tartare, featuring minced beet atop a seedy, hearty cracker with a layer of garlicky, creamy aioli sandwiched between for a touch of richness.
It's not over-the-top, providing a refreshing aperitif to sip between courses. It’s slightly sweet with notes of anise thanks to the Galliano. It radiates an electric shade of chartreuse, and it tastes just as bright. My cocktail arrives first, containing Lillet Blanc, Galliano, limoncino, parsley, and lemon. Speaking with one of our friendly, flannel-clad servers, I learn that much of the evening’s menu is inspired by classics, like tartare and wings, but with a spin on locally grown produce-another possible nod to sustainability. The Rune experience features upcycled touches, like water pitchers made from mezcal bottles. Our table is equipped with a menu describing the thoughtfully curated tasting, along with upcycled touches, like water pitchers made from mezcal bottles and vintage animal-shaped spoon rests. Studying the details, there’s an air of sustainability at Rune, though I can’t say for certain if that’s Chef Richardson’s intent or my own interpretation. Fortezza’s typical brightness is mellowed by candlelight, creating a backdrop with the perfect amount of ease and intimacy. Walking into Rune, there’s a “relaxed swank” energy that manages to feel both low-key and exclusive. Our table is equipped with a menu describing the thoughtfully curated tasting. In the absence of a brick-and-mortar space of his own, Richardson partners with Fortezza Coffee to use their space and Ophelia’s to provide a variety of cocktails, mocktails, wine, and beer-all tailored to complement the evening’s food menu. Each pop-up is designed around a unique, seasonal, multi-course menu that pays homage to Northeast Indiana's local farms, food producers, and culture.
The spirit of freedom, collaboration, and experimentation that often accompanies transitional life phases flavors the Rune experience. Walking into Rune, there’s a “relaxed swank” energy. With his sights set on someday opening a new, steadfast location, Chef Richardson uses Rune as a playground for his inspirations and creativity-and Fort Wayne's taste buds are better for it. It's a pop-up restaurant experience dreamed up by Fort Wayne's Chef Sean Richardson of the (late) Golden and (present day) Conjure Coffee. You might consider Rune a culinary “think tank.”
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