Hideout 125 Dishes Up Modern Fare with Old-Fashioned Flair

Sherman Bell owns Hideout 125 in Fort Wayne, which features steaks, seafood, signature cocktails and a speakeasy atmosphere. Photo credit: Jeff Adkins

The secret’s out – Hideout 125 is among the best restaurants in Fort Wayne, according to OpenTable, Yelp and, of course, tons of satisfied customers.

Featuring superior steaks and seafood, in addition to fine wines and unique signature cocktails, Hideout 125 never intended to stay under the radar. Rather, the name toasts the date when Prohibition was repealed on Dec. 5, 1933. Before then, the 18th Amendment to the Constitution prohibited the manufacture, transportation and sale of liquors. Alcohol may have been banned, but speakeasies kept the good times rolling.

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Come as You Are

Though it’s been open for only a decade, it is common for those visiting Hideout 125 to feel as if they’ve stepped back in time to a 1920s speakeasy. Decorated with dark wood elements, the intimate dining room is tastefully embellished with exposed bricks, a copper-tiled ceiling and dim lighting enhanced by flickers of candlelight. The sounds of rhythmic jazz music help guests relax at either low- or high-top tables to peruse an enticing, seasonally inspired menu.

Understandably, some patrons deem Hideout 125 as a cozy fine dining establishment, but owner Sherman Bell says this popular eatery caters to a broader clientele as well. He, along with his wife, Delia, assumed ownership in 2017. The original owners, Panos and Stephanie Bourounis, first opened Hideout 125 in 2014.

“I do welcome the fine dining association, though I’d describe Hideout 125 as a contemporary American restaurant,” Bell says. “Our restaurant guests can enjoy high-quality meals at affordable prices and without the fuss of formal wear, like tuxedos and gowns. Patrons can comfortably come as they are.”

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The filet mignon is the top-seller, served with garlic-whipped potatoes, a demi-glace and asparagus. Photo credit: Jeff Adkins

Dinner Is Served

Bell explains that the restaurant’s simple, well-prepared dishes start with superb ingredients. This includes beef sustainably sourced from corn-fed cows to achieve flavorful marbling.

“We are categorized as a steakhouse, so that is where much of our focus lies,” Bell says.

The entire staff, including Chef David Perritte, is committed to quality and execution, Bell attests. Perritte, a Fort Wayne native who boasts nearly two decades of culinary experience, has spearheaded – and elevated – the kitchen for the past three years.

“Because of its tenderness, the 8-ounce filet mignon is our top-selling large plate entree,” Bell says.

It’s served with garlic-whipped potatoes, a demi-glace and asparagus. The 14-ounce rib-eye, 12-ounce New York strip and 6-ounce filet medallions are also among customers’ favorites.

Seafood devotees most often start with the lobster Rangoon flatbread small plate before progressing to a second fish course, such as the Chilean seabass served atop creamy herb risotto with a tomato tapenade, prosciutto and drizzle of balsamic reduction. The Surf & Turf plate combines the diner’s choice of steak and a lobster tail with plentiful sides.

Lighter bites, such as soups and salads, are also featured on Hideout 125’s menus.

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Raise a Glass

The dozen bar stools are the best spots out of Hideout 125’s 90 seats for observing the creative execution of handcrafted cocktails, which are composed of premium labels, homemade syrups, ripe herbs and fresh-squeezed juices.

“True to the era, our old fashioned is made with rye whiskey, barrel-aged in a medium-charred vanilla oak barrel, instead of bourbon,” Bell says. “It is our most popular cocktail.”

As its top-selling drink, Hideout 125 expects to sell 14,000 old fashioned cocktails in 2023 alone. Of course, the restaurant also offers an array of other bold beverage concoctions, like The Gatsby (limoncello, Spanish liqueur, simple syrup, lime and cream) and Breakfast In Cell 433 (bourbon, coffee, tobacco, and orange and angostura bitters). Beer and wine, including flights, are also available.

Photo credit: Jeff Adkins

The Restaurant’s Script

Open seven days a week, Hideout 125 serves both lunch and dinner. Thus, Perritte and his culinary team intentionally offer five different menus: large plate, small plate, lunch entree, lunch sandwich and children’s menus.

“We offer both small and large plates to give our guests more options as far as how much food they’re in the mood for. These basically equate to appetizers and entrees,” Bell explains.

Bell, who moved to the area 22 years ago, says his entire career has been consumed by and dedicated to the restaurant industry. However, if or when he craves a second occupational course, Bell may choose to craft screenplays rather than dining menus.

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