Copper Spoon opened up in March of 2015 under the name Wine Down, but got its new name in October of 2018. Over the first few years Wine Down evolved into so much more than owners Gary and Kelly Skeel could have imagined. The restaurant/bar is still 100% locally owned and developed by Gary and Kelly, who wanted to create a destination where people from all-walks could escape for a bit and feel as though they’ve been transported somewhere else. The name, Copper Spoon, actually represents a commonly used bar tool (you'll see our bartenders using it all the time!). Beverage Director, Trevor Scovel, had the name picked out as a possibility for his own bar someday. But while under the direction of Gary and Kelly, Trevor was able to transform the bar inside Wine Down into that reality, and the two ideals merged. The bar program takes a lot of pride in making all their own syrups, squeezing citrus daily, and bringing science and knowledge into cocktailing. Our bartenders also compete in competitions both locally and across the U.S. In 2018 Trevor and Carl Sparks both represented Wine Down in the USBG World Class bartending competition, making Wine Down the only bar to feature 2 bartenders in the US. Then, In 2019 Raj Shukla joined Trevor and Carl, and Copper Spoon had 3 bartenders rated in the top 100 in the country. It's truly amazing to have that much passion and talent at one bar, especially being located here in Fort Wayne!
Also continually growing and developing at the restaurant has been our food program. The big shift to sourcing local and developing partnerships with nearby farms actually occurred before the name change. But that all led way to the most exciting news for re-branding to Copper Spoon, and that was bringing on the acclaimed chef, Aaron Butts. Twice nominated as a James Beard "Best Chefs in America" semifinalist, Chef Aaron brings a new level of excellence in food quality, taste, and presentation to our diners. His experience and ideas are sure to make Copper Spoon's kitchen impress both Fort Wayne locals and out of town foodies.