About Us

Kurt Janowsky is a 30 year restaurant veteran in the area. His commitment to excellence has made his restaurants among the most popular in the region. Cafe Navarre in South Bend was named "best in the Midwest" by Midwest Living magazine, and was named "best dining experience" by the South Bend Tribune readers’ choice awards. The Exchange in South Bend is the areas first whiskey bar, with a refined speakeasy feel and a great selection of spirits. Rocky River Tap and Table is a farm to table restaurant with an eclectic menu in Mishawaka. O’Rourke’s is an Irish pub across from Notre Dame's campus. Kurt is also responsible for the food service at the Crystal Ballroom in the Lerner Theater in downtown Elkhart, and owns and operates the area's premier catering operation, the Matterhorn Catering and Conference Center.


Artisan is the restaurant Kurt has always wanted to open, and he choose downtown Elkhart as its home. Stylish and contemporary, it is just the right size to be able to give the food the time and attention it deserves. Artisan serves a luxurious menu with refined service in an elegant atmosphere.


Executive Chef Ryan Wilson is an Indiana native who established his present career working at four different restaurants within Navarre Hospitality Group. Originally cooking at Cafe Navarre in South Bend as well as the Matterhorn in Elkhart, Chef Ryan was also one of the instrumental aspects in the opening of Rocky River Tap and Table in Granger. When Artisan opened in 2015 under the guidance of corporate Chef Matt Jay they were awarded the coveted AAA 4 Diamond rating within their first year of business. Ryan says, "I've always known this is what I'm meant to do. To cook great food with seasonal produce and focus on the entire dining experience."


Before becoming the general manager at Artisan Tim Shaw was a manager at Café Navarre as well as held management positions at several other restaurants in the Michiana area; Carmella’s, Volte, Trio’s, and Uptown Kitchen. He has been working in the restaurant industry in various capacities for nearly 20 years and is excited to provide our guests with an outstanding dining experience. 



Petite greens, edible flowers, market vegetables, Odyssey feta, golden raisins, Marcona almond, white balsamic vinaigrette   8


Freshly shucked Maryland oysters, English cucumber mignonette, lime gel, sea trout roe, nasturtium    16


Local romaine, yellow cherry tomato, Point Reyes blue cheese, pecan smoked bacon, grilled red onion, shaved baguette, creamy peppercorn dressing   8


Pan seared Cape Cod sea scallops, Prosciutto di Parma, pear, shaved fennel, beurre noisette   16



White truffle, sea salt, butter crouton, chili oil, cress   7   


Sautéed Maine mussels, iberico chorizo, blistered grape tomato, ramp greens, sweet basil, Piment d’Espelette   12



Arugula gremolata, fenugreek, pistachio   7



Semolina gnocchi, asparagus, shimeji mushroom, aged parmesan   10


Cured meats, aged artisanal cheeses, house pickled vegetables, whole grain mustard, quail egg, toast points   14


Hudson Valley foie gras custard, wild mushroom ragout, 18 year balsamic, red wine syrup, sorrel, toasted brioche   16




Seared filet of Alaskan halibut, Parisienne potatoes, maitake, romanesco, Meyer lemon vinaigrette   33


Hand cut Berkshire chop, Ceylon cinnamon roasted sweet potato, local baby spinach, Vidalia onion, green apple compote, cognac demi glaze   30


Pan roasted Scottish salmon, golden quinoa pilaf, sugar snap peas, yellow bell pepper, lobster vin blanc   29


Slow braised short rib, herbed parsnip, heirloom carrots, roasted shallot pomme puree, braising liquid   32


Maine Lobster, diver scallop, Manila clams, blue mussels, fish of the day, fiddle head ferns, baby leek, saffron-tomato nage   35

Grilled Linz Heritage New York Strip, fingerling potatoes, green vegetable mélange, wild mushrooms, caramelized pearl onion jus   40


Four spiced Maple Leaf Farms duck breast, red farro, sour cherry, watermelon radish, local herbs, star anise-agro dolce   30


Double R Ranch signature filet, duck fat fried fingerling potatoes, Michigan asparagus, horseradish cream, port wine reduction   38

Seared organic breast, Himalayan wild rice, braised Tuscan kale, coriander toasted pecan, glace de poulet    24


Crispy tempeh, ancient grains, seasonal vegetables, fresh snipped pea tendrils, yuzu vinaigrette   23


Scallop, Artisan Salad, Artichoke Soup, Halibut, Duck, Bison, Sweet -  65

Wine Pairing – 50


Food Menu

Beverage Menu


Yelp Reservation

Or call 574-355-3355


Private Dining and Events

Artisan has private dining available for 8-100 guests.
Please call Dan at 574-355-3355 to book your personalized private event at Artisan.

Contact, Hours & Location

Tuesday - Saturday: Join us in the bar at 4:30, dining room at 5:00

Phone: 574-355-3355
Downtown Elkhart

505 South Main Street, Elkhart, Indiana 46516  |   Directions