• Welcome to Corndance Tavern

    A farm-to-fork dining experience!
    Book online or call (574) 217-7584.

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About Us

Why Corndance?

let us introduce ourselves

The Potawatomi Indians, “Keepers of the Fire,” lived in this region for nearly 200 years. They were adaptable hunters and farmers, skillfully using what the land offered to sustain every aspect of their culture – from food and clothing to shelter.

In the Potawatomi tribes, the secrets of farming as well as the songs and legends that accompanied them, were guarded and passed from mother to daughter in the cornfields as they worked the land together. As with many native American tribes, they gave thanks to their gods and made requests for bountiful harvests through elaborate rituals… corndances.

At Corndance, we celebrate and honor the traditions of the “Keepers of the Fire” by offering you a cuisine made from only the freshest ingredients, respectfully acquired from the land. Chef George Pesek sources his ingredients from local ranches, orchards, and fields whenever possible to create unique flavorful dishes and an unforgettable dining experience. Paired with wines and beer from the the Americas, he strives to create an imaginative cuisine that offers the familiar… and something altogether new.

Welcome to the “Corndance”.

From Our Farm to Your Fork

how it all came to be…

After rising to the forefront of the bustling Chicago culinary scene, George Pesek and his family chose the town of Culver, Indiana to open their own restaurant, the Corndance Café, which has been a part of downtown Culver since 1999. They also purchased another location in Culver, which would eventually become the Evil Czech Brewery, after George attended master brewing classes at UC Davis. After a long and successful run in Culver, George selected Mishawaka, Indiana as the site of his next venture, the Corndance Tavern on Grape Road, competing against nationally known chain restaurants, and giving Mishawaka a taste of fresh local food that the Corndance brand has become famous for.
George and Tammy built their home in Argos, Indiana, where they operate Rooster Hill Farm, a 50-acre bison ranch. George, Tammy, their son Nick and daughter Olivia have all spent time working on the farm and tending to the bison themselves, doing everything from administering vaccinations and processing the bison for use in their family of restaurants. To this day, Chef George Pesek continues to seek new challenges, acquire new knowledge, and drive himself to be a better chef, while exposing his guests to new and exciting food and spirits done in a way that is healthier, fresher, and above all, local.

Daily Specials

week of April 24

  • grilled sitka salmon
    sautéed julienne vegetables, sun-dried tomato pesto, spinach and tomato-onion salad, 18-year aged balsamic vinaigrette 27
  • bison short rib
    white cheddar grits, fried green tomato, tabasco demi-glace, crispy shoestring tobacco onions, micro arugula 29
  • whole maine lobster tail
    ramp butter, grilled lemon, crab agnolotti, morel mushroom & fiddlehead fern lobster cream sauce, micro arugula 41
  • double-cut pork chop
    sweet corn risotto stuffed poblano pepper, grilled tomatillo sauce, toasted corn nuts, micro cilantro 28
  • pretzel crusted lake perch
    tempura fried green beans, apple coleslaw, whole grain mustard dipping sauce 26
  • sweet corn risotto
    pecorino cheese, toasted corn nuts, truffle popcorn shoots 21
  • pretzel crusted lake perch
    tempura fried green beans, apple coleslaw, whole grain mustard dipping sauce 26
  • sweet corn risotto
    pecorino cheese, toasted corn nuts, truffle popcorn shoots 21
  • adobo grilled ahi tuna
    roasted purple peruvian potato, jumbo lump crab meat, snake beans, tequila green peppercorn cream sauce, crushed chicharrón 34
  • peruvian pork ham hock
    braised ten hours in black water sauce, yukon mashed potato, spring vegetable medley 33
  • taleggio crusted sea scallops
    oxtail rillette, sage infused hash browns, shitake mushroom glaze, crispy sage, fried enoki mushrooms 35
  • chicken florentine
    spinach fondue stuffed airline chicken breast, yukon mashed potato, steamed broccoli, four cheese sauce 21

Contact Us

Send us an email at info@corndance.com or call us at (574) 217-7584.

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