Where neighbors meet: Q&A with The Packard Taphouse Owner Melissa Kurten

Step into The Packard Taphouse at 3401 Fairfield Avenue, and you feel like you’ve walked into a midcentury lounge. Though this concept is new to the neighborhood, the building is not, and comes with a deep and rich history. From the 1940s through the 1970s, the building housed Harold Greiner’s “Bob Inn” Restaurant and Bakery. Greiner was a board member and manager of the Fort Wayne Daisies female softball team that played on the field next door. 

A nod to this sport-related history, the building had another iteration, as Billy’s Dugout. This neighborhood haunt had a long run before closing its doors. Now, Owner Melissa Kurten says The Packard Taphouse is a cornerstone of the neighborhood, built on collaboration, inclusivity, and a genuine love for the community. 

Input Fort Wayne sat down with The Packard Taphouse’s Melissa Kurten to get a feel for the bar’s local flavor and what’s next for her.

Input Fort Wayne: What’s the vibe like at The Packard Taphouse?
Melissa Kurten: It’s chill. We’re open until 10 p.m. during the week and midnight on weekends. It’s not a rowdy place, but it’s lively. On a busy night, you might not find a seat, and that’s a good problem to have. Everyone here – staff and regulars alike — feels like family.

IFW: How do you foster a sense of community at the taphouse?
MK: We’re open seven days a week, even on holidays if a bartender wants to work. Not everyone has somewhere to go, and we want to be that place. We’ve hosted everything from engagement parties to philosophy group meetings. We’re also involved in the neighborhood, whether it’s organizing ice cream socials in the park or grilling burgers for kids after a softball game.

IFW: What inspired the creation of The Packard Taphouse?
MK: The whole point was always to have community. I live right around the corner, and so do most of the staff. We wanted to create a place where neighbors could gather, socialize, and feel at home. From the start, it was about being consistent and open every day at 2 p.m., so people always know they have a place to go.

IFW: How does The Packard Taphouse support local businesses?
MK: We work hard to promote local breweries. You’ll always find beers from places like Hop River Brewing Company, Mad Anthony Brewing Company, and Fortlandia Brewing Company on tap. It’s not about competition — it’s about collaboration. 

We even encourage people to grab food from nearby restaurants and bring it here. It’s all about feeding off each other’s energy and creating a shared corridor space.

IFW: What makes The Packard Taphouse unique?
MK: It’s all about being “real people.” That’s even our tagline, which we found on an old menu from the 1940s or 50s. It just fits who we are. We focus on creating a welcoming, neighborhood vibe. Whether it’s beer and bingo on Sundays, trivia on Tuesdays, or reserving our back lounge for birthday parties, book clubs, or even meet-and-greets, we’re here to support the community.

IFW: Can you tell us the story behind the interior design?
MK: Almost everything here is thrifted or repurposed. That’s my dining room table, and the fireplace came from my house. We spent a summer scouring Facebook Marketplace, estate sales, and thrift stores to find the right pieces. It’s an extension of my personal aesthetic — quirky, vintage, and full of character.

IFW: What challenges have you faced since opening?
MK:  Everything! I came from a corporate training and higher education background, so this was all new to me. It’s been a baptism by fire, but I love learning. The key is finding the right people to help — whether it’s a neighbor designing our tap system or friends pitching in during renovation workdays. It’s always been a community project.

IFW: How do you cater to changing trends, like non-alcoholic options?
MK: We’re mindful of that. We always have four to five styles of non-alcoholic beer, an NA cider for gluten-free folks, and even NA Prosecco. It’s important to make sure everyone feels included, whether they’re doing Dry January or just cutting back.

IFW: What’s next for The Packard Taphouse?
MK: We’re always trying new things, like Yahtzee tournaments, Euchre nights, and tab takeovers with local breweries. We also have a carryout license, so people can grab a six-pack to go. But no more bars for me. I’ve got my hands full with this one and our second location, Curly’s, which we took over last year.