AN AMERICAN MIDLANDS CAFE
To provide our guests the best meal they have ever eaten by exploring the cuisine of the American Midlands. We are committed to providing efficient and attentive service that will make our guests feel relaxed and comfortable from the moment they enter the restaurant to the moment they leave.
Border Oak will be an industry leader in the exploration of American Midland cuisine.
Border Oak will become a neighborhood establishment, committed to the guests’ experience.
Border Oak will be a community-minded business leader, supporting other businesses and community organizations that are committed to enriching the culture of Logan Square, and the greater Chicagoland area.
Border Oak, a neighborhood cafe, is the next leg of the journey for the team that brought you Tuesday Night Dinner(TND) underground supper club. For the past three and a half years, TND has hosted communal pop-up food events at a multitude of locations all across Chicago. A historic mansion, underground artist lofts, local restaurants, and a secret convent garden are just a handful of places TND has hosted communal dinners.
By drawing inspiration from the city’s food history and culture, TND has crafted meals that pay homage to the spirit of community and approachable deliciousness. Pulling from this same spirit, Border Oak will be the first brick-and-mortar establishment for the TND team. While TND has focused primarily on the cuisine of Chicago, Border Oak will look outwards to the Midwest and the greater American Midlands for inspiration.
Border Oak will focus on delicious and accessible food, with particular attention paid to quality of ingredients, precision of technique, and grounding in the food traditions of Chicago, the Midwest, and the greater American Midlands. Border Oak will create an atmosphere that is welcoming, comfortable, and community minded with the intention of creating the most enjoyable experience possible for our guests.
The cuisine at Border Oak will focus on accessible deliciousness. Drawing inspiration from the history and cultures of the American Midlands, we will serve a seasonally inspired menu of ala carte, family-style, and pantry items.
FAMILY-STYLE (serves 2-3)
GREAT LAKES BOARD
smoked whitefish x trout rillette x deviled duck egg x duck pastrami x buckwheat crepes x assorted pickled x wisconsin sour cream x fresh herbs
blue crab x gulf shrimp x spanish chorizo x sweet corn x red potatoes x old bay broth x crusty bread
SUCKLING PIG COCIDO
suckling pig x stewed greens, tomatoes, garbanzos x morcilla sausage x chicharron
WILD BOAR GOETTA
boar & oat meatballs x salsa oaxaca x toasted almonds x scallions
grilled loin x hunter style morel mushrooms x dandelion chimichurri
CIDER-CURED HAM STEAK
apple & onion chucrute x turnip greens x cider glaze
DRY CHILI CATFISH
crispy catfish fillet x fermented chili broad bean x cured cabbage
torn kale greens x lemon vinaigrette x breakfast radish x cranberry x sesame seed x shoestring potato
pan-seared maitake mushrooms x hot giardiniera aioli x confit gold potatoes x crispy lardons
grass-fed beef tails x arkansas gold rice x brandywine reduction x pickled pearl onions
TROUT RILLETTE SANDWICH
smoked trout rillette x caper gremolata x balsamic aioli x mache greens x baguette
nettle dumplings x rabbit confit x shaved carrot x edible weeds x raw kale gazpacho
hot pickled peppers
french fries & aioli
wisconsin cheeses (pick 1 or 3)
sweet cured beets
bread & butter
marinated market veggies
daily smoked fish
daily smoked meat
daily cup of soup
CONNECTING PEOPLE TO THEIR FOOD AND ITS SOURCES
TND/Border Oak has been hosting dinner events with one main purpose: connecting people to their food by cooking delicious communal meals in a highly welcoming environment. This intention will carry on into Border Oak. We believe that we can remain true to this by opening a neighborhood eatery that serves delicious food in an inviting atmosphere.
We believe that by opening a welcoming and accessible cafe we can continue to build an audience of people dedicated to the celebration of localized food traditions. Over the years we have cultivated a dedicated following who we believe will become lifelong guests at Border Oak.
A brick-and-mortar establishment is the next step in this gastronomic journey. It will give us a base of operations to continue hosting dinner events, it will give us a laboratory to explore the cuisine of the American Midlands, and most importantly it will help us feed our ever-expanding community on a regular basis.
THE AMERICAN MIDLANDS
The American Midlands are a group of several eco-regions encompassing the greater Midwest and central United States. This area of the country has its own unique ecology, micro climates, history, and gastronomy.
On the western boundary lies the oak savannas that stand sentinel between the great plains and the central hardwood forests. The rolling hills of the Ozarks and the mixed mesophytic forests of the Appalachian mountains make a natural pocket in the southern part of the region. The Mississippi River runs the length of the Midlands from the low-country forests in the south up to the Northwoods that surround the upper reaches of the Great Lakes.
The American Midlands are connected through a shared history of westward expansion, reliance on the bounty of the land and a reliance community values. As well as a connection to industry, ingenuity, and the world economy through the gateway metropolis of Chicago. We will draw on these elements when it comes to the inspiration behind the cuisine of Border Oak.