An homage to the bounty of the Midwest and the history of its storied location, the restaurant is a sophisticated American tavern driven by the seasonality of regional produce and the offerings of neighboring ranchers.
The welcoming menu features a selection of snacks, starters and entrees with both familiar and unexpected ingredients. Home to an in-house charcuterie program, the menu complements the meat-forward offerings with handmade pastas and nostalgic entrees. Signature items include the hearty double-cut porkchop, duck pot pie, nationally lauded bone marrow bread pudding, and short rib ravioli. The State Street destination also serves an extensive offering of local draft beers, well-balanced cocktails, and a sophisticated but approachable wine list with a focus on new world varietals. Our restaurant will serve dinner seven nights a week with weekend brunch to follow shortly after opening.