The Midwestern Omakase is a passionate expression of Garden To Table, it’s clandestine…yet it exists for all. The menu changes every few weeks, and though we are pretty poor at sharing what is actually going on at Arbor, we are thankful for all of our grassroots supporters who put us on the map. Thillrist even listed us as a must have dining experience in Chicago! 

When making your reservation via Openable, text, or email; please specify in notes whether you would like the 3, 5, or 7 course option, in addition, please let us know if there is anything you can’t eat. 

We are building the kind of place you never want to leave and wish you’d never get full. 

There are three primary options :
3 courses- $45
5 courses- $70
7 courses- $100
 

The wine pairings are extremely fun and quirky with focuses on smaller producers and natural wine practices. If you remotely like wine, then get the pairings. The prices are $25, $40, and $55.

We aren’t the stuffy type but are relentless about what makes for memorable experiences and lovingly seasoned food. It is less about impressing the guest, and more about love, as that is the warmest kind of hospitality.

 

Online Ordering Click here

Reservations

Make a reservation for Thursday, Friday, or Saturday night Midwestern Omakase and we assure you an astonishing and memorable fine dining experience for you and your party.
For any questions or to make a reservation Text 312.292.8347 

PHONE

(312) 866-0795

LOCATION

The Green Exchange

2545 W Diversey Ave Chicago, IL 60647

HOURS

Mon-Wed 6:30a - 3p

Thur-Fri* 6:30a - 3p, 6p-11p**

***Saturdays 6p-11p

**Last seating 9:00p

 

Located in the Green Exchange Building, second floor. Arbor is a Restaurant, (Cafe-Bar-Urban farm-Caterer) in Logan Square, Chicago

We are obsessed with developing flavor and creating food that you can get excited about eating. We want truth in ingredients, materials and interactions. We grow over 60 different varieties of vegetables, fruits and herbs not for fashion, but for sustenance. Our partnerships with producers are real and tangible because that’s sensible. It’s a difference you can see - and taste.

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Make a Reservation

Powered By OpenTable

Reservations

OpenTable or just send us a text 312.292.8347

 
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Every two weeks Chef Leonard Hollander creates 8-10 new dishes for our Midwestern Omakase menu and Chad Little selects new wine pairings made with as much nature as possible.

The dishes  and wines are intended to invite guests into tasting soulful cooking that is obsessed with sharing ingredients and concepts that are at their core ridiculously delicious. It is of the moment and from a place of passion where creativity and enjoyment can thrive.

 

OMA

12.1.17

OCTOPUS :     piquillo-green garbanzo ragout, charred spanish octopus, almond agrodolce

2016 Chad Stock’s Minimus “Disagris”

(Pinot Gris on skins) Willamette Valley, Oregon

CRUDO :     japanese hamachi, fresh wasabi root, smoked dashi, avocado, kaffir lime

2015 ANTONIO LOPES RIBEIRO’S ‘AIR’ (VINHO VERDE) MOURAZ TONDELA, PORTUGAL

SQUASH :    butternut bisque, candied walnut, delicata squash, toasted milk, sage, apple

2016 CLAUS’S ‘KALKUNDKIESEL’ (WEISSBURGUNDER, GRÜNER VELTLINER, CHARDONNAY) BURGENLAND, AUSTRIA 

PORK :       heritage berkshire secreto, ube gnocchi, golden yuzu, wasabi leaf gremolata, sea beans

2015 PIERRE’S CHÂTEAU TERRE FORTE ‘ROUGE’

(GRENACHE, SYRAH, MOUVEDRE)

ROCHEFORT DU GARD, FRANCE

NOODLES :      chanterelle, black garlic tajarin,parsnip cream

2016 EMILIO BULFON’S ‘CIANOROS’

(CJANORIE) VALERIANO, ITALY

BEEF :       mishima reserve 5* flap steak, sunchoke mash, worcestershire butter, leaning shed hakurei turnips and greens

2015 ALFREDO MAESTRO’S ‘ELMARCIANO’

(GRENACHE) CASTILLA Y LEON, SPAIN

CHEESE :  st. malachi: the farms @ Doe Run, PA

 little lucy brie : Redhead Creamery, MN

arbor honeycomb, toast, pistachio

 

CAKE :     almond buckwheat financier, bartlett pear, afghani white mulberry, pear crisp, spiceberry cream

2015 STEFANO’S MENTI ‘RIVA ASGLIA’ (GARGANEGA) GAMBELLARA, ITALY



 
 
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