Kitchen’s DIY food culture elevates the basics
Lunch is back at Bordinos, and if a house-ground beef tenderloin burger sounds good, you should stop by. Or maybe you’re in the mood for the crowd-pleasing beef tenderloin meatballs with spicy tomato sauce. Either way, you’ll also enjoy a fresh, locally-sourced artisan bun or hoagie from Ozark Natural Breads and house-cut, skin-on fries.
Not a meat-eater? Try the Cucumber & Avocado sandwich with roasted red pepper cream cheese, or a fresh salad and vegetarian-friendly soup. A half-price soup and salad special (lunch only) runs through the end of May.
Bordinos’ BackPorch is an ideal place to enjoy your midday, whatever you decide to order. If you’re lucky, you’ll be in the open air on a day when Executive Chef Matt Scott is smoking his house-cured bacon nearby, sourced from the Arkansas Grass Roots CoOp. If you’re not headed back to work (or even if you are?), try Bar Manager Kevin Griffin’s White Peach Sangria – peaches, red grapes, lemon, sauvignon blanc, Deep Eddy Peach Vodka and simple syrup – with a gelato or sorbet, all house-made daily.
(Remember, too, that every day is Happy Hour at Bordinos during lunch. Enjoy featured $5 cocktails and red, white and sparkling wines Tuesday through Friday from 11:30 – 2 p.m. And parking is free on Dickson every day until 2!)
Ozark Natural Breads and the CoOp are just two area partners that Bordinos turns to for fresh and flavorful menu items and ingredients. From beer to coffee to produce, pastries and oils, the restaurant has a long-standing commitment to “keeping it local.”
“At Bordinos, we try to find a workable balance of locally-sourced, sustainable, fresh and organic foods that are available year-round and seasonally,” said owner Joe Fennel. “While it can be a challenge to source as much locally when doing peak volumes, we work as many of these products into our regular menus as possible. Where customers will find them most is in our daily specials and features. This keeps things exciting and interesting for our customers and our staff.
“As an independent, locally-owned restaurant, it’s very important for us to cultivate relationships with our local and regional farms. These relationships create more opportunities for the farmers, our customers and for Bordinos.”
Partnerships extend in philanthropic and educational endeavors, as well as to vendors and producers. Several Bordinos employees recently spent a day learning and working at Tri Cycle Farms, weeding gardens and visiting with farm directors and staff about Tri Cycle’s vision of food security and sustainability.
Fennel, wife Jean Ann and daughter Sarah also sit on the board of Restore Humanity, a nonprofit organization with a global team working to provide access to basic human necessities. Restore Humanity helps “whenever, wherever, and however we can – not dictating the terms of our assistance, but responding to the needs of the individuals and communities we are serving.” Sarah established Restore Humanity in Fayetteville in 2006, and has hosted a number of fundraising dinners at Bordinos.
Jazz in the Main Dining Room
The next in-house Bordinos event will feature the Claudia Burson Trio, a jazz ensemble performing in the Main Dining Room from 11 a.m. – 2 p.m. on Saturday, April 30th. Call 479-527-6795 for seating. If making reservations online at bordinos.com, please specify that you’d like to see the band!
Location, phone and current hours:
310 West Dickson Street
Tuesday-Friday 11:30 a.m. – 2 p.m.
Saturday & Sunday 10 a.m. – 2 p.m.
Monday-Thursday 5-10 p.m.
Friday-Saturday 5-11 p.m.
Opens at 4:30 p.m. daily, excluding Sundays