how we got here
Two streets, one kitchen.
Tenth & Midwest started as a single wood-fired oven and a folding table. Today it's still the same idea: cook what's good, keep the room warm, and let the corner do the rest.
Our menu changes with the season and the farms we trust. Everything else — the wood floors, the low light, the long bar — stays exactly as it was the day we opened.
Meet the Chef