Borage
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Located in Speedway, we offer progressive American cuisine featuring Indiana grown produce & proteins Thank you for your time and consideration.
From Zoë Taylor & Josh Kline, Borage is about food that we love to create and eat, in a comfortable neighborhood space that we hope is inviting for the residents of Speedway as well as the many visitors. Borage is a restaurant where you can leave with a seasonal, Indiana farm-focused meal under your belt, a bakery to pick up a house-made croissant made from grains grown and milled in the state, and a market stocked with provisions from the very same farmers and vendors we will be using ourselves. Borage is one of the highest nectar producing blooms you can put in your garden and while it is not native to the United States, it has been adopted by native species for the ability to provide sustenance to pollinators and ward off unwanted pests. Brent grew up in Speedway and has since established his business, Kennmar, refurbishing a vacant bank building, with the dream of making 16th & Lynhurst a destination corner. When Brent approached Zoë and myself, his enthusiasm for the community quickly convinced us this is the perfect location for our dream business. So much like the plant Borage, neither Zoë or myself are native to Speedway but it is our goal to be the restaurant version of that flower for the Speedway community and greater Indianapolis. The food at the cafe will have a range of comforting staples to rely on, in addition to a rotating menu that will show what my team and I are excited and inspired by seasonally from local farms. Whether you’re a solo diner who happens to come in on a Thursday night or a family of four with raucous young children on Saturday morning, you’ll find a welcome and encouraging space to find a delicious meal for all palates. In the bakery, Zoë and her team will create everything from sandwich loaves to inventive croissants to specialty cakes. Her sourdough, affectionately named Gus, will be a staple--providing our baked goods with a not-too-sweet component and our bread with that distinctive tang and chew. The market is where our joy in the kitchen and community will be more sustaining than just a bite for lunch--you can walk out with a freshly baked loaf of a bread, a bottle of our fermented hot sauce, a variety of locally grown produce, a candle from a gifted local vendor, and a stash of frozen prepared meals to last you through the week. We want our guests to talk about Borage with a sense of shared ownership by becoming a staple of the community. We hope to partner with a food pantry to donate meals, produce, and baked goods. We will gladly open our private dining space for community gatherings. We will have a commuter special of a breakfast sandwich or burrito and a drip coffee on the way in to work and a family meal for 4 to pick up on the way back home. We are greatly looking forward to meeting our guests as they become regulars.
10/06/2026
ROASTED KABOCHA SQUASH: goat cheese, roasted pepper, dukkah, meyer lemon, honey (gf, easily made vegan with hummus instead of goat cheese)
Another gorgeous seasonal start to accompany our diverse dinner menu that includes mussels, fish & chips, burgers, and fried chicken sandwiches. You can also order off the cafe menu anytime we’re open (that means pancakes and donuts) and our pastry case has you covered dessert wise. Can’t wait to see you this week ♥️ dinner Thurs-Saturday 5-9
10/03/2026
DINNER, where kids and parents are happy (most of the time)!! Brought the bosses to dinner tonight and had the best time because Ashlee Greene was running the floor with Veronica and Olivia G. Brunch is on tomorrow and Sunday (before the game!) 8-3 and last dinner service tomorrow 5-9 (get the fall salad)
10/02/2026
NEW DOUGHNUT DROP: available on the cafe menu anytime we’re open!
Three fried to order cake doughnuts tossed in tangy cinnamon sugar, vanilla whipped yogurt, caramel apple filling and all vegan thanks to Emma, with help from Rachel De Masi and quill>:3 ♥️
Come snag some for dinner tonight or tomorrow 👀 we would not judge if you ordered just these and a cocktail 😇
10/01/2026
1. This cup of Scott’s pozole is $8 and I eat it 3x a week no matter the weather
2. Half bottles tomorrow! With a $20 market purchase or done-in. You know we keep them chilled and roxanne has some goodies picked out
3. Kiddo corner looking cute
4. We love this curry!
5. While we’re waiting on a part to come in to fix our merchandiser, we turned it into a cellar. All the local sweet potatoes, potatoes, Doud's Countyline Orchard, Inc apples, pears, plums, Meyer lemons, GOURDS
6. Sauce
7. All the braising meats!! We loved a Becker Farms chuck roast this week with vinegary carrot and cabbage slaw on top of roasted potatoes
8. Baking season summons and we have stuff……..
9. Pumpkins! Everywhere
10. Dish pit ghost that is maybe cute but not as cute as Reese
CARAMEL CORN LATTES poured beautifully by Jordan hardcoremacarena, also available iced for our 3rd summer coming in hot 🤪
Also please enjoy this video I accidentally unearthed randomly while trying to send screenshots to 7shifts: 20 year old me (zoë) at the OG Kavarna in Green Bay Wisconsin just pouring straight fire nbd. I cannot do this anymore fyi but I hear Alex Galt telling me “latex paint” consistency in my head all the time. ♥️ shout out to my first bosses Alex and Linda for guiding me through small business ownership unknowingly by trusting me with so much they cared about.
09/26/2026
PATIO time is nigh and we’re enjoying it as much as you guys (especially with our new fly/bee fans tableside 😎)
FALL HARVEST SALAD (what Josh Kline is taking a pic of): Emma Brown mushrooms, apple, fennel, celeriac, onion, gorgonzola blue, pecan, olive, apple c***r vinaigrette ➡️ on the dinner menu Thurs-sat, 5-9pm! Resos available on our website but walkins welcome too ♥️
Plus Emma stocked vegan pizzas, the salmon melts are flying off the pass, and FTWAYNEFOODSLUT | Fort Wayne Local Foodie captured our iced caramel corn latte in all her glory ✨🌽
bakano.panya has been working hard perfecting our croissants and the layers have been unreal. What a team, what a dream ♥️
09/26/2026
09/24/2026
DINNER highlights ✨
Octopus ceviche with tajin tortilla chips, salsa confit, tomato, corn, serrano, shallot, cilantro, avocado crema
Tahini-marinated Heirloom Acres beets with spiced whipped feta, herbs, red w**e onion marmalade, arugula, pistachio, basil oil
Plus the crowd favorite squash carpaccio is still with us as well as all the staples: wings tonight, burgers, and the best fried chicken sammy you’ve ever sunk your teeth into
DINNER runs Thursday, Friday, and Saturday 5-9! Come see the Doug Diem and Josh Kline show ♥️
09/20/2026
ADIEU SUMMER, it’s the last weekend (probably) for BLTs. We’re so glad they were here but so sad to watch them go. But! Emma and Rachel De Masi dreamt up the most delicious cookie to say goodbye to summer: caramel corn and it’s VEGAN/GF. The passionfruit matchas and private dancers are pumping and we have a new market deli sandwich for those quick needs. See ya Sunday 🙏
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Address
1609 N Lynhurst Drive
Speedway, IN
46224
Opening Hours
| Tuesday | 7am - 2pm |
| Wednesday | 7am - 2pm |
| Thursday | 7am - 9pm |
| Friday | 7am - 9pm |
| Saturday | 8am - 9pm |
| Sunday | 8am - 3pm |
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