Former Milktooth chefs plan bakery, restaurant and market in Speedway

Future Borage
Borage restaurant, bakery and market, 5240 W. 16th St., will replace the former Sam’s Mini Market and Pam's Pitstop Pizza sites in Speedway. (IBJ photo/Dave Lindquist)

Josh Kline and Zoë Taylor, who previously worked as chefs at popular Fletcher Place restaurant Milktooth, plan to launch their own cafe, bakery and market in 2022.

Known as Borage, their new enterprise is expected to open in the second quarter of 2022 at the northeast corner of West 16th Street and Lynhurst Drive in Speedway.

Borage, 5240 W. 16th St., will occupy a lot that has been home to bygone businesses Pam’s Pitstop Pizza and Sam’s Mini Market. The restaurant, bakery and market will share space in a 5,000-square-foot L-shaped building.

Kline said it’s a good location for connecting with customers.

“There’s a ton of commuters who go through that area,” he said. “We’re going to have a commuter special in the morning, when folks can come in and get a coffee and breakfast sandwich or a pastry for one set price. We’ll also have family meal options for people on their way home from work.”

The cafe will be open from 8 a.m. to 3 p.m. Tuesday through Sunday, plus 5 p.m. to 9 p.m. on Thursday, Friday and Saturday. The market will be open until 6 p.m. Tuesday through Saturday.

Borage, which rhymes with “porridge,” is an herb that’s native to the Mediterranean region. Kline said the plant produces high amounts of nectar to attract bees while also serving as a repellent to pests such as cabbage worms.

Kline said the business name is influenced by countries that adopted the borage plant because of its positive qualities.

“Neither Zoë or I are from Speedway,” he said. “We want to be a welcome addition to the community.”

In November 2019, Kline and Taylor lost management jobs at Milktooth when owner Jonathan Brooks made personnel changes.

Kline was hired in March 2020 as chef de cuisine at Turchetti’s Salumeria in Fountain Square.

“We had one week where we had my whole new menu roll out,” Kline said. “Then, ‘boom,’ the pandemic hit.”

After helping Turchetti’s shift focus to take-and-bake meals and carry-out orders, Kline left that role in July 2021 to make plans for Borage.

Taylor operated a pastry box business from the couple’s home following her time at Milktooth.

“She was cranking out 120 to 140 pastries from our home kitchen every weekend,” Kline said.

He said future Borage customers can look forward to a sourdough bread Taylor is perfecting. 

“We eat it every single day at our house,” Kline said. “It’s tangy; it’s chewy. It’s perfect for toast or a sandwich.”

The Borage cafe will seat 50 to 60 people inside with an additional 20 to 30 on an outdoor patio. 

Development firm KennMar owns the site where Borage will open. KennMar previously purchased and remodeled a former Chase Bank on the southeast corner of the intersection.

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12 thoughts on “Former Milktooth chefs plan bakery, restaurant and market in Speedway

    1. I disagree. Quiet area, lots of parking, clean neighborhood. And just a few blocks from Main Street and the Speedway. Add in great food and service and it will be a winner for Speedway.

  1. Wish them well, but very um, “interesting” location and business plan. On a side note, I simply ignore any restaurant where I have to wonder whether or not they are open at a reasonable eating hour.

  2. There are not a lot of interesting dining options on the northwest side outside of the many good international spots near Lafayette Square. Those living around Eagle Creek Park will be excited to patronize Borage!

  3. It’s a tough sell in Speedway right now but I wish them the best! That neighborhood is growing up fast. Fast enough to support a small local restaurant?.. only time can tell.

  4. What a wonderful addition to a great neighborhood! Their hours will probably need adjusting over the next few months, but their offerings are much needed in that area of town. Best wishes. Can’t wait to dine and shop with you. PS- please add some keto bakery items. These are in high demand in the city.

  5. Nice that you’ll offer grab and go breakfast sandwiches but it might be best to open BEFORE 8 a.m. if you plan on getting folks on their way to work.

  6. Hooray! Can’t wait! I agree that the Northwest and Westside is lean on independent dining much less a bakery! I would agree- an earlier start to the day- just 7am or 7:30am – for those that will be just stopping in to pick up would be great. As long as the hours are consistent. Over the summer and fall, places around town that had brunch, breakfast and /or coffee had inconsistent opening hours, making it hard to plan a trip out or treat out of town guests.So if it’s an 8am opening that makes it doable, then do it. Nevertheless, welcome! ( and if you have any GF options all the better)

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