At Social, our motivation in the kitchen is to use what our local farmers and land can provide us. This started very organically before Social opened when a group of farmers, chefs and restaurant owners sat together at Octane for an informal meet and greet. At that meeting the idea was realized that we could source most of what we would need for a 30+ seat restaurant and that our menu would change with the seasons.
While we also realized that sourcing locally in the Midwest could prove challenging, it pushed us to be creative and master the craft of canning, pickling and drying to take what we could from the growing times and share them with you in the winter. We of course aren't able to get everything locally, but when we can, we do.
The food is simple, fun and has a hint of childhood comfort and a steakhouse feel with chops and aged hand-cut steaks.
