Borough, since opening in January 2013 in Minneapolis’ North Loop neighborhood, has been consistently recognized for outstanding food, drink and design. Local and national press have heralded the food as innovative and exciting, earning Borough a spot on Bon Appetit’s Top 50 Best New Restaurants in America for 2013.
Our dining room and bar offer a warm, comfortable and welcoming atmosphere, complemented by a large outdoor patio. Our menu, created by our talented team of chefs is ever-changing using seasonal ingredients. Our staff prides itself on friendly and professional service and groups large or small are easily accommodated.
Borough offers valet parking 7 days a week starting at 5pm.
At 28, Drew Yancey is already an experienced chef with 14 years of practical experience. At Borough, he appreciates being able to lead a collaborative kitchen team that is dedicated to creating food that tastes and looks great using classic and modern techniques.
Yancey started his career at Quizno’s and took every opportunity to learn and experience every aspect of a working kitchen. He also cooked and delivered pizzas and before graduating from High School, was appointed kitchen manager for a large sports bar in White Bear Lake. With all of his practical experience, it is not surprising, after enrolling at Le Cordon Bleu in the Culinary Program, he graduated with honors.
After graduation he worked at the original Roy’s in Honolulu, Hawaii and began to develop his palate through travel and through working under other talented chefs. He worked with Vincent Francoaul at Vincent where he met Rolle and was trained to replace him as Sous Chef when Rolle was promoted. He worked with Jack Riebel at the Dakota Jazz Club and spent over a two and a half with Isaac Becker at 112 Eatery and was Sous Chef for the Burch opening.
In his spare time, Yancey enjoys getting out to dine at local restaurants to support other chefs and continue to develop his palate.
Chef / Owner
A childhood spent on a working dairy farm in Wisconsin gave Nick O’Leary an appreciation for simple, well-prepared food using seasonal ingredients. Although he learned to cook with his mom on the farm, his path to becoming a chef began after he worked as a server in a fine-dining restaurant in Milwaukee while studying computer programming.
Developing a passion for the restaurant industry, Nick changed course and went to culinary school. As a student he worked at Palomino, then spent three years at Cesare’s in Stillwater, which afforded him the opportunity to travel to France and California’s wine country. As his career continued, he worked at Saffron as the sous chef to Chef Sameh Wadi, which included an appearance on “Iron Chef”. From Saffron he went to Hotel Minneapolis and then landed at Travail shortly after it opened.
Chef / Owner
Tyler Shipton began cooking early in life with his grandmother. She had a football field-sized garden that provided fresh produce for cooking, canning, and pickling. Tyler grew up on a hobby farm in southeastern Minnesota and worked on a dairy farm. Despite the experience on the farm and in the kitchen, Tyler initially pursued an Associate of Arts degree in Art. He quickly realized that life in a cubicle was not for him, so he went to culinary school and also earned a Bachelor of Arts in Management.
As a young cook, eager to learn, Tyler had stints at Obento Ya, the After Midnight Group and then landed at Porter & Frye under Stephen Brown. He later worked at Bar La Grassa and Travail.
A veteran barkeeper of over 20 years, Jesse has been behind some of Minneapolis’ most influential and innovative cocktail bars from Town Talk Diner, Marvel Bar and most recently Eat Street Social. Along with industry brethren Johnny Michaels, Pip Hanson and Nick Kosevich created and founded North Star Bartenders’ Guild in which he is President. Recently named 2012 City Pages Best Bartender of the Twin Cities, he represented Minneapolis nationally in the 2012 GQ/Bombay Sapphire Most Imaginative Bartender Challenge. He also was a contributor for the published book North Star Cocktails by Johnny Michaels.
No accolades are as important to Jesse then being husband to his best friend, Emma and “daddy” to his 2 daughters (Lucy and Stella), where his favorite and most important title remains as “daddy”.
Joining the collaborative team of chefs at Borough as Pastry Chef is a great fit for Karyn Tomlinson. She enjoys being a part of a team of talented and creative people who appreciate great cuisine, hospitality and encourage each other to do better.
Tomlinson’s education began at home, where her parents entertained a wide variety of people from all over the world. At an early age she saw the power of how food and hospitality can bring people together and was often found in the kitchen, cooking for friends. After gaining a degree in History, Business and the Arts and working for a non-profit, she thoughtfully decided to pursue a career in hospitality and studied at Le Cordon Bleu in Paris, France. Although initially interested in cuisine, while in Paris, she tasted and developed a great appreciation for pastries.
Upon returning to Minneapolis she gained hands on experience in all aspects of running a restaurant at Meritage in St Paul. She also worked in a test kitchen where she learned flavor profiles and the importance of consistency in recipes and their execution. At the same time she started her own catering business providing dinners and desserts for receptions.
As Pastry Chef at Borough, she is excited to be creating delicious and beautiful desserts.