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Ardor Breads & Provisions

@ardorbp

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a wood fired cafe & bakery by @ardorhospitality

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Ever wondered what Ardor means? To do something with ardor is to do it with enthusiasm and passion, which is our approach in everything we do. Each dish is crafted with intention, using fresh ingredients and cooking methods that inspire us. And every bite has a story—often times, it’s a multi-day process to create the dish in front of you. We’re committed to always serving you with ardor. by @ardorbp

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8 months ago

come check out our new fall coffee drinks, featuring @lacolombecoffee espresso & house made syrups.

available 8-8 wednesday-saturday, and 8-2 on sunday. by @ardorbp

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25 days ago

join us for dinner this week(end). a lot of seasonal favorites that won’t be around forever. link in bio to reserve, or walk in and grab a table.

hh (bar & pizza counter): 5-6:30
dining rooms: 5-8
bar: 5-9 by @ardorbp

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2 months ago

wood grilled salmon, updated for the late summer. we bring in whole salmons (some of you paying close attention might have seen us smoking the heads!) & dry the skin, to achieve that elusive crispiness when its grilled slowly over the coals.

while the focus is always perfectly grilled fish, Jimmy Nardello peppers are the real star here. grilled (our favorite way to eat them), jammed with lime & fermented fresno chili, and pickled.

tied together with a ‘beurre blanc’ of fermented tomato water.

enjoy with a glass (or bottle!) of our skin contact sparkling lambrusco.

you’re not gonna want to miss this one, and it won’t be around for long. by @ardorbp

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2 months ago

new ribeye set, built to share.

raised sustainably by @kilgus_farmstead. dry aged & hand cut in house. served with seasonal ‘mezze’ & wood oven flatbread.

current mezze is garlic scape romesco verde, whipped smoked labneh & a grilled dilly bean salad. by @ardorbp

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2 months ago

new pizza from @dominickdancey

lamb merguez. house crème fraîche. embered eggplant caponata. pine nut. finished with @309cultures fermented lemon honey.

and as always, on our sourdough with fresh stretched mozzarella, daily. by @ardorbp

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2 months ago

some fun new summer dishes @ardorbp
some available just during the day, some all day, and some just at the bar. that’s the beauty of ardor.

- whipped ricotta on sourdough with heirloom tomato, chicharron chili crisp & a sauce of fermented tomato water & nduja
- @janiesmill wheatberry risotto with a sauce of sungold tomato, parmesan & aged balsamic
- wood grilled dry aged steak burger with garlic scape romesco verde, whipped smoked yogurt & grilled shishito
- crushed burrata on sourdough with sweet corn ‘succotash’ & herbs
- an ode to central Illinois corn. @janiesmill polenta, corn stock, sweet corn pudding, grilled corn, fermented corn ‘chow chow’ & pecorino
- smoked @kilgusfarmstead double bone pork chop with @eckertfarms peach, grilled & pickled peppers & a jus of pig head & bourbon
- PEI mussels with griddled bread & a broth of yuzu kosho, lime & mint

absolute best time of the year to be a chef. come try before they’re gone! by @ardorbp

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2 months ago

There are restaurants that serve great food, and then there are restaurants that change the way a city experiences food.

@ardorbp is doing exactly that in Peoria.

Their team is raising the bar with chef-inspired menus that invite people to try something new and experience flavors they won’t find anywhere else in the area.

On the bar side, @billyfett88 brings that same level of craftsmanship to every cocktail. Featured here is the Twin Suns, a drink that’s as intentional as it is beautiful, balancing fresh ingredients with creative technique.

It was a privilege to capture the passion, precision, and artistry that goes into every plate and every pour. If you haven’t experienced Ardor yet, this is your sign. taken in Downtown Peoria, Illinois by @ardorbp

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3 months ago

the carrot.

over the years we’ve honored this humble vegetable in a variety of ways. and still do. from pastries to cocktails. to sandwiches, salads & desserts. it’s on our wall, on our menu and on our shirts. but why?

at Ardor, we are all about showcasing humble ingredients that are grown and cared for with integrity…and treated with respect the moment they come through our doors. how good can freshly milled wheat be when fermented with water & salt and baked properly. the perfect spring radish raw with house made boursin cheese. a quality chicken slowly roasted over fire. and, of course, a great carrot. because carrots are the vegetable that everyone is most familiar with, most often in the most mediocre form. but when they are great, there’s such a difference. if you’ve tasted Evan’s carrots @downriverfarm you know the difference I’m talking about. they’re the utility knife of vegetables. sweet and subtle enough to use in a variety of ways, from desserts to beef fat grilled sides for steak. I used to think: anyone can make wagyu beef taste good, but it takes technique to make a carrot taste good. I now realize that, with great carrots, and all great produce, they too are easy to make taste great.

come see what we’re doing with this season’s carrots.

-Chef Cody

1&2) current carrot danish
3) OG pork chop set with carrots & fish sauce vinaigrette
4) carrots grilled with their tops, glazed with mezcal & finished with carrot shichimi & carrot flowers
5)carrots with yogurt, @janiesmill wheat berry granola & kumquat
6) carrot by @cosette_isabella
7)fermenting carrots in @melissamonroe71 crock
8)first menu carrot cake dessert
9&10) ardor garden carrots (2024)
11) hearth charred carrots
12) current carrot baguette
13$14) chefs @ewkalmes and @codym.scogin enjoying carrots straight from the dirt @downriverfarm
15) dinner menu
16) carrot cocktail
17) old set of hearth smoked beef tenderloin, beef fat grilled carrots & carrot top chimichurri
18) first dinner menu of grilled & root beer glazed carrots with tamarind, leek soil & coconut milk
19) current dish of @downriverfarm carrots & carrot flowers
20) grilled carrots by @ardorbp

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3 months ago

some fun snacks on the menu, to either start your meal or enjoy with cocktails in the bar
- pickled & marinated farm vegetables with whipped lardo
- chicken fried hen of the woods mushrooms, dusted with a powder of green garlic, served with an aioli made from @downriverfarm spring onions
- @cahokiarice fritters with pecorino, lemon & harissa aioli
- fromage de tête ‘croquettes’ with marinated fennel & a plum mostarda
- whipped ricotta on sourdough with grilled snap pea & a charred lemon & chili vinaigrette by @ardorbp

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4 months ago

a current staff favorite.

our sourdough, ‘ezzo’ pepperoni, house stretched mozzarella, pickled jalapeño & fennel pollen, all tied together with a really special spruce tip honey from our friends @309cultures.

available for lunch & dinner for dine in or carry out. by @ardorbp

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4 months ago

Join us for dinner this weekend!

As the seasons begin to rapidly change, so do the dishes at Ardor, especially for dinner.

Now is the best time to experience dinner at Ardor, where, for a produce driven restaurant, we let the farmers, and the hearth, do the talking.

Book your reservation today! by @ardorbp

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4 months ago