May 11, 2018
This self-styled ‘Midwest craft tavern’ has great farm-to-table credentials, sourcing produce locally and making all their condiments in house. Farmhouse stocks a huge range of Midwestern craft beers, including 28 on tap, and they were also one of the first places to offer Michigan wines on draught. On top of this they do a nice line in cocktails, the bar stocking a good number of regional and boutique spirits. Seasonal ingredients are very much a feature and the farm-focussed ethos of the place makes itself felt behind the bar. Food-wise, we’re talking high quality ingredients, locally sourced, like grass-fed Illinois steak, river trout, biscuits and gravy, mussels in lager broth and braised pork shoulder. Their beer battered cheese curds with house-made smoked catsup pairs perfectly with a beer. Seriously, on a warm day we can think of few things better than a bowl of these at your elbow and an ice-cool golden glass in front of you. The brick-walled space is light and bright and the place has a nice buzz about it, particularly at weekends. It’s growing in popularity as a brunch spot too the stuffed farmhouse toast with cinnamon raisin bread, maple syrup and whipped local ricotta might just have something to do with that and, rest assured, these guys know how to make a mean Bloody Mary.
Photo credit: http://www.FarmhouseChicago.com