Like shaking the hand of your local farmer, grab the pitchfork door handles of Farmhouse and you’ll be almost as close to the source of your food. Much of the décor is salvaged and much of the menu is procured right from the Midwest. From Indiana chicken to Michigan wine, local is more than a buzzword here. Exposed brick, rough-hewn wood and filament bulbs make it the quintessential modern tavern. Highlights of the harvest headline each course. Whole-grain mustard dresses up a vibrant (and requisite) beet salad. Nueske's bacon is the star in a rustic BLT, accompanied by Klug Farms peaches tossed with balsamic dressing. Finally, cream cheese-frosted carrot bread pudding is fragrant from autumn spices, layered with a golden raisin purée and nutmeg crunch.
- MICHELIN guide inspectors
Michelin Travel Partner will process your email address in order to manage your subscription to the ViaMichelin newsletter. You may unsubscribe at any time by clicking the unsubscribe link included in the newsletter. Find out more about managing your data and your rights