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After five years and some big-time accolades for chef-owner Kevin Willmann — a multiple-time semifinalist for the James Beard Awards’ Best Chef: Midwest honor and a Food & Wine Best New Chef — Farmhaus has found a successful balance between the familiar and the new. Such signature dishes as the sweet-potato nachos, the bacon-wrapped meatloaf and Breakfast (pork belly, maple sausage, corn blini, an egg poached in clarified butter) sit alongside more recent, equally flavorful creations such as Vietnamese-style chicken wings and the David Chang-esque steamed buns with porchetta. My most recent dinner there featured a lovely butternut-squash soup with a jalapeño doughnut and black-walnut brittle, and an ambitious, artful dish of pan-roasted red grouper with Parisienne gnocchi, tatsoi, a bourbon-soy blend and a purple sweet potato and miso cream. Farmhaus has also continued its Blue Plate Lunch program, a unique opportunity to enjoy a casual lunch prepared to the restaurant’s usual upscale standards.

From the owners

Farmhaus supports local farms and responsible agriculture. The daily changing menus reflect our regions and seasonality, and the dishes are a refined take on Midwestern and Southern styles. Chef Kevin Willmann's kitchen creates delicious, thoughtful and beautiful dishes and tasting menus in a comfortable neighborhood setting. Farmhaus offers lunch Monday through Thursday and dinner Tuesday through Saturday. Reservations are highly recommended for dinner.