Farmheads, the growing hospitality collective responsible for hyper-local, farm-fare concepts Farmhouse Chicago and Farmhouse Evanston, opened Farm Bar, a "little sister" concept in the heart of Chicago's Lakeview neighborhood.
The 2,000-square-foot venue, which most recently housed Wellington's Tavern, features a modern rustic design and Midwestern menu by Executive Chef Eric Mansavage and Chef De Cuisine Juan Arias, who works with sustainable farms in Illinois, Indiana, Michigan and Wisconsin as well as the restaurant's own Brown Dog Farm in Mineral Point, Wis., which encompasses more than 140 apple, pear and cherry trees as well as seasonal crops, black walnuts and 12 bee hives.
Seating approximately 15 people at the bar and 45 in the dining room, Farm Bar's space also pays homage to the Midwest through locally-sourced artwork, reclaimed Wisconsin wood and other fixtures. It also maintains certain antique facets of the existing bar that date back to the early 1930s. The original tin ceiling and hardwood floors remain highlights of the space, while bright, white-washed barn walls surround the long narrow bar were made using black walnut wood from Brown Dog farm.
A 24-tap beer system at the bar focuses on Midwestern craft brews as well as locally produced options from the group's line of ciders. The bar also features a 4-tap draft wine system with wines from the surrounding region.