The Farmhouse serves farm-to-table, tip-to-tail seasonal food by working with local farmers from Kansas and Missouri so its menu is always changing to reflect the season’s bounty.
The Farmhouse hates to waste food; embracing the “tip-to-tail” ideology enables them to work with local farmers to grow the animals they need and to harvest those animals as they’re needed. The Farmhouse respects each animal raised for its kitchen by using as much of each animal as it creatively can.
The restaurant does its our own butchering and does cuts not commonly used in modern cooking. The Farmhouse makes its own bacon, lardons, broths, stews, ketchup, pickling in house and its bar follows suite by making its own syrups, shrubs, tinctures, etc… With this philosophy it is are able to reduce its carbon footprint, and make sure that customers get the freshest ingredients possible.
The restaurant opened in 2009.
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