“Would you like to try my glass of tequila?” asked a drinking buddy. Another offered a glass of vodka with a couple of berries at the bottom. The martini glass full of tequila was in theory a “Green Teani” and the vodka with berries had another too-cute name I can’t remember which alluded to the ice-wine that was lost somewhere in it. My drink, “After the Frost,” made with vodka and persimmon puree, was actually rather delicious. Clever and cutesy martinis are bad enough, but are really intolerable if not properly made.
As a concept I like FARM. It has a kitschy, tongue-in-cheek farm theme, and a devotion to high-quality, seasonal, local products. The bar is well-stocked with craft beers and even some local wines (yes, there’s some Indiana wine out there worth drinking). The Root Cellar downstairs offers a truly impressive collection of bourbons.
Overall, I get the feeling that they’re a little too impressed with how hip they are over at FARM (there’s a “We’re bringing culture to the Midwest, and we’re not sure you’re worth it” vibe from some of the staff). Every little detail at FARM is themed and branded: farm implements on the wall, a fruitcart brimming with FARM preserves to take home, glasses with pictures of cows and pigs, white picket furniture, and so on and so on. It’d be annoying if it wasn’t so charmingly earnest. It’s not unusual to see chef/owner Daniel Orr pass through saying hello to guests as he goes, clearly enjoying what he’s created.
FARMbar | Bloomington, IN
“Would you like to try my glass of tequila?” asked a drinking buddy. Another offered a glass of vodka with a couple of berries at the bottom. The martini glass full of tequila was in theory a “Green Teani” and the vodka with berries had another too-cute name I can’t remember which alluded to the ice-wine that was lost somewhere in it. My drink, “After the Frost,” made with vodka and persimmon puree, was actually rather delicious. Clever and cutesy martinis are bad enough, but are really intolerable if not properly made.
As a concept I like FARM. It has a kitschy, tongue-in-cheek farm theme, and a devotion to high-quality, seasonal, local products. The bar is well-stocked with craft beers and even some local wines (yes, there’s some Indiana wine out there worth drinking). The Root Cellar downstairs offers a truly impressive collection of bourbons.
Overall, I get the feeling that they’re a little too impressed with how hip they are over at FARM (there’s a “We’re bringing culture to the Midwest, and we’re not sure you’re worth it” vibe from some of the staff). Every little detail at FARM is themed and branded: farm implements on the wall, a fruitcart brimming with FARM preserves to take home, glasses with pictures of cows and pigs, white picket furniture, and so on and so on. It’d be annoying if it wasn’t so charmingly earnest. It’s not unusual to see chef/owner Daniel Orr pass through saying hello to guests as he goes, clearly enjoying what he’s created.