Ahh Farm. FARMbloomington opened in early 2008 under Daniel Orr. He was executive chef at La Grenouille in NYC, where he got 3 stars from the New York Times. So that makes him pretty awesome I guess. Farm focuses on local and seasonal ingredients in a with an emphasis on a "fusion of island cuisine and Midwest American cooking." I wish I could give Farm a great review, but I've had some very mixed experiences there. I think Farm could be a really fantastic restaurant but it needs more time to find it's groove.
Showing posts with label slow food. Show all posts
Showing posts with label slow food. Show all posts
9.29.2008
FarmBloomington
Ahh Farm. FARMbloomington opened in early 2008 under Daniel Orr. He was executive chef at La Grenouille in NYC, where he got 3 stars from the New York Times. So that makes him pretty awesome I guess. Farm focuses on local and seasonal ingredients in a with an emphasis on a "fusion of island cuisine and Midwest American cooking." I wish I could give Farm a great review, but I've had some very mixed experiences there. I think Farm could be a really fantastic restaurant but it needs more time to find it's groove.
6.25.2008
Restaurant Tallent
Reviewed by Christine and Aubrey
Aubrey, Mariann and I dined at Tallent a few weeks ago with our friend Stephanie. We were celebrating Mariann's awesome new internship and sending her off to Chicago. Restaurant Tallent, near the downtown square in Bloomington, is one of best places to eat in town. Part of the slow food movement, Tallent uses locally grown produce and locally raised meat whenever possible. Their seasonal menu is always full of creative and delicious combinations of ingredients. From that description you know it's going to be pretty pricey. The entrées range from $21 for the veggie, to $35 for local elk. Appetizers aren't cheap either, with only the soup under $10 (barely).
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