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You can see this urban farmhouse tavern's pledge to keep it local written all over the menu -- from the mussels in Half Acre Gossamer with red peppers, corn, scallions and garlic toast to the Wisconsin cheese curds with alder-smoked ketchup, the local, seasonal ingredients shine through. And that's not even mentioning the 24 craft brews on the massive beer list, which designates anything from outside Illinois, Wisconsin, Indiana and Michigan as "imports" and includes offerings from Half Acre, Goose Island, Two Brothers, Three Floyds and countless others. (As is usually the case with these seasonally-focused spots, both the food and craft beer menus are subject to change depending on availability and ingredients.) The rustic-chic decor includes locally-salvaged materials like a stained glass and copper ceiling tiles and a bevador holding more than 500 bottles.