“We are passionate about locally sourced food with global flavors. We create seasonally inspired dinner menus and daily specials that change with the availability of local ingredients and the bounty of both Southern Indiana and the world. We care deeply about the environment and from day one have used biodegradable straws, to-go containers, and to-go utensils. We also recycle all of our spent oil.”
“Lugar burger” using Buffalo Nickel Ranch bison with a chile-espresso rub, local cheeses and Mariah smokehouse bacon; wood-stone oven bacon and egg brunch pizza with Good Life Farms baby spinach, Rhodes Family eggs, Mariah peppered bacon, smoked gouda, and house red sauce; sweet potato vichyssoise topped with Capriole Farms goat cheese and home-grown chives.
At FARMbloomington, chef and owner Daniel Orr brings the influences of cuisines around the world to Bloomington, and at the same time, puts the town on the map as home to one of the best destination restaurants in the United States. Orr and his team grow much of the produce used at the restaurant using compost from the kitchen, and partner with local famers to provide the rest. Orr’s book, The Wellness Lifestyle, encompasses the restaurant’s values. Here, you’ll sample everything from house-made mini corn dogs to Valencian paella, getting tastes here and there from Orr’s experiences as a chef in the Caribbean and New York City. But most of all, you’ll enjoy the best of what Midwestern farm-to-table dining can be.
Farm-to-table restaurant by Chef Daniel Orr