Kolrobi
Cow
Chicken 812.323.0002

News

Make New Years Reservations Online Now.

NEW! Book online or call us at 812.323.0002 to make your reservation! We have 3 Great Ways to celebrate the New Year at FARMbloomington. Join us for 1 of 3 seatings 6:00 pm: 4 Courses for $45 7:30 pm: 5 Courses for $55 10:00 pm: Gala Seating of 7 Courses for $80 Read below for …

read more

THANKSGIVING 2016 RESERVATION!

Come and join our Farmily at FARMBloomington this Thanksgiving & Enjoy our special delicious feast surrounded by loved ones, family, and friends! ~{ Chose between 3 openings }~ 12 pm Reserve Your Spot Today! ————————————————————————- 2 pm Reserve Your Spot Today! ————————————————————————- 4 pm Reserve Your Spot Today!

read more

MAKE YOUR GRADUATION RESERVATION HERE

This year we will be taking graduation reservations online through our in-house reservation system. They are not available through Open Table. You will select your menu items and pay for dinner at the completion of your registration. Select Read More below. We have included the menu and our ticketing policy for review. Once you have …

read more

Congratulations Chef Orr!

Chef Daniel Orr was a Semi-Finalist for the prestigious James Beard Award Great Lakes Region in 2015

read more

Best Burger in Indiana!

‘Lugar Burger’ named best in state by Food Network Magazine Chef Daniel Orr earned this distinction in 2009 for his bison burger. Senator Richard Lugar has served this espresso chili-rubbed burger on Capitol Hill to show off Indiana’s lean, grass-fed buffalo meat. Made with meat from a local ranch, the burger is served on an …

read more

Mellow Maple Lemon and Spice Tree Nectar

FARMbloomington and Burton’s Maplewood Farm have teamed up to create our signature “Mellow Maple Lemon and Spice Tree Nectar” Mellow Maple Lemon and Spice Tree Nectar is our signature Hoosier Maple syrup. A partnership product from FARMbloomington and Burton Maple-camp. The syrup represents our passion for global flavors and local ingredients by incorporating fresh lemon …

read more