Our Story
Chef Daniel Orr and the FARMteam strive to create crowd pleasing recipes for every budget and taste using local foods with global flavors. The menu changes with the seasons and there are always daily specials. The chefs will also create a special tasting menu for any special celebration or event.
Have breakfast in the Market Café where you can enjoy house-blend coffees, daily changing omelets or our World Famous 4th Generation Buttermilk Biscuits and Apple Butter. Not a morning person? That’s ok, FARM serves lunch from 10:30am to 3pm Tuesday through Friday. Be sure to save room for our weekend brunch served Saturday and Sunday from 19am to 3pm.
Dinner service starts at 5pm Tuesday through Sunday and is kept exciting with our Small Plates Menu that changes every day!! We have it all, from our award winning Lugar Burger made with lean local bison, to our rich and savory Roasted French Cut Chicken. Our pizzas are hand-rolled and are served hot from our in-house wood stone oven.
At FARMbar we pride ourselves on using fresh local ingredients to create exciting fresh cocktails. Do you enjoy discovering local beers and spirits? We’ve got them! Extensive wine list? We’ve got that too!
Finish off your night in the Root Cellar Lounge, the best kept secret in Bloomington! Listen to the very best DJs putting their hearts on the dance floor. Bring on your best karaoke, bust a move, or have a quiet drink with your friends or colleagues.
Whatever you’re into, FARMbloomington has you covered.
Being sustainable has been the concept since day one!
FARM was founded in 2008 in the Oddfellows building. The Oddfellows were a social group similar to the Freemasons.
Saving the Oddfellows space and reusing as much of the old artifacts in the design sustains the history of downtown Bloomington.
We use corn based and sugar based biodegradable and compostable to-go containers, cups, utensils and paper goods.
Our “FARMproducts” available in the market are made by friends in Columbus, Indiana from Chef Daniel’s recipes. Try our Hard Working Mustard, Hot Sauces, and Tailgate Catsup.
The kitchen sources as much of the seasonal produce or products as possible from local neighborhood and Indiana based farmers.
Many of the recipes call for local honey, sorghum, jams, jellies and other local products.
The chefs grow many of the herbs used in the summer months. They forage for wild herbs, greens, cattail pollen, mushrooms and other wild things during the warmer months. Many of these are made into vinegars, sauces, chutneys, coulis and purees to be used all year long.
FARMbloomington recycles glass, tin, plastic, cardboard and paper.
FARMbloomington supports the local arts and music scenes.
Listen to Chef Daniel’s Radio Program on Green Eating and living on EARTH Eats, WFIU, or on the web.
Look for FARMfood – Green Living with Chef Daniel Orr for more information.