Check out Farmhouse owner Ferdia Doherty on Enjoy Illinois to get a sneak peek into the world of Farmhouse Chicago and Farmhouse Evanston.
“People are drawn to Chicago’s Farmhouse Tavern for a variety of reasons. Some visit for the 28 craft beers on tap, their local wine on draft, delicious homemade sodas, or fresh from the farm ingredients. Others go for the rustic heartland ambiance in the midst of the bustling city, or to be reminded of a simpler time. Whatever the reason, people continue go back to Farmhouse time and time again to be greeted by the Irishman at the door.
Raised in a fishing village in Ireland, Ferdia Doherty didn’t set out to be a restaurateur. He fueled his creativity in the design and marketing industry, running his own agency in Chicago for seven years. That all changed when Ferdia met TJ Callahan, a veteran in the restaurant turnaround business and fellow Irishman. TJ hired Ferdia’s company to work on a project with Irish pubs, admittedly because of Ferdia’s Irish roots.”
Dunbrody Country House Ireland Meets Farmhouse Chicago
Irish Celebrity Chef Kevin Dundon of Dunbrody Country House Ireland and Chef Eric Mansavage collaborate on an Irish-themed dinner in pre-celebration for St. Patrick’s Day March 6 at 8 p.m.
Enjoy a three-course meal with pairings for $44. Reservations are required, so please call 312.280.4960 or email firstname.lastname@example.org to reserve your space.
We will be celebrating the launch of Kevin’s line of cookware in the U.S. and will have a signed, 5-book cookbook set. Cookware set (valued at $400), cutlery set (valued at $250), and multi-cooker (valued at $150) available for a giveaway. Visit KevinDundon.com to learn more about this fabulous chef.
Farmhouse is reviewed among a group of impressive places here in Chicago in a recent post on Sky Full of Bacon. We particularly enjoy the phrase “Doing God’s work.”
“After a Key Ingredient shoot downtown I popped into Farmhouse for a quick lunch, and again marveled at how much better food is downtown than when I was a cubicle jockey subsisting on Wall Street Deli and Oasis Cafe. Farmhouse is a beer and farm-to-table focused joint; on the beer side you have a bartender who’s eager to tell you about the local brews they pour and give you tastes. I didn’t actually want to drink a beer at lunch but he was happy to give me samples to taste which made lunch that much more convivial than water would.
On the food side— I’d call it Longman Lite, but that sounds like a dig and really it’s the opposite. It’s great that the food and atmosphere of a long afternoon’s slacker lunch in Logan Square has been adapted to the hour-lunch needs of office workers, slightly stripped down and lightened up yet without losing its fundamental pleasures. I had a shortrib sandwich, full of soothingly tender Slagel or Q7 short rib topped with housemade onion jam and blue cheese— a great combination, a little sweet yet with tang and funk. For a side, instead of fries I was able to have a cast-iron pan full of nicely charred brussels sprouts (apparently the official vegetable of winter 2012-3). I hear good things about the guys behind Farmhouse, who are apparently doing very well and plan to open a second in Evanston, another place with a woefully underserved captive audience. They’re doing God’s work.”