Foodies should appreciate the creative cuisine at the Bachelor Farmer, a colorful farmhouse-style restaurant in Minneapolis’ North Loop. In 2011, Eric and Andrew Dayton (sons of Minnesota’s governor) opened the restaurant in a renovated warehouse. Exposed barn beams, kitschy wallpaper and sleek wood furniture give the space a sophisticated yet down-home feel, and a rooftop garden produces veggies that might just show up on your plate.
Friendly servers in vintage-style aprons expertly describe the seasonal menu and capably recommend wine pairings. And most visitors do need a little advice on what to order from a bill of fare featuring such an array of imaginative appetizers, entrees and sides. Instead of a breadbasket, meals begin with a plate of crunchy radishes to dip in creamy butter and salt. Crispy toasts (from $8) with cheeses, beef tartare, duck liver pate and other toppings are a popular starter choice. The entrees (from $16) are equally intriguing. A duck leg and breast with sausage-and-prune-stuffed cabbage ($26) had an interesting flavor combination, but the cabbage upstaged the mostly tender duck. Grilled leg of elk with braised kale ($29) had a mild flavor; the meat was part tender, part gamey.
Light, fresh desserts delighted. A chilled rosehip soup ($6) comes topped with perfectly toasted angel food cake, and creme fraiche and caramel sauce pair nicely with the pear tarte tatin—a roasted half pear on a pastry shell ($6). Can’t decide on a bottle of wine? Order a half bottle or a glass from open bottles on a chalkboard list. Or head downstairs to the speakeasylike Marvel Bar for unique cocktails made with egg whites.
Diners looking for something a little different, and who don’t mind the price splurge, will enjoy a night out at this folksy yet cool dining spot.