It may be algid outside, but a new “pop-up” restaurant on Terre Haute’s east ancillary hopes to balmy aftertaste buds until bounce arrives.
The Farm House restaurant at The Sycamore Farm will accommodate three accurate 1860’s dining rooms, with a small, yet ever-changing menu.
Opening Jan. 4 and actual accessible until the end of March, the new anniversary short-season restaurant will bench up to 54 bodies — with 16 to 18 bodies in anniversary of the three farmhouse rooms. The “pop-up” abstraction is an abstraction of certified controlling chef Kris Kraut.
“We accept pulled the wallpaper and corrective the apartment in farmhouse aloof colors and accept pictures of the red barn afore it was rehabbed,” Kraut said. “It has new ablaze accessories and new tables, which my father-in-law fabricated from splated maple. The [dining] tables are admirable and it makes the dining accept a accustomed feel.”
While not country, the restaurant will accommodate “elegant dining” as able-bodied as a Sunday brunch.
Entree examples accommodate broiled assemble craven meatball with abatement vegetable orzo, or beef abbreviate rib meatloaf with yukon potato brew with buttery brussels and spiced maple ketchup. Brunch examples accommodate Belgian cossack with beginning berries or autumn craven cobb bloom or buttermilk biscuits with bacon sausage gravy, pepper, onions and herbs, anniversary with can be commutual with a archetypal Mimosa or angel cider.
The Farm House restaurant will become the third ancestors business on the east ancillary acreage at 5001 Poplar St., which currently houses The Red Barn at Sycamore Farm and the Butler’s Abdomen Aliment Co.
“My in-laws, Curt and Maryln Oehler, bought Sycamore Farm about 11 years ago and we adapted the capital attic of the farmhouse to a restaurant,” Kraut said. “We ran that for about three years, but again I took a job at Indiana State University,” Kraut said.
Submitted photoPlease be seated: The Farm House restaurant is housed on the capital attic of an 1860’s era home at Sycamore Farm, amid on Terre Haute’s eastside. The new pop-up restaurant will serve dining and a Sunday brunch from Jaunary through March.
However, Kraut approved to aggrandize his chef talents and becoming a Certified Controlling Chef amount at the American Culinary Federation in 2014 and opened the Butler’s Abdomen in the bounce of 2015. The abdomen focuses on accouterment for the Red Barn as able-bodied as accouterment account able aliment that can be purchased for take-out.
Kraut, and wife Gretchen, administer both the abdomen and barn businesses and will administer the new pop-up restaurant.
“The aboriginal allotment of the year is apathetic for caters,” Kraut said. “I absolutely affliction about the bodies who assignment for us, and we accept about 25 employees. This will acquiesce the agents to cast and alpha cat-and-mouse tables. The kitchen guys will get a new acquaintance to action as a accustomed restaurant, as the affable will not be the aforementioned as in accouterment area you accept a lot of advance alertness time,” Kraut said.
The Farm House restaurant will affection bounded ability beer, account and house-made wine cocktails, as able-bodied as melancholia roasts of coffee from Rex Coffee for brunch, Kraut said.
Dining will be accessible from 5 p.m. to 9 p.m. Thursdays through Saturdays. A brunch will additionally be offered on Sundays from 10 a.m. to 2 p.m. Call 812-567-6565 for appropriate banquet reservations.
For added information, go to www.thebutlerspantryfoodco.com/farmhouse.
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