If you ask your server at Farmhouse Chicago about the origins of your meal, the answer will be simple: the majority of the ingredients come from Illinois, Indiana, Wisconsin, or Michigan. Many of them may even hail from Brown Dog Farm, the owners' fruit, veggie, and honey farm in Wisconsin or the eatery's own rooftop garden. So it should be obvious why Chicago foodies love this locally sourced fare, especially when it comes time for brunch.
Nab a table on Saturday or Sunday morning to savor the brunch eats. Start with beer-battered Wisconsin cheese curds served with house-made ketchup and spicy sauce or the cinnamon-pecan monkey bread drizzled with Brown Dog Farm Caramel. Then dig into an open-faced breakfast sandwich, a slab of French toast topped with shaved Smoking Goose Ham, Catalpa Grove Bacon, a sunny-side-up egg, raspberry jam, and gooey gruyere. You can also try the lighter grains breakfast bowl, spiced with curry seasonings and topped with spring veggies, stewed breakfast tomatoes, poached eggs, and feta and herb salad.