2nd farm supper menu is out!

Our Winter Supper
December 10th, 9pm

Gougères of pork pâté and housemade pickles, beef heart lollipops w/ chimichurri,
pork sausage reubens with fB sauce

Pickled beef tongue, brussel sprouts & our bacon

Apple cider-braised hog shoulder, roasted pumpkin, persimmon apple chutney

Whole bird: leg, wing, thigh, breast, liver, & heart, Grandma’s chicken gravy,
apple butter & biscuits

Grassfed strip loin, cracked black pepper & onion mignonette, oxtail stuffed peppers

And dessert too....we just haven't decided yet...

37$ per person
Menu is subject to change a bit, as always....seats are limited so call today to reserve 404.378.5077

announcing...our 2nd farm supper dec 10th

we're taking the burger out of farm burger: our wintertime seasonal supper is upon us! if you missed the first one, here's your chance to join us for our next special shindig. on december 10th at 9pm we will serve a four course prix fixe supper with nary a burger in site. the menu will feature our faithful farmers of course, and we will be announcing details shortly. we will stop serving burgers at 8pm that night, and reservations are required and limited so call us pronto at 404.378.5077 to fix your spot. our 1st supper sold out in 3 days so don't dilly dally.

4 courses, $37 dollars. quite the bargain. and if you don't make this one, don't worry, we will host a farm supper to celebrate every season. best way to keep up is to subscribe to this blog, and our facebook & twitter pages.

want it? get it...call in your fB TO-GO fix!

MONDAY 15 NOVEMBER
CALL IN TO-GO BEGINS!

404.378.5077

yes, that's right, we've resolved to answer the phone. starting tomorrow you will be able to call in and place your to-go order. orders can be picked up at the bar, on the right side { opposite corner from the line } so just cruise straight there through the dining room. check the website for the menu here.

New Buns. New Beer. Gluten-Free Just Got a Little Easier : )

We have some simple but yet fantastic changes to the menu so we will keep this post short and sweet:

#1

You can now build your very own gluten-free burger atop one of our new gluten-free buns provided to us by the phenomenal local bakery “Pure Knead”! 

Give them a look online @ http://www.pureknead.com

#2

A great burger deserves a cold beer, so we have added Bard’s Beer to our menu and guess what? It is also gluten-free! The creator’s being “diagnosed celiacs” themselves go to great lengths to ensure Bard’s is brewed from 100% malted gluten-free sorghum. Going so far as to taste every batch they brew shows a great dedication to quality as well as beer drinking.

They have great info on how they select their farmers and prevent cross contamination with other grains online @ http://www.bardsbeer.com

Thank you so much for those of you that continued to advocate for these additions to the menu. We now have an opportunity to work with a great local partner and offer gluten-free beer… which makes lot’s of people really happy.

 See You Soon.

 FB

Farm-to-Media

Farm Burger has had quite a run of public accolades...last week we were honored to be named "Best Farm-to-table Restaurant" by the readers of Creative Loafing in the publication's "Best of 2010" issue. At first glance I was taken aback by the honor -- why not best burger? I thought.  But then it struck me that the people, the readers, our  customers, they GET IT!  They understand that we are not only their neighborhood burger joint but just as notably a farm-based restaurant. A readers choice award is always so much more rewarding than any critical recognition, so much gratitude to all our customers, fans, burger lovers (or fried okra, quinoa burger and market salad lovers) for all your votes. 

And this week CNN airs a piece that highlights our alternative approach, what we have dubbed "farm-AND-table", and covers the basics of our relationship with our own animals, our own crops, on our farms outside of Athens. The story illustrates a message that Jason and I have always believed in: that farm-to-table is not just about fine dining, but is more like a simple lifestyle, easily integrated into our everyday lives, expressed through all sorts of ways and means and places, like our little farm burger. 

So thank you again for "getting your grass on" and contributing to such notable recognition through your patronage.

{ george: owner & operator }