Farow

Farow is based on the philosophy of community. We source 90% of our ingredients from within 10 miles of our restaurant. What we can’t source nearby, we purchase from high quality artisans. Our menu is composed of 10-12 small plates that change weekly (sometimes more) depending on what we can source from our farmers that week. We recently received the Slow Foods Snail of Approval Award for our sourcing practices, environmental impact, community involvement and providing a positive work environment for our employees. Established in 2021. Farow was created by husband and wife duo Patrick and Lisa Balcom. The mission of the restaurant is to work closely with local farmers and ranchers to create food with the utmost care made from the highest quality local and seasonal ingredients. Everything is made from scratch, we will never have a tomato in January or cherries in November (unless we preserved it from the summer). The menu rotates almost weekly, based off what is grown or raised within 10 miles of the restaurant and is a compilation of 10-12 composed small plates designed to share or to allow guests to have the opportunity to try more dishes when they dine with us.