Photo courtesy of Eric Dayton
Brunch lovers: panic! Sandwich lovers: rejoice! Changes are coming to The Bachelor Farmer, and right away.
First the bad news: Brunch, a legendary local meal at The Bachelor Farmer, with a piled-high pastry cart and pancakes of significance, ends when November does—that’s only four more brunches to get your fix, folks. If you feel dizzy now and need to sit down, take a minute. I understand.
Why, why, why? Because The Bachelor Farmer is about to open its café, in the former Askov Finlayson spot next door. (Remember, Askov moved a door west when they bought the building next door, so the two establishments are now connected by a lovely alley patio.) The cafe will not have a separate identity (“I don’t want to run another Facebook page and Twitter account,” Eric Dayton has said.)
Since this new café, serving mainly coffee, pastry, and sandwiches, will be open seven days a week, including Sundays, Dayton and Berglund told me they didn’t want to compete with themselves on Sundays. I know, I know, I can’t make sense of it either. All I can tell you is that we’re getting a lot of opportunities these days to appreciate the shortness of restaurant lives—get out there and enjoy the restaurants you love, folks, for tomorrow is not guaranteed.
On a lighter note, there is plenty of good news, too: Sandwich lovers, lend me your ears. The Bachelor Farmer café will have coffee in the morning and has redoubled the commitment to house-made pastry—they bought a laminate dough sheeter, for instance, which will allow them to make their own croissants from scratch. Chef Paul Berglund told me they’ll be experimenting with savory croissants right away—what is there beyond ham and cheese? Stay tuned! The café will serve smorrebröd open-faced sandwiches, which should be familiar to anyone who’s a fan of the famous toasts at the bar—think smoked fish, fresh cheese, and in season vegetables, and the like. There will also be a new line of panini, made with things like house-smoked pastrami (both beef and pork) and house pickles. Berglund says the kitchen is also currently undertaking experiments in the realm of grilled cheese—is a fresh cheese grilled cheese in our future?
Because the kitchen will be less encumbered with brunch on Sundays, they’ll now be able to offer the full dinner menu, instead of only offering the prix fixe Sunday suppers—though fear not, the Sunday suppers will stay.
Chef Paul Berglund
More good news about the café: The spot is gorgeous, with custom tile done by local Mercury Mosaic. Coffee will be from Dogwood, and Dayton assured me that even though the coffee will be done by the all-star bartending crew at Marvel Bar they won’t be $9 concoctions of tinctures and bitters, they’ll be offering straight up coffee, made to exacting standards.
Are you ready, Minnesota? Look for The Bachelor Farmer's café to open the second week in January. If you want a spot at one of the last brunches—which will be, as ever, no-reservation—plan on camping out outside starting at 8 a.m. This is going to be a growing opportunity for us all, as they say.
The Bachelor Farmer, 50 2nd Ave. N., Mpls., 612-206-3920, thebachelorfarmer.com