The Bachelor Farmer is opening for dinner tonight.
Without even one glammy, dripping-with-media-types opening party, one of the most anticipated restaurants in town is quietly open for the first time tonight. I, for one, can't wait to see what people make of the place.
Chef Paul Berglund has created a brief menu of eats that reflect (but are not shackled to) our local Nordic heritage with items such as grilled lamb sausage on lefse with pickled beets, toasts with rabbit liver pate and grain mustard, and yes, meatballs with lingonberries. What will be interesting to see is how the food will play to modern tastes while attempting to pull those heart strings of nostalgia. The kitchen team is committed to using fresh ingredients, organic and locally sourced when possible, and has even gone so far as to install a rooftop garden (which may or may not be featured in our September issue).
But I think quirky Scandinavian is about to have its moment. There has been a lot of thought put into the decor, which includes an entire dining room covered floor to ceiling in woolen afghans and a chintz covered deer head.
The downstairs Marvel Bar has a very cool speak-easy vibe with a separate back entrance and I think we can officially just call it The Pip Hanson Show. Do not be fooled by the puffy pink cloud wallpaper; it will be a serious drink destination.
The whole operation will be in "soft opening" mode for the next couple of weeks, so maybe pardon an uff-da here or there.