Hot from the Oven: From farm to tavern, locally-sourced Farmhouse creates Midwestern feel


William Clark/Daily Senior Staffer

The bar at Farmhouse. The restaurant opened in July of 2013.

William Clark, Audio Editor

This photo essay is a part of the Hot from the Oven series, a profile on local Evanston eateries to get a glimpse behind-the-scenes of their staff, clientele and history.

Farmhouse opened in July of 2013, and is located at 703 Church St. in Evanston. The restaurant is “farm to tavern” — all burgers, condiments and sodas are made from scratch, and the kitchen sources ingredients from local Midwestern farms.

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