On the Twin Cities Bucket List: Sunday Brunch at the Bachelor Farmer
There are less than three weeks left before I leave for Hawaii (with a short stop in Portland), and aside from the harried thoughts of all the packing/cleaning that I have to do, I’m preoccupied with the places I want to visit and things I want to eat before I leave the Twin Cities.
The Bachelor Farmer has been hailed as one of the best, newest editions to the TC dining scene, and I am thoroughly embarrassed that I haven’t checked it out yet. Mostly because the chef behind the restaurant’s Nordic-inspired fare, Paul Berglund, is the husband of one of my colleagues in the Psychology Department! Last month, I learned from their mailing list that TBF added Sunday brunch and Sunday supper. The Sundays I have left here are are dwindling, so I hope that I’ll be able to make it. Here’s the info on Sunday brunch and Sunday Supper from the special announcement email sent last month:
We’re excited to introduce Sundays at The Bachelor Farmer! We’re now serving Sunday brunch and a new format for dinner that we’re calling Sunday Supper.
Our Sunday brunch features Nordic interpretations of brunch favorites along with smørrebrød (a classic Nordic style of open-face sandwich), drinks by Marvel Bar’s Pip Hanson, and the pictured cart, which will pass through the dining room offering housemade pastries as well as Champagnes and sparkling wines by the glass.
Our new Sunday Supper is a set three-course menu consisting of a starter, family-style entrée, and dessert. The menu will change each week and provides our chefs with the opportunity to focus the kitchen’s full energy and talent on a single ambitious dish, such as a whole roasted bird or slow-cooked meat.
Because this Sunday is Father’s Day, we’re going to stock the brunch cart with cans of Hamm’s beer and offer them with our compliments through supper. What better way to toast Dad than with a cold Hamm’s?!
We’re excited about Sundays at The Bachelor Farmer and can’t wait to share this new tradition with all of you. For hours and menus, please visit our website. Lastly, please note that we are no longer taking reservations for Sundays; both brunch and supper will be first-come, first-served.
We hope to see you soon.