Brunch Bites: Farm Bar and The Dawson
From the folks who brought you Farmhouse comes Farm Bar, a cozy sister spot in Lakeview featuring locally sourced Midwestern fare sourced from Illinois, Indiana, Michigan, and Wisconsin. The food is the handiwork of executive chef Eric Mansavage, who has expanded the menus at Farm Bar to include weekend brunch. Beyond your standard brunch bill of fare, Mansavage's entries are crafty, unique, and wholly Midwestern. Examples include beer onion upside-down cornbread with red-eye roasted mushroom gravy and poached farm egg; country rye farm toast with sour cherry-cider jam, shaved dark chocolate, and maple salted sweet cream; root vegetable hash; spicy goat sausage poutine with white cheddar gravy; and pickled autumn squash salad. To drink, brunch cocktails feature a Bloody Mary made with Detroit's very own McClure's Pickle and salami from Dodge City, Indiana. There's also a couple kinds of mimosas. Brunch is served at Farm Bar every Saturday and Sunday from 10:00 a.m. until 4:00 p.m.
In West Town, The Dawson derives inspiration from some nostalgic flavors for its latest brunch menu update. Savory dishes courtesy of chef Shaun King include corn flake-crusted French toast with marinated fruit, lemon curd, and Chantilly; pork mac & cheese with bacon, sausage, smoked pork shoulder, and fried egg; devil's mess baked casserole made with Brie, broccoli, roasted mushrooms, dill crema, and miche; and vegetable hash with fried egg, Swiss chard, tofu, scallion cornbread, and mushroom gravy. As for sweets, pastry chef Ashley Torto has cinnamon buns with Templeton Rye schmear and spiced pumpkin coffee cake with bourbon-caramel drizzle. Brunch is available from 10:00 a.m. until 3:00 p.m. on Saturdays and Sundays.
- Matt Kirouac