The Restaurant

The Bachelor Farmer is an exploration of Northern food, featuring local ingredients according to the rhythm of the season. Our winters are long, but from constraint is born creativity. Within a year on our menu, you’ll encounter pickled strawberries and grilled venison giving way to pasture-raised chicken and simply presented vegetables in their prime. Our whole animal butchery program, in-house forager, and emphasis on biodynamic winemakers are all signs of our work to make every meal we serve an expression of place, the end of a journey of many thoughtful and committed hands.

They also represent our awareness of the larger impact of The Bachelor Farmer. Our commitment to stewardship of the North means working with farmers who share our concerns and practice sustainable agriculture so our home can be experienced and enjoyed for generations to come. Our rooftop farm draws on similar methods to connect the work of our growers to our own staff. The Bachelor Farmer is run on 100% Minnesota wind energy. We continue to seek opportunities to reduce our carbon impact and support environmentally sound farming practices.

Our Team

Jonathan Gans
Jonathan Gans | Executive Chef

Chef Jonathan began his culinary career in Seattle, Washington, building his career at restaurants with strong producer relationships like Rover’s, Carmelita, and The Harvest Vine before moving to Minneapolis. He highlights both exceptional agricultural traditions and the bounty from wild places in the North.

Emily Marks
Emily Marks | Pastry Chef

A background in fine art informs Emily’s work, creating desserts in the restaurant and pastries in the cafe that inspire nostalgia and delight. She features local producers as often as possible, from the locally milled flour in her croissants to the preserved peaches that top her cheesecakes. The result? Refined expressions of season and flavor.

Jon Palmer
Jon Palmer | General Manager

Jon leads our dining room with almost two decades of experience in restaurants, having only ever desired to work in hospitality. He is responsible for our bar program, including our exceptional brandy list. He brings an incredible attention to detail to guests’ experiences—and to any brandy-based pun you didn’t know you needed.

Dana Sobania | Private Dining & Events Manager
Dana Sobania | Private Dining & Events Manager

A background in planning beautiful celebrations at Orchestra Hall and La Belle Vie—plus her time on stage at The Guthrie—makes Dana a natural fit for our events program. She collaborates with guests to create lasting memories in our spaces.

Kevin Burk
Kevin Burk | Cafe Manager

Kevin came to coffee after graduating from the Cleveland Institute of Music in Percussion. He applies the same rigor to pouring macchiatos as he did to timpani. Kevin strives to create a welcoming space for our neighborhood that extends The Bachelor Farmer’s hospitality into the daytime hours.


Minneapolis, One of the Best Wine Scenes in America

The Bachelor Farmer’s wine program highlights small, independent producers from cooler-climate regions, particularly Germany and Austria, at a range of prices. Read more »

Where to Eat, Drink, Shop, and Stay in Minneapolis and St. Paul

It’s snowing and 10 degrees outside and there’s never been a better time to head to Minnesota. Read more »

A Culinary Crawl Through Minneapolis: The Best Restaurants in the Twin Cities

Even though it opened in 2011, this all-day cafe and restaurant owned by brothers Eric and Andrew Dayton remains one of Minneapolis’s most popular dining destinations. Read more »

Semifinalist, Outstanding Wine Program
Winner, Best Chef: Midwest
Nominee, Best Chef: Midwest
2014, 2015
Semifinalist, Best New Restaurant
Marvel Bar Semifinalist, Outstanding Bar Program
2013, 2014, 2017
Sommelier of the Year
The Hot 10: America’s Best New Restaurants
Restaurant of the Year
Best New Restaurant
Best Coffee Shop
Best Cafe

Family & Partners

Marvel Bar is located just beneath The Bachelor Farmer, with a separate entrance marked by twinkling lights at the rear of our building. As a three-time James Beard Semifinalist for Outstanding Bar Program in America, they serve classic and original cocktails that draw on an extensive spirits library, seven nights a week.

Askov Finlayson makes climate positive outdoor clothing designed for year-round exploration. They’ve committed to Give 110% of the carbon footprint of their business each year to support leading-edge climate solutions.