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.
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.
Erin has led The Bachelor Farmer since its opening day. She draws upon her experience in restaurants around Minneapolis to lead a committed team across the restaurant, cafe, and Marvel Bar. She also directs the restaurant’s wine list, and in 2017, she was named Food & Wine’s Sommelier of the Year, the first ever in Minnesota.
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 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.
After beginning her career at The Bachelor Farmer, Samantha spent time in Seattle as manager of the James Beard Award-winning restaurant Lark before returning to lead our private dining program. Her experience collaborating with guests results in meaningful experiences and lasting memories in our spaces.
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.
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 »
It’s snowing and 10 degrees outside and there’s never been a better time to head to Minnesota. Read more »
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 »
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.