Farmhaus makes 3257 Ivanhoe its home (near Jamieson and Interstate 44) in the Lindenwood Park neighborhood.
1 of 20
Blackened Mahi with spoonbread, Best Stop Andouille, pickled shrimp and hot sauce butter emulsion. Truly divine.
2 of 20
The Farmhaus crew with fresh produce from the Farm. Top row, from left to right is: Line cook Jeff Friesen, dishwasher/ on-site gardener Antonio Pacheco, Sous Chef Katherine Fitzgerald, chef/ owner Kevin Willmann, front of the house manager Jessica Hanzlick, bar manager Eric Scholle, bartender/ server Brittany Zehr. In front left to right: cook Thomas Heidbrier and server Tiffany Diering.
3 of 20
Recent Washington University architectural grad, now dishwasher and on-site gardener, Antonio Pacheco hard at work in Farmhaus' garden behind the restaurant. The make-shift greenhouse where the plants were started served it's purpose. Plants are ready to go into the ground.
5 of 20
The man behind the curtain, Kevin Willmann with girlfriend and front of the house manager, Jessica Hanzlick.
6 of 20
Trimmings in the kitchen at Farmhaus.
7 of 20
The asparagus is now ready to be cooked.
8 of 20
Lemon pudding cake, with macerated strawberries and raspberries in Grand Marnier and sugar, is served with house-made basil ice cream.
9 of 20
Pecan Fiancier with honey graham cracker and tempered chocolate served with vanilla ice cream and a bourbon-spiked honey.
10 of 20
The single stem in an old jar that adorns each table this Friday afternoon also come from Grandpa's Berry Farm in Edwardsville, Illinois.
11 of 20
These beautiful berries came from Grandpa's Berry Farm in Edwardsville, Illinois.
12 of 20
Server Tiffany Diering refilling glasses and going over dessert options with customers during lunch at Farmhaus.
13 of 20
The welcoming and comfortable interior of Farmhaus. The main dining room.
14 of 20
The welcoming and comfortable interior of Farmhaus. Seating in the bar area.
15 of 20
The welcoming and comfortable interior of Farmhaus. The bar.
16 of 20
Recent Washington University architectural graduate, now dishwasher and on-site gardener, Antonio Pacheco hard at work in Farmhaus' garden behind the restaurant. The squash is about ready to be planted as Antonio works the compost from the restaurant scrap into the soil of the garden bed.
17 of 20
Fresh asparagus in the Farmhaus kitchen.
18 of 20
Part of the casual appeal, dishes sit on open shelves waiting for use while creating a wall in the main dining room.
19 of 20
The single stem in an old jar that adorns each table this Friday afternoon also come from Grandpa's Berry Farm in Edwardsville, Illinois.
