They've tackled elevated pub grub, pizza and, to some extent, cakes and pies. And with the opening of Homestead, set for 5 p.m. on Wednesday July 11, Greg Mohr and Scott Weiner (The Fifty/50, Roots Handmade Pizza, Bleeding Heart Bakery & Cafe in West Town) are going hyper-local farm-to-table.
When the restaurant opens this week, chef John Wayne Formica (Sunda, C-House), will introduce a menu incorporating ingredients sourced from Homestead's 1,000 square-foot rooftop farm that features about 130 different vegetables and herbs, including kale, strawberries, mint, sunchokes, lettuces, clover, buckwheat, mint and daikon pods.
All items on the menu fall between $7 and $20. Look for a mozzarella roulade with a meadow mix, arugula, basil, house pickled tomato and house cheese; a two-way potato with Prairie Fruit Farm goat cheese, meadow mix and Italian summer truffle; tender octopus confit with spiced tomato chutney and bourbon fish sauce; seared bay scallops with sunchoke puree, capers and free-ranched Kentucky paddlefish caviar; and spicy Amish chicken wings with meadow kale kimchi.
As previously reported, Femme du Coupe's Revae Schneider created a list of 10 cocktails that also incorporate ingredients from the rooftop. All drinks, listed below, cost $11, save the No. 10, which is $20 and is meant for two to share. That drink features English breakfast tea-infused Bacardi Select rum, jasmine syrup, Bittercube Jamaican #1 bitters and lemon juice.
The restaurant will also offer a pretty solid and extensive list of craft beer on draft and in 12-, 22- and 25-ounce bottles, and a global wine list. And the dessert menu, created by pastry chefs Amanda Cline and Samantha Turner, keeps the decisions easy with three options: strawberry granita; deep fried cannoli; and a beer, bacon, bourbon, coffee, caramel and chocolate cake. OK, maybe the decision isn't that easy. Check out all the menus below and pick out what you want to eat come Wednesday evening.
· Homestead, New Farm-to-Table Rooftop Spot, Coming From the Roots Team [~EChi~]
[Photo: Chef John Wayne Formica in the rooftop farm]