Newly appointed Executive Sous Chef of The Nines Hotel, Chris Starkus, is not one to rest on his laurels. After starting our rooftop garden and beekeeping operation last year, he is ready this year to expand its output and effect on the hotel. We’re doubling the number of hives and, with a year of study under his belt, Chef Chris is ready for the title of fulltime beekeeper. (As if he doesn’t already do enough!) We’re also expanding the garden under his direction and should be able to incorporate more delicate herbs and vegetables into the dishes here at Urban Farmer. The new bee colony and expanded garden boxes will be unveiled on April, 22nd, Earth Day so stay tuned for more!
Daily Menu Additions & Butcher’s Cuts
Guests of Urban Farmer can never complain about a boring menu! Not only does our menu change seasonally to feature fresh, local products but we also feature daily menu additions and butcher’s cuts. The menu additions and butcher’s cuts allow the kitchen to utilize the whole animal to result in less waste. It also allows for our chefs to showcase their creativity on a daily basis! If you stopped in over during the Christmas week, you may have seen a PB&J Duck on the menu additions card; which was inspired by the classic childhood peanut butter and jelly sandwiches! This seared duck features fermented chestnut pesto (the “peanut butter”), drunken cherry gastrique (the “jelly”), finished with a sage crumble (the “bread”), and garnished with micro greens. Be sure to check the daily card each time you stop in for lunch or dinner to see what creative dishes our chefs have developed!
We spend a lot of time talking about the diversity of meats we use in dinner preparations, how we partner with sustainable farmers and ranchers to bring our butchers the very best product to work with. We’ve even discussed the wonderful job our butcher’s do utilizing every part of whole animals so that we reduce waste and the need to outsource essentials such as stock. But when’s the last time we sat down and had a conversation about brunch?
We know, we know, Portlandia already parodied our city’s unfathomable love for the late-to-rise weekend meal
. Every local has their favorite place, worth every second, or more likely hour, of the wait. There are hidden gems known only to a few and greasy spoons perfect for sopping up any remnants of last night’s fun. (In fact, our pastry chef Carrie recently profiled her fave
.) Here at Urban Farmer we strive to bring the best of all worlds together. With an entire atrium to call home no matter how many faithfuls pour out of the elevator you never have to wait too long for a table. Chef Carrie’s house-made English muffins are airy but filling. No doubt after devouring one of our burgers or benedicts you’ll beg us for the recipe. (We’ve got you covered
Speaking of our pride and joy…
We offer six rotating benedicts, from the signature grass-fed, Highland Oak sirloin to a northwest staple, house-smoked Columbia River salmon. A current seasonal favorite features a healthy slice of heirloom tomato from Groundwork Organics
or Creative Growers
. With such large orders of tomatoes we like to share the love between our favorite farms! Also on the menu, fresh Dungeness crab, Tails & Trotters
ham and California avocados, not to mention daily specials
If you’re looking to get a feel of our ethos without investing in a full dinner experience, brunch is the perfect foray into what Urban Farmer truly means.