Offering the best of Indiana's bountiful produce, Chef Daniel Orr infuses his creations with tastes from around the world. Using "local ingredients with global flavors" is the FARM mantra. Join FARMbloomington on the Third Thursday of each month for our Gourmet Club Dinners.
Join us for the "Breakfast in Bed at FARMbloomington" Dinner
Thursday, May 16th at 6:30pm We are celebrating everyone's favorite meal of the day at dinner time. Bring a group and have a special evening, wear your pajamas and we'll give you each a gift card to come back and enjoy another breakfast or brunch with us.
You're invited to our house for dinner.
We spend so much time here, we think of FARMbloomington as our home. So naturally, we think of our customers as family. Here moms and dads can take a night off from the kitchen and spend quality time with their kids. So come over to our place and enjoy a wholesome, freshly prepared meal. We make it easy to eat well and be merry.
Using fresh, local ingredients creates a sustainable food economy
A supporter of other local businesses, growers, craft people, musicians, farmers, and artisans, Chef Daniel Orr is known for his use of local ingredients in creative ways. He is a spokesperson for green living and sustainability. He talks the talk and walks the walk.
'Lugar Burger' named best in state by Food Network Magazine
Chef Daniel Orr earned this distinction in 2009 for his bison burger. Senator Richard Lugar has served this espresso chili-rubbed burger on Capitol Hill to show off Indiana's lean, grass-fed buffalo meat. Made with meat from a local ranch, the burger is served on an "everything" bun with artisanal cheese and thick-cut peppered bacon.
Better tasting and better for you— what’s not to like?
To Chef Daniel Orr, simplicity is beauty. As a chef, he draws from a lifelong curiosity about individual ingredients combined with extensive training in the art of finding food's true essence and flavor. The result is simple, yet sophisticated; the best of American food tempered by classic European training. He calls his cuisine "real food."
