The Bachelor Farmer
Locally sourced, Nordic-inspired dishes
Scandinavian · North Loop
The Zagat Review
4.5
Food
4.4
Decor
4.4
Service
 
"Inventive," Scandinavian-inspired "food that wows" defines the menu at this North Loop hot spot where many of the locally sourced ingredients are grown on its rooftop farm; the 19th-century former warehouse space features "woodsy-yet-urban-chic decor" and also has a "don't miss" downstairs "secret speakeasy" , Marvel Bar, pouring "life-altering" cocktails.
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hours Open Today · 5:30 PM - 9:30 PM
Chevron
Monday
5:30 PM - 9:30 PM
Tuesday
5:30 PM - 9:30 PM
Wednesday
5:30 PM - 9:30 PM
Thursday
5:30 PM - 9:30 PM
Friday
5:30 PM - 10:30 PM
Saturday
5:30 PM - 10:30 PM
Sunday
5:00 PM - 9:30 PM
location 50 North 2nd Avenue, Minneapolis, MN 55401, USA phone +1 612-206-3920 website www.thebachelorfarmer.com directions Get Directions
Known For
Brunch
Zagat Mentions of The Bachelor Farmer
Google Reviews
4.5
(308)
This is a place not to be missed. I would challenge you to order something on the menu that is a wrong choice. We snagged two spots at the bar (an extra thank you to two staff members who gave us advice on where and when best to lurk!) and ordered one of each section of the menu. Everything was wonderful and distinct and flavorful. Well worth a splurge and great wine recommendations to be had at the bar.
Joel Seeger · January 27, 2018
We had an excellent experience here. Our waitress made great and thoughtful recommendations including the groan board which is not to be missed. Since it was only 2 of and we wanted to try a bunch of things they even offered small portions of some of the items. I also loved their half bottle wine options. I tried a sparkling orange wine option that was great. My husband loved the beers that out waitress recommended. Great service top to bottom.
Ryan Flynn · December 24, 2017
Really cute place for a coffee and to get some work done. Delicious coffee, pastries, and sandwiches. Great service, the girl behind the counter did a good job to answer my question on almost every pastry and had lots of patience. Plugs aplenty (under the benches 😉)
Matt Jacobs · February 1, 2018