Business lunch: Michigan Avenue

<b>Farmerie 58</b>, 58 E. Ontario St.; 312-440-1818, <a href="http://www.farmerie58.com">farmerie58.com</a><br>
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You need to meet a client, but business is, uh, slow. Still, hamburger wrappers don't give off the proper vibe. A degree of class is expected.  This Pan-Asian-to-locavore retooling of the defunct Republic is offering a generous solution: The $18.50 Power Lunch Prix Fixe, which includes soup or salad; entree, burger or sandwich (or, for $22.50, a three-course meal that includes dessert). The setting: large open dining room, with nice people watching from wraparound windows, long dark brown banquettes, soft faux-’60s chairs. The food? A bit truffle-nuts (starting with the butter). But expect a variety of welcome twists on comfort dishes. We really liked the andouille burger (topped with fried egg and Manchego cheese), but the butternut squash veloute (above) ... oh, my. Warm, rich and, rather than a big bowl of one taste, every new slurp delivers a dash of pureed chestnut here, toasted garlic there.
chi-mi-business-lunch-photo

( Christopher Borrelli/Tribune )

Farmerie 58, 58 E. Ontario St.; 312-440-1818, farmerie58.com

You need to meet a client, but business is, uh, slow. Still, hamburger wrappers don't give off the proper vibe. A degree of class is expected. This Pan-Asian-to-locavore retooling of the defunct Republic is offering a generous solution: The $18.50 Power Lunch Prix Fixe, which includes soup or salad; entree, burger or sandwich (or, for $22.50, a three-course meal that includes dessert). The setting: large open dining room, with nice people watching from wraparound windows, long dark brown banquettes, soft faux-’60s chairs. The food? A bit truffle-nuts (starting with the butter). But expect a variety of welcome twists on comfort dishes. We really liked the andouille burger (topped with fried egg and Manchego cheese), but the butternut squash veloute (above) ... oh, my. Warm, rich and, rather than a big bowl of one taste, every new slurp delivers a dash of pureed chestnut here, toasted garlic there.

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