FarmBar

08/22/2026

We are looking for a mature individual who wants to help us assure that guests know they are welcome at FarmBar from the first phone call to their time walking in the door. The right candidate will also thrive being part of a team focused on working together with our servers and kitchen team to assure the best possible experience for our guests.

If you are interested in our host position, please send your resume by email to [email protected].

08/21/2026

You're here for the colabs, now let us introduce a new take: dinner with friends as we welcome Tulsa favs Amanda Simcoe and Joel Bein
To farmbar for a special one night only, one seating only colab dinner with our friends Joel and Amanda.
Reservations can be made by using the link in our profile/comments(fb)
Tuesday September 1st 6:30pm
Be prepared to have so much fun!!

07/16/2026

Some 📷 for you 💋 10 course
Locally sourced - locally produced
It's a privilege ❤️

07/14/2026

If any of you have had the opportunity to experience the heirloom tomato dinner at you will be excited to know we are bringing it to this year.
Dinners at the farm are on hiatus during the heat of the summer. (You are welcome) We didn't want you to miss out on this annual mainstay.
Here are the details:
When: July 22nd and 23rd 6:00p
Where: Farmbar
How: Click the link in the profile or comments and get yourself a reservation for one of those days.
How much: $130 pp. This does not include beverages, tax, gratuity.

This is going to be so much fun. We can not wait!!

07/04/2026

We are closed tonight for the 4th. We still have seats for the collaboration dinner next Tue. We are closed Wed for a private event and are back with the July tasting and prix fixe menus on Thu. Hope to see you next week. Have a happy and safe 4th of July!

07/02/2026

Hey, folks! Before you head into holiday weekend mode, take a minute to make your reservation for our collaboration dinner with Chef Gaby Maeda! We still have table seating available and don't want you all to miss this one!

Date: Tue, July 7
Seatings: 5:00 and 7:30
Cost: $140/person, with option to add drink pairings

06/18/2026

We are so excited to announce our next collaboration dinner with Chef Gaby Maeda and business partner Blake Cole on Tue, July 7th!

Gaby Maeda is a Hawai'i-born and raised chef in the Bay Area. She moved to San Francisco in 2008 to attend culinary school at California Culinary Academy. That led to an externship, which turned into a five-year stint at Restaurant Gary Danko where she worked every station and gained the fundamental knowledge of California cuisine. The next chapter involved an almost decade-long tenure at State Bird Provisions, where she advanced from line cook to Executive Chef. During this time, she was nominated as a finalist for the James Beard Foundation's Rising Star Chef of the Year Award in 2020 and Food & Wine's Best New Chefs in 2021. After leaving the restaurant, she became the head chef for the nationally acclaimed q***r cocktail bar, Friends and Family, in Oakland, CA owned and operated by Blake Cole. During this time, she was a semifinalist for the James Beard Foundation's award for Best Chef: California in 2025. Since Friends and Family closed, Gaby continues to work alongside Blake on pop-up events & collab dinners while building the foundation for their next project in San Francisco.

Blake will curate beverage pairings for the collaboration dinner.

And on a personal note, Chef Christian at FarmBar worked under Chef Gaby at State Bird Provisions.

Reservations will open at 11:00 a.m. on Sat, June 20. Set an alarm to log in then to make sure you don't miss this collaboration dinner!

05/27/2026

Reservations for the collaboration dinner with Chef Gregory León are open. We hope to see you!

The FarmBar team is excited to welcome Chef Gregory León, who grew up in Tulsa, to our kitchen on Tue, June 9th. Chef Gregory León’s story spans Venezuela, San Francisco, and Milwaukee, a journey shaped by culture, community, and an unwavering belief that food is about connection. As the visionary behind Amilinda, León has earned national acclaim, including two James Beard Award finalist nominations for Best Chef: Midwest and two Outstanding Chef semifinalist recognitions. Rooted in Iberian tradition while championing collaboration over hierarchy, his impact reaches far beyond the plate through mentorship, refugee advocacy through co-founding Tables without Borders, and community-driven initiatives, especially during the COVID-19 pandemic to help uplift the struggling restaurant industry while feeding those in need. A proud advocate for the LGBTQ+ community, Chef León has intentionally built Amilinda as a safe and inclusive space where equity, representation, and belonging are lived values, helping to shape not just Milwaukee’s dining scene, but also the people, values, and communities that define it.


Reservations for the collab will open Wed, May 27, at 11:00 a.m.

8 courses, $140/person; two seatings 5:00 p.m. and 7:30 p.m.

05/21/2026

The FarmBar team is excited to welcome Chef Gregory León, who grew up in Tulsa, to our kitchen on Tue, June 9th. Chef Gregory León’s story spans Venezuela, San Francisco, and Milwaukee, a journey shaped by culture, community, and an unwavering belief that food is about connection. As the visionary behind Amilinda, León has earned national acclaim, including two James Beard Award finalist nominations for Best Chef: Midwest and two Outstanding Chef semifinalist recognitions. Rooted in Iberian tradition while championing collaboration over hierarchy, his impact reaches far beyond the plate through mentorship, refugee advocacy through co-founding Tables without Borders, and community-driven initiatives, especially during the COVID-19 pandemic to help uplift the struggling restaurant industry while feeding those in need. A proud advocate for the LGBTQ+ community, Chef León has intentionally built Amilinda as a safe and inclusive space where equity, representation, and belonging are lived values, helping to shape not just Milwaukee’s dining scene, but also the people, values, and communities that define it.


Reservations for the collab will open Wed, May 27, at 11:00 a.m.

8 courses, $140/person; two seatings 5:00 p.m. and 7:30 p.m.

05/14/2026

We're excited about the collab with next Tue! We still have seats available. Use link in the comments to reserve.

$140/person
2Seatings: 5:00 p.m. and 7:30 p.m.