Farow

At Farow, Chef Patrick sources 90 percent of Farow’s ingredients within 10 miles. With a weekly rotating hyper-local menu, guests will find freshly milled flour in their house made breads, locally raised meats from ranchers that prioritize regenerative agriculture, and produce from farmers paid a fair wage. From the famous daily rotating focaccia bread to artisanal pasta to desserts crafted by renowned pastry chef Lisa Balcom, everything is made in-house by Farow’s culinary team. After working at acclaimed restaurants including Charleston Grill, Blackbelly, and Safta, the Balcoms began dreaming up their own community-oriented restaurant concept. When the pandemic struck, the two began working on a business plan to open a small bakery in Longmont, Colo., while eventually shifting to a dinner concept in Niwot. At the heart of Farow is a commitment to building a more sustainable food system, which includes paying farmers a fair wage, only using purveyors who prioritize animal welfare.