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FARMrestaurant at FARMbloomington Restaurant Review: The menu changes seasonally at this popular college town restaurant that draws diners from across the state. Many dishes feature local products, some grown by chef/owner Daniel Orr. Mushrooms, basil and brown butter tops pasta, while summer squash and heirloom tomatoes cover a summer pizza. Fennel-crusted pork tenderloin gets a mulberry jam glaze to go along with greens; beef tenderloin is pepper-crusted and seasoned with bison marrow butter. Desserts reflect the Hoosier sweet tooth and also cater to the sophisticated diner, with classic buttermilk pecan chess pie and fruit cobbler of the day, along with goat cheese mousse with a lemon sugar cookie and Lady Pavolva meringue with strawberry rhubarb coulis.