Greg Mohr and Scott Weiner, the guys behind Roots and Fifty/50, are opening the new spot along with Chef Formica – previously of Sunda. What we’re loving most? Every ingredient in every dish will make its way to your table straight from the 1,000 square foot organic rooftop farm located next door – boasting over 100 different vegetable, fruit, plant, and herb varietals. While seated on the 85-seat rooftop, diners have full view of the rooftop farm.
What’s on the menu? Chef Formico says he’s featuring around 15 sharable plates and three desserts at a time – with a constantly changing menu. Two sneak peeks include the Two Way Potato (sliced potato stuffed with local goat cheese mashed potatoes, served on top of lightly-dressed greens and topped with shaved summer truffles) and the Lamb Tartare (finely chopped Illinois-raised lamb filets mixed with bulgar, mint, parsley, scallion, tomato, cucumber, and cinnamon).
Homestead will offer up a full liquor bar and an evolving cocktail menu starting out with eight specialty cocktails. Similar to Roots, the beer list will exclusively feature brew from the Midwest, and wines will all be organic.
Follow Homestead on Facebook for updates on the official opening.
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