FarmBar

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.

04/28/2026

The FarmBar team is excited to host Chef for a fun night of collaboration focused on Jessie's Mexican heritage on Tue, May 19th!

Chef Jessie is an Oklahoma native who graduated from Culinary School in 2017 and has dedicated the last nine years of his professional and personal life to the culinary arts. Notable positions for Chef Jessie include Chef de Partie for the Alinea Group Chicago where he gained first-hand experience cooking at the highest levels for Michelin-starred restaurants led by world-renowned chef Grant Achatz. Chef Jessie has also worked as Sous Chef at Café 501, Executive Chef at Sparrow Modern Italian, and currently as Sous Chef at Birdies by Chef Kevin Lee. He's working on a new concept called TAKUACHE.

The dinner will be 8 courses. Two seatings: 5:00 p.m. and 7:30 p.m. $140/person

Reservations open Wed, Apr 29 at 11:00 a.m.

04/25/2026

Thrilled with the Tulsa love in 's article in ! Thanks for including us!

04/25/2026

Thrilled with the Tulsa love in 's article in Thanks for including us!

04/22/2026

Happy Earth Day!
As a young chef I used to think the best ingredients came from the farthest reaches of the world. What I learned is the most flavorful and fresh foods came from our back yards. Thus started my obsession with buying food that was raised as close to the restaurant as I could get. It seemed not long ago "local foods" were nearly exotic.
I learned while cultivating relationships with our local farmers that the food ecosystem is in dire need of continuous support to create an environment of long term sustainability for our local food system and environment.
For 20 years we've been a value driven company that places locally raised, grown and produced foods at the center of our approach to business. We believe that you can have the most delicious and wonderful dining experience while supporting our shared values. - lisa
Next time you want to grab a bite or sit down for an evening, visit us at

04/09/2026

Our first course. A variety of small bites. Getting you ready for what's to come 💚 spring has definitely sprung.

04/05/2026

We are so excited to welcome Chef Loretta Barrett Oden to FarmBar for a collaboration with our team! Chef Oden is a well-respected expert on the cuisine of First Americans. Our team will be her extra hands in creating an 8-course tasting menu that is rooted in indigenous food ways. This is such a special opportunity for you all to meet someone who has learned in the kitchens of her family and deeply researched the cuisine of Firat Americans.

The collaboration is on Tue, Apr 14, two seatings at 4:30 and 7:30. Cost is $140/guest.

Use link in bio for reservations. We hope to see you!

03/30/2026

Tomorrow, the chef and restaurant finalists will be announced. Some of our very favorite restaurants and people are in the running. We were fortunate last year to make it to Chicago. This year? Who knows, we're up against some pretty amazing restaurants.
Best of luck to everyone
👩‍🍳👨‍🍳👩‍🍳👨‍🍳❤️❤️❤️