Farmed + Foraged will be an upscale farm to table full-service restaurant concept to be located in Bentonville, Arkansas. The restaurant will serve a variety of dishes such as foie gras, scallops, wild boar, and other high-quality items, mostly from the local Arkansas area. Customers will also be able to purchase whiskey by the bottle to be stored at the restaurant in personal lockers for future use as part of its unique whiskey program.
Farmed + Foraged will have a native Arkansas feel and feature local artwork, all of which will be available for purchase, showcasing the natural beauty of the state. The Farmed + Foraged décor will also contain a significant number of live plants paired with natural colors and details like cow hide and leather. The company is seeking to build a location in order to achieve the best ambience in the city.
Farmed + Foraged will be owned and operated by Igor Krichmar, a seasoned executive chef with a wide range of culinary experiences. Mr. Krichmar has decades of experience in some of the most prestigious restaurants in England, Nevada, Utah, and California before recently moving to Arkansas.
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