What’s the Future of The Farmbar?

bildeUnless The Farmbar Provisional applies for and receives an operating permit, this Friday’s spaghetti dinner may mark the second-to-last time the ad hoc café is allowed to cook and serve food.

The roving culinary concept last month settled into a shipping container parked at 1600 Meeting Street, announcing a standing schedule of daily lunchbox pick-ups and twice-weekly meal service. It celebrated its opening with a menu featuring duck fat hash and roast chicken.

“The Farmbar has not received a permit to operate,” S.C. Department of Health and Environmental Control spokesman Jim Beasley explains. “The facility did, however, run a special promotion after contacting the department.” Continue reading

The Farmbar’s First Incarnation Opens on Jan. 24

8698946_origMany of the restaurants promised for December 2013 still haven’t materialized, including Tapio (tied up with lease issues); Chez Nous (“We are close. We just don’t want to open before we have properly trained our staff and worked out some kinks,” owner Patrick Panella writes) and Lee Lee’s Hot Kitchen (not returning my messages.)

But perhaps hoping to prove that restaurants are sometimes worth the wait, The Farmbar provisional is on the cusp of celebrating its grand opening. The project, described on The Farmbar’s website as “seven years in the making,” was originally supposed to take shape by last January.

Although the culinary salon is holding off on permanent construction, meal service begins at 1600 Meeting Street on Jan. 24. The field-parked Spartan trailer (that’s a brand name, but since there’s no phone, it’s especially fitting) will offer its compact menu of sandwiches, salads and baked goods from 8 a.m.-8 p.m. on Tuesdays and Fridays, with lunchbox pickup available on weekdays from 12 noon-2 p.m. The venue will also host occasional pop-up dinners on Sundays and Mondays. Continue reading