Farrell’s Bar & Lounge
American ‘gastropub’ sets precedent
Posted: August 26, 2012 at 6 a.m.
Farrell’s Bar & Lounge in Fay- etteville is a self-labeled “gastro- pub” — a term that originated in the United Kingdom for drinking establishments that serve fare of higher quality than typical “pub grub.”
“We embrace a culinary prin- ciple of fine food while still try- ing to please the general crowd,” said co-owner Tim Farrell, Jr.
The menu at Farrell’s includes bar-style selections such as wings, fries and burgers, but head chef William McCormick applies his
culinary training and education to offer an intentional combination of flavors. For
the fries are deep-fried twice to be extra crispy, then loaded with Muenster cheese, grilled jala- penos, bacon, tomatoes, diced red onions and scallions. Wing sauces include Buffalo, garlic parmesan, Asian plum or sweet and smoky.
The hand-patted Angus beef burgers are served full size or as sliders with Tillamook’s sharp cheddar, caramelized onions and Dijon mustard on King Hawaiian rolls.
is popular with those craving a late-night remedy, as well as those curious to try the unique combination. A seasoned patty is cooked to order and placed atop crispy hashbrowns; topped with American cheese, apple- wood-smoked slab bacon and an over-easy fried egg; then nestled between a lightly toasted Kaiser roll.
That popular dish, along with Farrell’s convenient location on Dickson Street, naturally draws a college-aged clientele. The fully
stocked bar with 35 beers on
tap, an abundance of oversized high-definition televisions, and Razorback art accents create a welcoming environment for en- ergetic, sports-loving customers. A pool table and shuffleboard
at the expanding end of the bar also encourages friendly interac- tion amongst guests.
The primary difference be- tween Farrell’s and a typical col- lege-town sports bar, however, is the emphasis on quality cuisine in an atmosphere that is also ap- propriate for the over-30 crowd.
Other entrees currently fea- tured include a hickory-smoked chicken breast with oven-baked truffle-bacon macaroni and cheese, caramelized cauliflower and grilled tomatillo salsa verde; and a bacon-wrapped beef ten- derloin with scallion-whipped potatoes, baby carrots, green beans and a pinot noir butter sauce.
There are a few fixed dishes on the menu, although chef-in- spired adaptations change with the seasons.
“We switch up the entrees and use fresh and local ingredients whenever possible. We will al- ways have steak, chicken, fish and pork, although how it is pre- pared varies,” Farrell said.