Farm to Table
The team behind Emmer & Rye (crowned one of America’s Best New Restaurants by Bon Appétit) launched Henbit at Fareground. At this new concept, chefs Kevin Fink (Food & Wine Best New Chef 2016), Tavel Bristol-Joseph and Page Pressley continue their commitment to local sourcing, seasonality and working closely with farmers. Menus span all dayparts and include healthy, approachable items. For breakfast, try the red fife kolaches with chorizo, cheese & local chiles or white Sonora wheat breakfast burritos. Later in the day, nosh on redtail shrimp poke with crispy rice salad or avocado & spaghetti squash salad with burnt pecan dressing. Partner Rand Egbert leads the beverage program with offerings such as superfood lattes (try the matcha with lavender syrup or spiced golden milk) and Cascara and Yaupon teas.