Business and life partners Lisa and Patrick Balcom opened hyperlocal-focused Farow restaurant in Niwot, Colo. in September 2021 after both had worked in the culinary industry for over 20 years.
At Farow, Chef Patrick sources 90 percent of Farow’s ingredients within 10 miles. With a weekly rotating hyper-local menu, guests will find freshly milled flour in their house made breads, locally raised meats from ranchers that prioritize regenerative agriculture, and produce from farmers paid a fair wage. From the famous daily rotating focaccia bread to artisanal pasta to desserts crafted by renowned pastry chef Lisa Balcom, everything is made in-house by Farow’s culinary team.
After working at acclaimed restaurants including Charleston Grill, Blackbelly, and Safta, the Balcoms began dreaming up their own community-oriented restaurant concept. When the pandemic struck, the two began working on a business plan to open a small bakery in Longmont, Colo., while eventually shifting to a dinner concept in Niwot.
At the heart of Farow is a passionate commitment to building a more sustainable food system, which includes paying farmers a fair wage, only using purveyors who prioritize animal welfare and sustainable farming practices, and paying their employees a livable wage. Beyond sourcing the majority of their ingredients from local producers, Farow highlights their beloved producers with summer farm stands at the restaurant, monthly field trips to local farms and artisans for their team, and regular in-restaurant cocktail classes and dinners that highlight select artisans.
"If we can't get it locally, we make sure to work with people who put the same care and attention to detail in the products they're making. You can feel it in the food when someone is just truly passionate about what they do and that care translates to an incredible product." -Lisa Balcom
In addition to the rotating menu, Farow’s incredible bar offerings include a unique and exciting wine program featuring producers focused on organic and biodynamic wines from around the world. The cocktail program flows with the seasons, just like the dinner menu, and changes throughout the year to compliment the dishes on the menu. Cocktails include homemade seasonal syrups and infused spirits, a rotating “cocktail of the day,” and a robust mocktail menu that receives the same love and attention as its alcoholic counterpart.
In just a matter of months, Farow was a recipient of the Slow Food Snail of Approval award for a commitment to ethical sourcing as well as earned a number of awards from Boulder Weekly including Best Organic Restaurant, Fine Dining Restaurant, Appetizers and Desserts.
Never one to rest on their laurels, in December 2022, Lisa and Patrick opened a delivery-only pizza concept Pie Dog that operates out of the Farow kitchen and uses only freshly milled organic flour, homemade pizza sauce, locally sourced meats and produce.