From Us


wine pairings! brooklyn boulders! BEING BOLD

At FARE, we welcome any opportunity to get creative in the kitchen and explore new flavors, and last month’s Wine Night was the perfect excuse. Sommelier Alan Beasey, did an excellent job of pairing our bites with some unique, natural wines. We loved seeing so many new and familiar faces share our enthusiasm for learning about this fun, new-to-us, genre of winemaking. We’re already planning the next one, so stay tuned for a date!

April’s events include a “night of fitness, goal setting and conversation about equal pay and BEING BOLD as women in the work place” with aSweatLife at On Your Mark studio. A Girls Night In at Studio Three with Monique Volz, of Ambitious Kitchen, followed by a plant-based dinner by FARE, and finally, an event at Brooklyn Boulders with Morgan Raphael, of Bun Undone. We will be making smoothies and mini banana bread toasts. Yum.

Snap peas, asparagus, radish, oh my! Expect to see all these and more on our new spring menu update. Sad to see some of your late winter favorites go? Well, you have one more week to come by and grab ‘em. We officially roll out the new veggies on Monday, April 8th. Grass-fed lamb meatballs and a new mint/chip smoothie will also be joining the line up. Get ready to find some new favorites :)


4/2 - #sweatworking Equal Pay Day @ On Your Mark

4/5 - Soul-Fueling Girls Night In with Ambitious Kitchen @ Studio Three

4/6 - Buns and Boulders with Bun Undone + Live Better Co. @ Brooklyn Boulders

the more you know : Publican Quality Bread

Head baker, Greg Wade, of Publican Quality Bread is passionate about how whole grains and thoughtful fermentation can yield ridiculously good bread. All of their grains are grown and milled by Marty and Will Travis of Spence Farm, in Fairbury, IL. PQB works closely with Spence to choose varieties of heritage wheat, not for yield or ease of harvest as conventional farmers do, but for flavor, baking quality and soil health. "As the Travis family sows the seeds of grain, our connection to them extends to a larger community, bringing together our farmers, our team and our partners from restaurants across the city," says Wade. Come by for an avocado toast on their beautiful sourdough and taste their passion for yourself.

meet the team:

Clark Lorejo

What's your role at FARE?

I'm the Closing Supervisor

What do you always have in your fridge?

A full pitcher of cold water. Always ready to hydrate.

Favorite FARE menu item?

My favorite menu item currently is the Blu smoothie. It reminds me of the perfect Chicago summer day on the lakefront, which is my favorite place to go.

When you're not at FARE?

I'm either working out/practicing yoga, or I'm hanging out with my boyfriend.