The Farm motto of local, seasonal and sustainable extends from the last bite on your fork into your glass. Our philosophy spills over from the field and kitchen into the bar, literally. Cocktails are made with an eye toward the season and all it inspires. Vinegar is used. Fruit, juice, and herbs. Sometimes the drinks are named for our pigs. Sometimes for a salty night amongst ourselves, doors locked. Wines are sustainably farmed and terroir driven, speaking more of the earth they come from rather than the rumor that makes them known. We like the stories wine tells, we like renegades and young guns, we like acid and mineral and varietal. Beer is artisan and small batch, and preferably in a can. It's local, but also from far away, but only when it's good. Our drinks are savory and local, sour and fleeting, sweet and thoughtful...we hope you can feel the breeze in your glass as well as your on your skin.
Kaleb Cribb, Bar Manager
Kaleb was born and raised in Albany, Ga. and has been a part of the beautiful Athens community since 2007. After completing his English degree at Valdosta State University, he began bartending and has been dedicated to his craft ever sense. A champion of the creativity behind the bar, he prides himself on creating detailed cocktails and encouraging his staff in similar fashion. Always with a reverent eye on the classics, many menus will feature pre-prohibition era libations in the truest recipe available. In the small amount of spare time he has, Kaleb enjoys playing disc golf, watching baseball, taking photographs, poetry, consuming the cocktails he has created, and maintaining a passionate dedication to all things awesome including his dog, Sydney Bean.
Matt got his start at the 40 Watt before heading up the East Coast and ultimately winding up behind the bar at Johnny Brenda's in Philadelphia. From there, he headed down to the Gulf coast to tend bar at Bayona, Chef Susan Spicer's French Quarter restaurant. More recently, he tended in Atlanta at Hugh Acheson's latest venture, Empire State South. He enjoys making all the classics such as a Sazerac, an Old Fashioned, or a Pimm's Cup, as well as crafting new cocktails using a variety of flavored bitters or homemade ingredients like gastriques and shrubs.
The man with the mustache is the king of late-night at Farm 255. Cracking PBRs til the cows come home. A veteran of the bar at downtown Athens staple Transmetropolitan, he's been with Farm since February 2012.
Clancy cruised into Athens from New York in 2006. Since then, he's established himself in the music community as the singer of hardcore band Shaved Christ and started his own business — T-shirt, records & more store Southern Vision in downtown Athens. Dedicated to the art of bartending and good drink, he made his debut on our cocktail menu this fall with his comforting chamomile-infused vodka cocktail, the Autumn Swing.
Jenna recently returned to Athens after a three-year Brooklyn hiatus. She is very happy to be back in Georgia and spends most of her free time away from work enjoying the occasional glass of wine and attempting to photograph all of the wildlife that she comes across.
Anyone who's been in Athens long enough to remember 283 has probably been served by Rachel before. Originally from Missouri, she moved to Athens nine years ago and began bartending at the former mainstay almost immediately. Since the old favorite watering hole closed in 2011, Rachel has been working on finishing up two undergraduate degrees, in sculpture and art education. When she's not crafting badass jewelry, she late-nights with us. If you ask nicely, she'll make you her old 283 favorite, the Sex Kitten.