farm bar
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 for the last five years. After completing his English degree at Valdosta State University, he began bartending and has been dedicated to his craft sense. 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 forcing them upon GM Meg and owner Olivia in the most inopportune of moments), and maintaining a passionate dedication to all things awesome including his dog, Sydney Bean.
Jake O. Francis
Jake used to cook at Farm 255 but is on a brief sabbatical to explore the lost art of pig farming. He occasionally can be seen picking up a bartending shift at 255, making cocktails in homage to friends and lovers and ideas. They are always delicious, sometimes involve meat braising juices, and sometimes customers actually buy them.
Laura Myers
Laura has lived in Athens since 2003. She has a fascination with ocean life, is a horror movie addict, loves a stiff whiskey drink, photographs local bands and locales for magazines, and can be easily identified as the (only) girl behind the 255 bar...beautifully so.
Matt McFerron
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.
© Copyright 2010 Farm255 | 255 W. WASHINGTON STREET ATHENS, GA 30601 | T: 706.549.4660 | F: 706.549.4659
Photography: Rinne Allen & Olivia Sargeant.
Site by Young Athenians
