"A few years ago, I decided to return to the Ozarks. What called me back home? Family, friends, and the Springfield, MO community were at the top of my list, but I have to admit food was the deciding factor. To me, those things are very much related, so I found myself reminiscing over the style of food I had grown up with and loved. I missed the days of cooking with my father after long hours spent collecting eggs, feeding the pigs, and picking gooseberries.
The need to again connect with my roots led me to pursue a restaurant that would celebrate the rediscovery of family recipes. What developed over the next several months centered on blending the best of today with the wisdom of yesteryear. We began by dusting off Grandma's old recipe book for inspiration and, in some ways, for guidance.
Much like she taught when I was a boy, Grandma's recipes reflect a simple truth: The most satisfying meals are made with the natural gifts of the Earth. Metropolitan Farmer honors that timeless notion. We embrace the old guard yet remain committed to presenting our dishes in a modern light that needs little to no interpretation.
Metropolitan Farmer has built relationships with our farmer partners. They're not our suppliers; they're our neighbors, our friends, and in some cases our family. As chefs, our job is merely to showcase the hard work the farmer has already put into the product, not cover it up. We bear that in mind with every offering we prepare.
I'd like to welcome you to Metropolitan Farmer. Please, make yourself at home."
—Chef Wes Johnson