GREENSBURG – Whether it is mushrooms from Lawrence or beef from Protection, customers will find a largely local menu at this soon-to-open Kansas eatery.
Greensburg's Red Tractor will also eventually serve buffalo from Haven and pork from Partridge. There will be a sampling of Kansas-brewed beers. And even the knives you will use to cut your Kansas-fattened steak were made in Newton.
It's all part of the vision of chef and owner Tod Barlow - to bring the labor of Kansas farmers to the dinner table when his restaurant opens for business Wednesday.
After years of trying to get the farm-to-table concept embraced, Barlow couldn't be more excited.
"A lot of the food is from Kansas," he said. "We are trying to do Kansas proud."
Barlow has been working since the first of the year to open the Red Tractor in downtown Greensburg. It hasn't always been easy - the latest hiccup is his stove quit - but he will have a new one in place in time for the grand opening.
The rustic restaurant features a concrete bar. Pots and pans hang on an wooden wagon wheel. And there is plenty of reference to antique tractors. Barlow is a fan of Farmall tractors - hence the name of his restaurant.
Barlow is a former Kansas City and Hutchinson chef, most recently at Hutchinson's Wilder's and and 14 North.
Passionate about supporting local and cooking with fresh Kansas product, Barlow decided it was time to try his own venture, opening his first solo restaurant. He received an economic development loan and has two local investors, the families of Scott Brown and local farmer Ki Gamble.
There will be plenty of menu items in which to choose. Half seared garlic chicken and chicken wings are from Dale Family Farms in Comanche County. The mushroom stroganoff features mushrooms from Lawrence's Wakarusa Valley Farm, along with the house-made pappardelle pasta.
Bread, such as dinner rolls, muffins and buttermilk biscuits, will be made from Kansas flour from Stafford County Flour Mills and Heartland Mill in Scott County.
In all, Barlow has 11 Kansas suppliers.
An invite-only soft opening is slated for this weekend. The restaurant will open for business at 4 p.m. Wednesday.
Hours are 4 to 10:30 p.m Monday, Wednesday and Thursday; 4 to 11:30 p.m. Friday and Saturday and 11 a.m. to 5 p.m. Sundays. The restaurant is closed on Tuesdays.
"Pretty much everything is local and we hope we can keep it growing," he said, adding he is working to secure more vendors.