Because going back to the farm is great unless you play baseball, or just plugged in your electric at Newport and Pete Seeger is hanging around with an axe (dude is so folking angry!), Grange Hall channels its owner's pastoral Michigan past, with white, barn-style doors opening into airy digs outfitted with loads of reclaimed wood, antique communal tables set with mismatched vintage settings, all under the watchful gaze of a bovine wall hanging that's so big, you'll cow-er under it.
100% grass-fed patties come in standard 6oz or 9oz "Big John portions", with optional toppers including six artisanal Wisconsin cheeses and farm-fresh fried eggs, while sides and snackage range from hand-cut russet fries, to garlic mac 'n cheese, to a basket of fried garden vegetables dipped in housemade ranch or horseradish mayo, which is hotter than Hell, man...s.
They're also doing in-house sweets, including fresh-churned seasonal ice creams (fresh apple w/ caramel, pumpkin spice w/ cinnamon & graham crackers), and a monthly pie program -- all made using his mom's crust recipe -- that kicks off pumpkin-style, but'll soon move to pecan and chocolate mousse, so good it'll make your Soul Glo.
Sauce-wise they're featuring brews ranging from "Good Ole" cans like Old Style and American, plus craftier locals such as Wild Onion and Comstock, while rotating table wines are sourced from Midwest vineyards, and cocktails include the cider- and cranberry-kicked Farmer's Manhattan, which the Yankees' Kei Igawa just calls The Scranton.