Located along the Alabama Gulf Coast in the small town of Fairhope, The Hope Farm is a farm-to-table restaurant that truly lives up to the name. Opened in June 2020, the spot has quickly become a dining and event destination for locals and visitors alike. When co-owner Bentley Evans set out to start a business with his father and co-owner, Robert Evans, they didn’t initially plan to open a full-service restaurant.
Humble Beginnings
Both Bentley and his father wanted to make an impact on their local community of Fairhope. Bentley was especially passionate about farming and growing sustainable produce, while his father has always had a love for wine. As their plans evolved, what initially began as a 1,600-square-foot wine and tapas bar grew into a 6,000-square-foot restaurant and event space.
Neither Bentely nor his father had much experience in the restaurant industry, but by drawing on their experience as the ones dining in restaurants, they were able to cultivate a space that is equally enjoyable to visit as it is to eat in. While opening a restaurant during the COVID pandemic initially caused some delays, Bentley and his father were able to take advantage of the local talent that was laid off elsewhere. They’re proud of the team they’ve built and retained, as well as the growth opportunities they’ve created both at The Hope Farm and beyond.
Sustainable Growing
What really sets The Hope Farm apart is its approach to sustainable dining. Using a method called hydroponics, The Hope Farm is able to grow a variety of pesticide-free produce 365 days a year, regardless of outside conditions. With the help of 320-square-foot growing containers, Bentley says they’re able to maximize space by stacking upward, producing four times the amount of crops. This system also allows them to precisely control water usage, delivering nutrient-rich water directly to the roots while using, on average, 90% less water than traditional farming methods.
A True Farm-To-Table Menu
Out of all the produce grown at The Hope Farm, mushrooms are king. One of the most popular menu items is the Mushroom Toast, which Bentley says has never come off the menu and probably never will. All of their salads are made with hydroponically grown lettuce, and an abundance of freshly grown herbs is used throughout the dishes and beverages.
Their “garden-to-glass” cocktails are standouts as well, including the “Rootimentary,” which is made with beet-infused gin. Don’t like beets? The menu reads: “We’ll change your mind.”…