Misty Hampshire never stopped hearing the request from customers, ever since brunch hours ceased at Farmers Gastropub.
“Bring back brunch.”
“Everyone keeps telling us to bring it back,” Hampshire said. “I feel like we need some good brunch options, too. I feel like brunch options are lacking, and people keep asking us over and over for it.”
Instead of returning brunch to Farmers Gastropub, the owners will open a new restaurant devoted to breakfast and lunch. Set for a November opening in the space that formerly housed Progress, JW’s Kitchen will offer a lineup of brunch items that pair farm-to-table ingredients and international flavors.
Andy Hampshire, executive chef for Farmers Gastropub and Misty’s husband, said in a press release that family flavors and traditions will be part of JW’s Kitchen — the menu will highlight dishes the two grew up eating.
Misty Hampshire said the entrees prepared by their grandmothers are particularly influential. While Andy remembers the earthy smell and flavor of mushroom toast, Misty is excited to introduce chocolate gravy to Springfield diners.
“I grew up eating chocolate gravy, and not a lot of people have heard of that,” Misty said. “And just the smell of the mushrooms cooking for mushrooms on toast makes Andy think of home. His grandmother grew mushrooms in her garden.”
Locally grown ingredients
Like Farmers Gastropub, JW’s Kitchen will put an emphasis on sourcing ingredients grown or raised nearby, Misty said. Farms such as Newman Farm pork, Willow Mountain Mushrooms, Peace Valley Poultry and Terrell Creek Farm will be featured on the menu.
Food sustainability is something that should be thought of as a priority, Misty said, and ensuring the success of farming ventures such as those is a key part of addressing it, she said.
Farmers Gastropub opened with that mission in mind — it opened downtown in 2009 and moved to its current location, 2620 S. Glenstone Ave., in 2013. The Hampshires bought the restaurant in 2015, Misty said.
In the first days of their ownership, Hampshire said finding such food suppliers was a challenge. The task is much easier now — even for supplying two restaurants.
“Now, they are walking to our back door,” Hampshire said. “We hear from farmers telling us what they grow, and whether we would like to try it.”
Gourmet comfort food
The Hampshires seek to pair culinary excellence and comfort food. The menu will feature interesting twists on breakfast classics, from sweet gravy to savory waffles. Traditional brunch classics will be available, as well as grab-and-go favorites, Hampshire said. It will also offer options that meet vegetarian, vegan, gluten-free and other dietary preferences.
And, because brunch is the star, plenty of eggs.
“If you follow our Instagram, you’ll see that we put eggs on a lot of things,” Hampshire said, laughing. “My husband wanted to call this restaurant, ‘Put An Egg On It.’”
The Hampshires have built a reputation for signature dishes and impeccable flavors, however. That means the full English breakfast, a Gastropub favorite, will return — as well as Wife’s Hash and made-from-scratch biscuits and gravy.
When open, the restaurant will be open from 7 a.m. to 2 p.m. Monday through Sunday. Until then, interested diners can follow the restaurant’s progress on its website (under construction), or at @jwskitchensgf on social networks.
Joe Hadsall
Joe Hadsall is the education reporter for the Springfield Daily Citizen. Hadsall has more than two decades of experience reporting in the Ozarks with the Joplin Globe, Christian County Headliner News and 417 Magazine. Contact him at (417) 837-3671 or jhadsall@sgfcitizen.org. More by Joe Hadsall
