The Hope Farm Revisited

Robert Burns wrote,  “The best-laid plans of mice and men often go awry.” When that happens it's best to be nimble and quick on your feet. That scenario was repeated often when Covid hit. The rules changed, especially in the restaurant industry.

As the father and son founders of The Hope Farm in Fairhope, Robert and Bentley Evans found being quick and flexible was essential to survival. Theirs is a renaissance tale of sorts. A post-Covid “getting back to all the nuances we originally thought we would do,” says Robert.

Robert and Bentley created The Hope Farm as a gathering place. Neither had any experience in the restaurant business but wanted a collection of casual dining areas in a beautiful setting where people could enjoy the pleasant atmosphere and have a superior selection of fine wines paired with great food offerings. 

Now that Covid restrictions are behind us, Robert and Bentley are preparing to execute their original plans for The Hope Farm. They will soon be opening The Barn, a casual yet upscale dining area that is an open concept offering a specialty coffee service by Nova Espresso, lunch Monday through Friday, and Specialty Dinners and Wine Tastings. 

The Barn will have a larger kitchen to better serve the growing number of events being hosted at The Hope Farm. Special events and gatherings like receptions, rehearsal dinners, birthday parties, and corporate affairs represent a significant portion of The Hope Farm’s revenue. 

Along with the new dining additions, Robert and Bentley wanted to take the originally planned menu in a certain direction. Their talented chefs, led by Executive Chef Adam Stephens and Chef De Cuisine Ben Snellenberger are implementing a Brasserie-style menu featuring more shareable plates. “There will be a little more choice in building what you choose to go with your entrée,” says Chef Adam.

“We opened right when Covid hit,” says Robert. “People couldn’t sit close together; extra expenses were incurred to ensure enhanced sanitization processes were implemented to battle the pandemic.  We really had to improvise.” As the restaurant and bar adjusted, The Hope Farm was doing twice the food service it had anticipated. “Not a bad thing,” says Robert, but we knew we needed to increase our kitchen capabilities. We are excited about the new space!”

The Hope Farm is a special place with several dining areas throughout the gorgeous property. They grow their mushrooms and herbs in specially designed containers and have raised beds growing lettuces and greens in nooks and crannies around the property. Fruit trees adorn the outside areas named The Pavilion, The Back Forty, and The Patio. Some areas have private bars and televisions for football parties and such.

Indoor dining includes the Main Dining Room, The Hall, The Cellar, and The Loft. Dining inside or out is optional, weather permitting.

Plans are to add more multi-course tasting dinners, wine dinners, and events in the future. “One tasting dinner we plan to do will feature mushrooms and Wagyu,” says Robert. “Having never been a chef, we build on processes from the guest's perspective. I want people to come and enjoy an elevated, leisurely dining experience. No need to be in a hurry here.”

In addition to his other responsibilities, Bentley Evans handles all the event bookings. The Hope Farm can accommodate large or small groups for dinner parties and special occasions. He has also created a series of “The Hope Farm” podcasts that tie into their vision.

Chefs Adam and Ben are busy implementing the original concept with a few additions in mind. “We want our steak selection to be the best in the area, with seven house-made butter services and five sauce services,”  says Adam. “Our staff is as strong as it's ever been.”

“We are excited about the changes and additions,” says Robert. Now that we can gather again, we can go back to our original concept with a few modifications that we feel will enhance The Hope Farm experience for everyone. We are grateful for the loyal community support we’ve received since we opened and look forward to growing together!”

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