I think it is fine and dandy if some people are confused at first. Two+ hour waits for a table are no fun. Maybe that'll keep initial crowds at bay somewhat [[she imagines hopefully ...)

The "Farmstead restaurant" moniker is not just jumping on the trendwagon for GCG's chef Josh Stockton. He grew up with family-farm-based holidays, and still has a familial connection to Berkshire hogs. I'll be ordering the pork!

http://detroit.eater.com/2014/7/8/61...old-talks-pork

http://goo.gl/4uYiRM