Farmers Grain Kitchen + Cellar

There’s no more fitting place than the historic Edmond Flour Mill to usher in a new era of regionally sourced cuisine. The downtown Edmond site, established in the early 1900s and later reopened as Farmers Grain, provided local farmers a means to market their wheat, corn, grains and poultry. As Edmond grew from a farming to an urban community, Farmers Grain expanded into a garden center and feed store. In October 2022, the storied building steeped in Edmond’s rich and rustic heritage found its new calling.

More than a restaurant, Farmers Grain Kitchen + Cellar is the epitome of owners Payne and Rachel Mills’ mission to get back to a sustainable lifestyle. Featuring regionally sourced, seasonal ingredients that are farmed and gardened responsibly, their New American style cuisine elevates dishes like steak, duck and short ribs while maintaining the warmth and goodness of a home-cooked meal.

Second Nature

Born and raised in Edmond, Chef Payne developed a respect for nature’s bounty at an early age. As he picked berries and greens and hunted wild game on his grandparents’ property in east Edmond, his love of cooking also evolved. After attending Francis Tuttle’s Culinary Arts program, Payne trained under some of the finest chefs in Michigan and Switzerland, and as the Sous Chef, he helped open Vast in OKC.

Chef Payne and his wife Rachel, baker and owner of I’s Bakery, relish the time they get to spend on their 40-acre farm in Luther, OK. “We love caring for the land and animals,” Payne says. “Everything we do is very intentional. Our pigs are forage fed and they help clear the land. The goats trim the trees and the Nigerian dwarf goats provide milk, soaps and lotions. The proper food and habitat of the animals makes for a higher quality cuisine.”

Wine and Dine

Chef Payne’s menu rotates frequently, following the seasons and availability of local ingredients. In fall, dishes brim with root vegetables and wild mushrooms. Summer touts various greens and garlic, and winter’s lineup includes cozy dishes like Short Rib Stroganoff, Crawfish Cakes and White Bean Cassoulet with slow-cooked duck. Homemade pastas also make their debut at times throughout the year. Chef Payne says, “We take common foods and make them exciting and make complicated things simpler and easy to enjoy.”

A year-round attraction is Rachel’s sprouted wheat bread and whipped herb tallow. Many people stop by just to buy loaves to go…and they go fast! “It takes two days to make it,” Rachel explains. “I make a baby sourdough starter a day ahead. After I mix in the grains, I bake, slice and grill the bread.” That extra step of grilling adds the most satisfying crunch to this hearty, billowy bread.

Wine pairings at Farmers Grain are an art form. Sommelier and co-owner Cy Mills curates a remarkable wine list from around the globe, and truly has a heart and ardor for wine and hospitality. You’ll find him throughout the restaurant, helping guests choose the perfect sip to complement their dish.

Fine, Not Fussy, Dining

The redesigned Farmers Grain building has a comfortable, French Country feel with a wood plank ceiling and leather banquettes that create a welcoming mood. An old grain scale original to the building flanks the entry, and wood shelves display Rachel’s baked goods, soaps and lotions for sale. As Chef Payne says, “Eating at Farmers Grain is like eating at a friend’s house, and the food just happened to be amazing.”

Located at 102 W. 1st St., Edmond. For reservations, call (405) 216-3524 or book online at thefarmersgrain.com. Walk-ins welcome.