Farmboy Market, Meats, Sandwiches is a fast-casual restaurant concept, which takes the time-honored tradition of Wood-Smoked Meats (aka barbecue) – and blends it with the quintessential sandwich/sub. Guests at Farmboy enjoy authentic Smoked Meats and Sandwiches, in a comfortable environment. The restaurant is designed specifically to ensure an engaging dine-in experience or a quick and efficient carry-out experience. The meats are primarily smoked or grilled, using real wood, ensuring a “low and slow” approach to barbecue.
The traditional culinary elements of Farmboy are accentuated by locally sourced ingredients, with meats that are raised and butchered nearby. Long fermentation sourdough bread is baked on site, with Heritage grains grown in Arizona. Our fresh fruits and vegetables are grown by local farmers and are typically harvested right before they are delivered. We strive to purchase whole foods and ingredients that are not processed, and if minimally so, they are handled by small family-owned operations that handle as much of the process as possible.
Sandwiches are topped to the guest’s preference, with made-from-scratch ingredients; making for an unforgettable sandwich experience. Farmboy merges the ease and accessibility of a quick service sandwich shop, with the culinary distinction of a top-notch barbecue joint. All of these elements culminate in a menu that is rich in variety; yet simple and appealing to everyone. Other menu items include a Seasonal Salad; Chili’s & Soups; Breakfast Sandwiches and Burritos; and a Taco or Tortilla Wrap option for any sandwich. Price points for farm-to-table cuisine are typically very high, and available only in upscale restaurants. Farmboy solves this omnivore’s dilemma by utilizing the “nose to tail” approach to meat purchasing; taking advantage of the “lesser cuts” by using traditional smoking methods, which turns top rounds into tender roast beef; chuck roasts and briskets into rich cuts of smoked beef; and the trimmings for wood-grilled burgers (sliders). Local poultry is smoked whole, one of greatest delights of smoked meats. Pork is smoked by the “half hog”, with almost all the delicious cuts blended into pulled pork; all prepared in front of the guest in a large wood smoker; displayed for all guests to see the entire cooking process unfold.
Catering and bulk meat orders are very popular for families, local businesses, and events; given the popularity of both barbecue and sandwich catering. Arizona Craft Beers and Wines are offered and are carefully selected to pair well with our menu items. Farmboy also offers a traditional Margarita.
Farmboy highlights the best of Arizona; with an emphasis on excellent quality, and a menu that appeals to all diners. However, behind the menu lies a deep-rooted passion for building the local family farm economy, and bringing farmers and producers together with their community
OWNERS- OREN & DIANA MOLOVINSKY
Oren has been working in restaurants since 1986, and in foodservice management since 1990. Oren operates Farmboy along with General Manager, Dani Bullard; and Chef Dennis Bagnasco. Between them all, they have decades of restaurant management experience. Diana manages all aspects of the farm operations at Molovin Farms (aka Farmgirl Produce); and also, has started selling the product through local farmers markets. Diana will continue to be in charge of planting and harvesting fruits and vegetables that are core components of the Farmboy menu. Many of the vegetables are able to be grown year-round in the warm Sonoran climate of Phoenix. However, Farmboy’s menu will adjust seasonally based on what varieties of heirloom vegetables and fruits can be grown at that time of the year.
Our Farmers & Producers: https://www.farmboyaz.com/