Farrand Hall to open new Three Rivers location in early 2026
Farrand Hall’s original location in Colon opened in 2019 and quickly built a following for its farm-to-table approach, inventive menus, and focus on seasonal, locally sourced ingredients. In 2023, the owners added a bakery and production kitchen in Colon, expanding their capacity and supporting both retail and restaurant operations.
Farrand Hall, the acclaimed fine-dining restaurant based in Colon, plans to open a location in downtown Three Rivers in February 2026.
Owner James Gray told Watershed Voice the move reflects community demand and an opportunity to grow the Farrand Hall brand in a more approachable way.
“We’ve always thought downtown Three Rivers was special with all the old buildings,” Gray said. “So much potential – and we’ve often considered doing something there.”
Gray said the new restaurant will occupy a turnkey space at 415 North Main, allowing the team to save significantly on start-up costs.
“Because it was a fully built-out restaurant, we don’t have the typical expenses that come with opening,” he said. “It even had tables, chairs, and dishware, so the investment is much lower.”
The Three Rivers concept will present a more casual version of Farrand Hall dining, built around an all-day café model operating Thursday through Sunday, with Sunday brunch only. The menu – still in development – will offer light breakfast and lunch items, along with familiar Farrand Hall staples like black garlic chicken and its pot roast sandwich.
Gray says they’re providing something people have been asking for.
“It’ll be casual but thoughtful and creative,” Gray said. “A reinterpretation of diner food for a modern audience.”
Farrand Hall’s original location in Colon opened in 2019 and quickly built a following for its farm-to-table approach, inventive menus, and focus on seasonal, locally sourced ingredients. In 2023, the owners added a bakery and production kitchen in Colon, expanding their capacity and supporting both retail and restaurant operations.
Gray said the new Three Rivers site will allow the team to leverage that existing infrastructure while continuing to invest in their staff and community.
“Our mission has always been to create a company that has a positive impact on the communities we’re in and the people who work for us,” he said. “Farrand Hall is more than just food for many people – it’s a community where people feel connected to the ethos and philosophy we set out to achieve.”
Gray said Farrand Hall expects to release the final menu by mid-December, with construction and inspections to follow before the February launch.
Maxwell Knauer is a staff writer for Watershed Voice.
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