Farrand Hall diner to open Thursday in downtown Three Rivers

A new take on the classic American diner is coming to downtown Three Rivers this week.

Farrand Hall will open its diner concept on Thursday, February 5, bringing counter service, seasonal cooking and a casual, energetic atmosphere to the historic downtown.

“This is our reinterpretation of a diner, but with a more seasonal and elevated approach,” Farrand Hall founder and CEO James Gray told Watershed Voice.

The menu leans into familiar comfort foods, but with updated twists. Gray said dishes like chicken pot pie and hot dogs have been reworked using higher-quality ingredients and modern techniques, while still keeping the spirit of diner classics intact.

The space itself was a major reason Farrand Hall chose Three Rivers for the expansion. Gray said the team was drawn to the city’s historic downtown and the opportunity to be part of ongoing preservation and development efforts.

“The space was already a fully outfitted restaurant, it was beautiful, and it fit our vibe,” Gray said. “There was very little initial investment, which made it feel like the right fit.”

Inside, the diner is designed to feel more like a gathering spot than a traditional sit-down restaurant. Guests will order at the counter rather than from servers at tables, a choice Gray said helps keep the energy high.

“Counter service keeps the energy lively while also keeping the overall feel much more casual,” he said. “It makes it more interactive and feels more like a party than a restaurant. That’s at the core of our hospitality philosophy.”

Seasonality will also play a central role in the menu. Gray said rotating offerings allow the restaurant to support local agriculture while encouraging diners to eat with the seasons.

“That’s at the core of our culinary philosophy,” he said. “It allows us to support local agriculture and get back to eating the way we should be.”

While Farrand Hall operates higher-end concepts elsewhere, Gray emphasized that the diner is meant to be approachable.

“This is not a high-end experience like the Estate,” he said. “It’s way more casual, with very accessible price points, but with the same community vibe. Overall, we just want people to enjoy the food and have a good time.”

Opening-day hours begin Thursday, with service Thursday and Friday from 7 a.m. to 9 p.m., Saturday from 9 a.m. to 9 p.m., and Sunday from 9 a.m. to 2 p.m. Sundays will feature bakery items and coffee, with a small breakfast menu served until 11 a.m. Gray said the restaurant is still waiting on its liquor license, which he expects to receive in the coming weeks.

Maxwell Knauer is a staff writer for Watershed Voice.