name recently changed from Station Two Twenty to Epiphany Farms restaurant, same great quality and atmosphere, slightly less expensive. Farm to table restaurant, mostly local from their own farm. One of the best finer dining restaurants in town. Anju Above updtairs is great as well,...More

Station Two Twenty which was formerly Central Station is now the farm to table restaurant called Epiphany Farms.

this restaurant changed its name in summer 2014, so don't be confused. The chefs and the farm supplying their ingredients are all the same though, so you will LOVE it if you seek out high quality, local food restaurants.

Food was unusual and very good. Wish I could get the recipes to remake at home. The catering coordinator (Nanam) was amazing and really catered to our event

We've eaten there twice in the past year, in two different seasons, and the food is incredible. Farm to table experience in a great atmosphere.

This is by far the best restaurant in central illinois. It is also one of the priciest, which is why I only go here once every few months or on special occasions. There is nothing on the menu that isn't unique and delicious. If you...More

For all the places to eat in this town I really enjoyed Station 220. I have spent a lot of time in Bloomington and if you are there regularly, you need try places like this. A bit expensive but its a good change of pace.

Now known as Epiphany Farms Restaurant, the two chefs who own and operate this establishment create a menu based on the produce from their farms. Freshness is the key. Eggs used that evening are harvested that morning. Flavor, texture, and presentation are essential and contribute...More

Stopped into station two twenty for dinner one night because nobody in our group had ever been there. Oh goodness were we glad we did! This is a new personal favorite of mine. The service is above and beyond, the atmosphere is lovely and the...More

We went to Station 220 for Mother's Day brunch, and overall it was delicious! Highlights for me included the shredded pork with cornbread, the kale salad, the duck confit, and the house-made smoked salmon. We're used to more dessert options at brunch, so I took...More