Fine dining on the farm -- the source for their farm-to-table cuisine.
Most of the dishes were prepared sensitively, foregrounding the ingredients. We ordered the curried cauliflower, butternut squash soup, roasted mussels, braised short rib, panelle, pumpkin pot de crème, and banana bread. The highlight was certainly the cauliflower, which had been rubbed with spices and served over a green curry. The dish's flavors were the most complex of our order and the cauliflower had just come to a crisp. The baked mussels were also noteworthy for the balanced textures between the flesh and breadcrumbs. Eating it on a saltine felt like I had been invited to snack like the chef does.
In a couple of cases, the preparation overpowered the ingredients. The soup was thin but tasted mostly of browned butter. The desserts were very sweet, leaving the pumpkin in the pot de crème as an accent rather than a centerpiece.
Insofar as fine dining is about guiding the diner's attention to the food and the experience, there were a couple hiccups during the meal. Our server referred to the crème fraiche on several dishes as aeoli, and they described the short rib -- which was served off the bone and arrayed over spaghetti squash -- "like a smash burger from Culver's." The formulation almost turned me to a different dish: I enjoy a good smash burger but generally pay much less for it than for fine dining. (Ultimately, the description was misleading.) And while I appreciate attention from the server during the meal, my companion and I were interrupted several times, as we ate and spoke.
I am fond of farm-to-table dining, and I expect to come back when the seasonal menu changes but perhaps not before then. read more