Today was my first time at Farow Restaurant with my wife. The food was absolutely delicious. Everything they served us was literally mouth watering and super tasty. I do not think iv been to a restaurant as delicious as this in a while. Customer service was amazing, shout out to Alex. 10/10 would highly recommend! If you try it once you'll know what I mean. read more

Went there for dinner. Loved the menu and had outstanding service. The wine list does not seem to match the restaurant. While there are a few reasonably priced wines, most were very expensive for the restaurant. Overall, great experience and will definitely go back. read more

Got there at 5:15. Only reservation available for four. Have heard good things. Our waitress might as well have been in the colonoscopy waiting room. Not happy. After attempting to order THREE different drinks off the menu, was told none were available. Even the lager. I was not being picky. Waited for burgers, just burgers, for 45 minutes. They were really good. So that was one plus. Probably won't be going back. read more

I thought this place was over-priced, too precious, cramped. A bit like boulder itself. Not a good value, not a good atmosphere, and the food was underwhelming. But hey, some people seem to like it. Go figure. read more

This was honestly one of the best meals I've ever had! The food is beautifully prepared and served. The owners are clearly passionate about creating a relaxing place to eat with sustainable, delicious food. read more

Disappointed as we had high hopes that this would be a new place to frequent. Very pretentious atmosphere that did t match the quality of food. I had the blackened trout which was mushy in texture. My wife had a salad which she had to de-stem the greens. The butter pecan old fashioned was a hit, but the meal, not so much. Don't advise veering from their specialty drinks. Thought it was especially interesting that they automatically build in a 22 percent gratuity. The service was fine and I wouldn't have short-changed the wait staff, but apparently they've had issues that have forced them to resort to this measure. read more

Items on the menu are exquisitely prepared and the farm to table freshness is absolutely evident. The best way to experience this restaurant is through the chef's tasting menu. It may be pricier than tasting menus at other locations, but the proportions are a bit larger and well worth the money. Staff was incredibly attentive, answered all of our questions, and did not rush us through the tasting menu. My only regret is that I did not plan in advance so that I could do the wine pairing with the tasting menu. That I will have to save for another visit! read more

This was a very disappointing meal. The dishes we had were just ok but nothing fabulous. We had the lamb ravioli that was more of a gravy than a sauce, radishes on plate didn't really flow with it. The pork belly was so over cooked and chewy. We ordered dessert thinking no one can screw up doughnuts. Wrong! These were obviously cooked more than once and were just oil filled burnt dough with no flavor other than grease. This is not a place I would return to. I had high hopes but this was disappointing on so many levels. We were also seated in the back room that felt like a conference room in a basement. read more

Came here for Valentine's Day. Grace was serving us and was really really sweet. The service and food was great. I believe this place is new which is probably why they do not have many reviews yet. Truly a hidden gem. Highly recommend. read more

Our second time here and the service is sooooo bad. We were one of 3 tables on the patio and were seated for 20 minutes before anyone acknowledged us, finally got water and it took another 5-10 minutes to order a drink. There were plenty of people standing around, just no one to help us. Food was just ok, had very nice focaccia with ricotta, rubbery mushrooms with a cold beans, really a very sub par dish. Tried to have a nice night out and was so disappointed. Won't be returning any time soon. The staff really needs to be trained better. Standing around chatting while customers are waiting is never good. read more

Unique menu, great service, love the atmosphere. A place where the food matters, you won't be disappointed.

Atmosphere was good, service was great but I am not a fan of automatic gratuity. I would have actually tipped them more than the 22% automatic payment but not when they auto include it. This should be up to the customer. By definition it is a tip. If you want your staff to make more then pay them more & raise your prices if you need to. Do force feed gratuity to the customers. Secondly, the tapas menu on New Year's Eve was tiny morsels of food. Two scallops for $33? Really? The rest of the food was similarly very weak in quantity but quality was pretty good. Not off the charts as prices would imply. Lastly, they had no Canadian whiskey... No Crown. No Pendleton. And also no Jack Daniels. What, really? read more

Loved everything about the 6 course experience, came back another time within two weeks, and look forward to coming back.

Overrated for sure. Very attractive and inviting space but overpriced, mediocre food and service and mandatory 22% undisclosed tipping policy. Far better places in the area on all counts. read more

We have had dinner at Farow twice and it is a wonderful restaurant. The food is delicious and well prepared. The arugula salad, delicata squash, and fried green tomatoes were fantastic. We love sharing the small plates and their ever changing menu. Our new favorite restaurant. read more

When we first walked in, we were sure we were in for a treat. The atmosphere was lovely, and sound-muffling tiles made the acoustics wonderful. But the food left us less than inspired. The menu was creative, but suspiciously so...as if the chef randomly rearranged refrigerator magnets to generate quirky results that didn't really make sense. Our actual meal was wildly inconsistent: one entree was delicious, if meager in portions. Another was an epic fail. The appetizer of corn ribs was skillful, the side/app of fried okra was so obviously burned, we had to wonder if anyone in the kitchen even glanced at it before it was plated. My lamb burger was missing all the accompanying ingredients listed on the menu, and I had to send it back: not once, not twice, but three times. When it finally arrived on their third try, the french fries were burned to a crisp. I mentioned this to the server, who said "Well, the burger was ready, so the chef didn't want to redo the fries." Say what? The worst aspect of the entire meal was the service. The table next to ours finally asked their server to just bag their meals to go, since they'd already waited 45 minutes and hadn't even received entrees. Our waters were never refilled. When our plates were finished, we watched our server walk past SEVEN times, and finally had to flag her down for the check. And when we received our bill, we saw that a service charge of 22 percent was automatically added. No wonder our server didn't care! The rationale for this high service charge was printed at the bottom of the check: "We want to be sure all our servers are equitably compensated." Excuse me, but that's Faro's management's job: pay them more! In sum: lots of flashy presentation, little substance and grand ideas that fall short of success. They just flew too close to the sun. read more

The two of us came here for dinner and are as local as they come so we were certainly happy to try out a local haunt in the hood. The plates are intended for sharing and we ordered soup, salads, bread and main entrees. The server asked if it's ok that the dishes were rolled out and we agreed. The 2-tops behind us and beside us all got their dishes long before we did despite coming in well after us. It took 30 mins to get the salads, soup came with no spoon, the bread came a solid over an hour with the main entrees (but came with every other tables salads/soups/1st which seemed to be the intention), no one checked in to see how anything was tasting or needed, water refills had to be asked for, no one asked if another glass of wine was desired. As the hour mark approached and the other tables that came in after us were paying and we still hadn't gotten entrees, we asked for the manager. He apologized profusely and awkwardly. We've both worked the service industry for many many years. We are pretty forgiving, we weren't looking for anything other than to convey that the service was out of order and a bit vacant. The manager awkwardly said he'll make the dinner free and mumbled words that weren't industry common-speak. Frankly he came off as if he never worked in a restaurant. It didn't even seem like he knew what to do. We certainly didn't expect the whole dinner to be comped and expressed as much but he again awkwardly fumbled that he'd do this, meanwhile the server shows up standing there during half of this conversation as well, the irony since he barely came around otherwise. We felt bad, while something should be acknowledged here, like maybe comp the entree or salads, we didn't want to comp into their entire food costs. We just wanted normal service esp given their prices. The server continued to be vacant. Cleared the final dishes after never ever checking in or asking if the table would like another glass of wine, and my company yet still handed him his CC saying "I want to at least tip you so run it for a buck so there was a means for us to leave a tip." While he was either inexperienced, didn't like us, or whatever, he was kind enough-ish so we were willing to tip. He fumbles mumbling that he will be right back and returns with the entire meal charged and their house-mandated 22% "living wage gratuity". Are you kidding me? We flag the manager down to inquire what was happening here. He offers no explanation other than several "oh um" "wow" "um" " I am so sorry" "I apologize" like a broken record. This place was awkward from beginning to end. No way would I come back. The 22% "living wage" mandated tip speaks volumes. Most people are underpaid, impacted by COVID, and trying to make the day work and function. Mandating the tip and then doing so above the standard 20% of a considered good tip speaks to how they have little interest in paying their staff fairly and it's on us to compensate, despite the service being supremely poor. The entire experience left us head-scratching. In the least, train your managers. In no restaurant I ever worked at did a manager promise to comp something and that did not happen. And then on top of it not happening, then not immediately insist on making it right. On top of poor service. A managers job is to make it right, not more wrong. Hard pass. read more