November 19, 2021

Pacing. Pacing! Even the very best meals can not be enjoyed if they are rushed or if they take forever. We selected the 5-course menu and were told to expect a 2-2.5 hour experience. That alone it too long (30 minutes per course?). We ended up leaving 3.5 hours in (at midnight), skipping dessert to do so. It was simply too long and too late. This pacing overshadowed the entire meal. 

Which is too bad. The food was inconsistent but good, especially for this price point ($120/pp). You got a lot for your money, including quality food and cooking. Some dishes shone bright, others fell flat. But with a few additions and an impressive "Chef's Spread", there is plenty to come back for if you have nowhere to be...for a few days.

The setting alone is worth it. It's simply gorgeous. You walk up and want to be in this space, whether in the outdoor seating or indoor, by the firepit or at table. It's beautiful.

Service lacked. I arrived early and was sat by a beautiful fire pit and handed a wine list. It was 10-15 minutes before anyone came back to see if I actually wanted to order anything - which I did. It was another 20 minutes before the wine actually arrived. Pretty big hospitality miss right off the bat - and certainly foreshadowed the rest of the evening. The staff were friendly and earnest...but did not match the setting.

The disconnect between the setting (which set your expectations at a certain level) and the food and service (which did not measure up) kept me off balance. Particularly disappointing were the vegan dishes delivered to my friend. I would have expected far more from a farm restaurant than what was delivered.

If I lived in the area, this is a nice date night. Beautiful setting, food that strives to be better than most. But this restaurant had a ton of misses and, at its core, is not up to Michelin standards.

Vegan amuse: Toasted baguette, tomato salad, chimmichurri, chive batons
Amuse: Roasted fennel soup, house made marscapone, red onion relish jam, nuts, parsley
Chef's Spread. Chicken liver mousse, Red pepper jam Golden raisin mustarda, Dried pineapple dusted with Chiles, Pear in balsamic, Bleu cheese, Goat cheese
The squash soup to begin. Egglant caponata, pickled radish, tessa, sweet potato chips, mushroom dust, herb oil
Pouring in the soup...
The result. The server knocks your bacon down with his hand while pouring.
Vegan dish: "Soil garden". Well composed. It had been on the menu the previous year.
Persimmon and pomegranate semi salad. Herb yogurt, bibb lettuce, rose apple chips, candied hazelnuts, honey lime dressing, mint. Not that great.
Parmesan tacos with aged beef carpaccio. Pickled garlic aioli, okra, shallot rings, caramelized onions, cilantro, greens.
Potato Gnocchi. Calabrese sausage, oven dried tomatoes, chanterelles, zucchini, okra, goat cheese, fried sage. Best dish of the night by far. Really excellent all around.
Vegan dish. This was an afterthough. Just various vegetable cooked and put on a plate. Disappointing from a farm restaurant.
House made pineapple sorbet, pop rocks, freeze dried mango. This was delicious.
Grilled ribeye, black garlic emulsion, grilled corn, grilled shishito peppers, grilled squash, chimmichurri. My steak was medium (not medium rare as ordered) but just fine. The two sauces were forgettable.
Vegan dish: potatoes three ways. The cannoli (upper right) was fantastic (per my friend). Others were fine.
Grilled swordfish, chickpeas, green beans, corn & pomegranate relish, eggplant agrodolce, pickled turnips, grilled melon, hibiscus leaf. My friend enjoyed this dish very much.

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Replying to Steven Smith