Farming is tough work. Cooking, too, for that matter. What we’re trying to say is: let somebody else do it.
Because it’s just about tip-off time at Farmhouse, an extremely farm-driven restaurant driven by an actual farmer, opening tomorrow at the still-renovating Beverly Center.
You won’t have to search your way through whatever they’re doing to the mall these days to get here. Just hand things over to valet. Next, you’ll be holding the door for your date at this cheery, gently curved first-floor dining room of massive windows framed by suspended ferns.
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Sit by those if it’s sunny, by the fire if it’s one of the other nine days and in the tastefully country-looking private room if it’s that kind of night. Either way, make it martinis using Downtown’s own vodka and owner Nathan Peitso’s own lemons.
He’s a scion of Kenter Canyon Farms who knows basically everybody whoever pulled something edible out of the ground. And he’s changing the menu constantly to highlight all the good stuff he has access to.
So you know you can depend on him and executive chef Craig Hopson to do justice to your veggies, lamb shoulder pizza, wood-grilled, bone-in, 32-ounce ribeye and local black cod with soft-boiled egg.
SOURCE: (URBAN DADDY)