I’ve always been a fan of Chef Michael Foust, owner of the Farmhouse. He’s involved in the community and always strives to support local farmers. After an outstanding dinner there last month, it occurred to me that I had not weighed in on the Farmhouse since it started serving dinner several years ago.
We were there during Restaurant Week and, though the Farmhouse didn’t participate in the event, the restaurant was packed. I typically prefer to be in the front room where the bar is because of its charm and coziness. But we were a table of 8 and the bigger room was more conducive to the size of our group. Though it too has brick walls and old wood floors, I used to think it was void of character. Perhaps it was because every table was full, or maybe it was the paintings gracing the walls, but I certainly enjoyed sitting there that evening.
The blackboards in both rooms list the night’s specials, as well as the farmers who contribute ingredients to the menu. The night we were there I was happy to see a Brussels sprouts special with roasted root vegetables and blue cheese. It was hearty, healthy and delicious. My husband started with a vegan chili that he loved.
Some at the table ordered and were delighted with the hangar steak topped with a blue cheese butter and salsa verde and served with awesome French fries, while others enjoyed a potato crusted salmon with deviled aioli and charred Brussels sprouts.
Desserts included a Jude’s rum cake with ice cream and bread pudding, both of which filled the belly.