Summer Greens Grow Aplenty At The Farm
Published June, 2006
In the Scene Magazine
Summer is on the horizon, heralding a change in gastronomic sensibility. As cravings shift from wholesome winter staples to lighter, healthier fare, do yourself a favor and take a trip to The Farm of Beverly Hills. Summer is synonymous with fresh salads, decadent burgers and grilled fare, and The Farm offers that and more.
In the heart of the celebrity-sighting district of Rodeo drive, The Farm finds its home on the equally swanky, adjacent Beverly Blvd. This popular and frequently bustling Beverly Hills favorite is a breath of fresh air among its neighboring trendy eateries. The décor is more New England farmhouse charm than Cal-modern, and the service is more Southern friendly than SoCal-cool. Not to say that this place isn’t an A-list eatery, it just dishes up something many local restaurants lack: exuberantly charming servers with a splash of relaxed country ambience.
The dining room is peppered with folk art and farm memorabilia that help establish the mellow farm-chic atmosphere. Large booths beckon diners to sit back and unwind, and an outdoor patio is the perfect place to dine while people watching on a sunny summer’s day. A wine and beer bar serves as a backdrop to the dining room.
Comfort foods shine on the creative and varied menu and the kitchen focuses its efforts on fresh, seasonal, and homemade ingredients. The Farm serves breakfast, lunch and dinner incorporating into their dishes their philosophy of offering refined, yet all-American, cuisine. The lobster club is a twist on an old favorite. One of The Farm’s signature dishes, it is served on homemade country white bread with apple wood smoked bacon, avocado and oven roasted tomatoes. The burger is hearty, juicy and delicious with its flavorful toppings. The arugula, roasted tomatoes, caramelized onion combination was a huge hit at our table. We also added blue cheese for an extra kick.
While The Farm offers a vast array on entrees and other sandwiches as well as traditional breakfast foods, the salads options truly stand out. You have your choice of the more traditional favorites such as Caesar salad or baby greens with balsamic vinaigrette. You’ve got a stellar chop salad made chef-salad style with ham, turkey, chicken and hard boiled eggs with standard veggie accompaniments. The Asian beef salad is marinated steak with Napa cabbage, peppers, carrots, soy noodles and crispy wontons with sesame seed vinaigrette. On a similar note, Ahi tuna is served three ways over a bed of greens. A melt-in-your-mouth crepe-wrapped tuna sashimi, lightly seared tuna filets and a scoop of tartar provide various delectable taste sensations. Although the warm ponzu dressing is a bit salty, the dish remains a must for tuna lovers.
On another trip to The Farm, I dug my fork into the crispy goat cheese salad. I love being able to order a dish and get several different taste combinations on one cohesive plate. Little toasts come with olive tapenade, caramelized onions as well as oven roasted tomatoes and a warmed round of creamy goat cheese. Another winner is the warm artichoke salad served over a bed of spinach. Baby artichokes are grilled to tender perfection and drizzled with a tangy citrus dressing. These salads are anything but run-of-the-mill and The Farm chefs concoct salads ranging from a vegetarian buffalo mozzarella to a Cobb.
While The Farm’s salads may kick your hankering for salt, they also have many delicious baked goods to cure your sugar needs. Cookies and muffins stand out along with some of the most moist, fudgy brownies I have ever tasted! People come in droves to take them away, and they fly off the desert counter at a practically inconceivable rate. When served under a scoop of velvety vanilla gelato, they are a decadent dream-come-true.
439 N Beverly Dr.