Enter your email address:

Delivered by FeedBurner

« Camille's, Providence | Main | Whaling Bar at La Valencia Hotel, San Diego »

The Farmhouse, Forestville

I'm going to lead my review of The Farmhouse with a service item and a front of house question and issue. Is our server simply an order taker or are they our guide, helper, and expeditor? On the night I was there with my guest, the server was more of an order taker and bill presenter rather than anything else. Our sommelier answered our questions about the food and the wine, not our server. Our expeditors brought our food, buses cleared our dishes. The floor manager asked us how our meal was. So who should get the bulk of the tip? If I had lots of cash, which I didn’t that night, I probably would have paid out the individuals that actually did something, rather than the server. I’m sure the server is a nice person or maybe they had a staff issue I was unaware of, but this sort of thing gets to me a little bit considering his lack of attention and the expectation of a tip.


Now for the food and there were a couple outstanding items.


The amuse bouche of chantrelle cappuccino soup with porcini dust was great. I’m looking forward to making my version of this during the fall and winter.


Ravioletti with wild mushrooms, while marketed as ravioli, these were the size of mini-ravioli. Too minimalist for me. Maybe if there were 10 or 15 courses I could see little mini ravioli. When they are this small, it's very difficult to get the full flavor of the filling and pasta, because after about three bites, they're gone.


Seared sea scallop over pork belly. Well executed items and a tasty dish. Again, minimal in terms of portion size for a five course menu. Quality was good, dish was hot.


Rabbit 3 Ways, loin wrapped in bacon, confit of leg topped with whole grain mustard, roasted rack. Really, some of the best rabbit I’ve ever had. Moist, flavorful, and of course showed off various cooking techniques. Well thought out, well prepared and shows off the talent and timing in the kitchen. Perhaps the minimalist middle courses were building up for this rather generous course of rabbit.


Chocolate soufflé, when compared to the other items, a bit of a let down. A short cooked souffle, rather than the customary 20 minute cooking time. Dry around the edges without the etheral lightness and luxury of a true souffle.


In total, my guest and I enjoyed our experience. Service was good without a doubt. Attentive (just not by our server). We enjoyed our meals and the pace of the dining room.


Farmhouse Inn and Restaurant on Urbanspoon

References (2)

References allow you to track sources for this article, as well as articles that were written in response to this article.
  • Response
    The Farmhouse, Forestville - The Cured Ham Blog - The Cured Ham
  • Response
    Response: Phil St Ores
    The Farmhouse, Forestville - The Cured Ham Blog - The Cured Ham

Reader Comments

There are no comments for this journal entry. To create a new comment, use the form below.

PostPost a New Comment

Enter your information below to add a new comment.

My response is on my own website »
Author Email (optional):
Author URL (optional):
Some HTML allowed: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <code> <em> <i> <strike> <strong>