F&F

I was really excited to check-out The Farm and Fisherman for what I thought was going to be a sure to/hit the spot/lick my lips kind of meal.  Having heard great things from a few friends already about this BYOB and loving the farm to table concept, I perused their menu online while snacking lightly on lunch, making sure to save room for the many dishes I had planned on trying that night.  And, after all this build-up and hype, I was less than impressed with the mediocre dishes I tasted. 

The space itself lacked any sort of defining character. Previous to arriving, I had envisioned diners gathered around big farm-like tables, sharing platters of whole chickens and passing piles of wonderful greens and vibrant, delicious fruit.  Too much?  The lack-luster perception of the environment, I think, could also be applied to the food.  I tasted it, I ate it, but there wasn't any "Wow!" factor there.  Mind you, there wasn't anything horrendous to report about my experience. I just wanted a little something extra from my $27 entree, something besides the farm to table idea, which I couldn't quite get a sense of in the preparation of the dishes, that would make me want to come back to this spot over and over again.  Perhaps I set my hopes a little too high for this newcomer? 

What was even more upsetting was that after sharing the Tartare Salad, Grilled Pork Belly, Quail, Rib Eye, and Chicken Breast with Wood Mushrooms (although I have to say they looked more like Oyster to me), true to form this fille saved some room in her appetite for the course that I feel is never to be missed; dessert. And, after hearing my two options to choose from I wasn't even tempted to lift another fork and indulge.  I passed on dessert!  I just about turned my head and gave it the cold shoulder!  And anyone who knows me is aware that this is not an easy feat.  But, then again, I wouldn't really call turning down dessert an accomplishment for any party involved.  Hopefully, F&F's constantly changing menu will become a little more inspired as the season brings us some great ingredients and flavors to have some fun with in the kitchen.