Farm fresh with interesting twists to recipes and a crazy Bloody Mary menu, I’m in. Farmer’s Table is known in San Diego for it’s farm-to-table concept but it’s even better than that. I recently had brunch at its newest location in Bay Park and it didn’t disappoint.
The interior design of this restaurant makes you feel right at home. It’s even decorated with repurposed farm equipment. I like to think of it as farmer chic.
Impressed with the design and decor, I was excited to start my dining experience. My fiancé and I chose one thing from four different categories on the menu so we can taste a variety of dishes.
He ordered the Ragn’ Cajun Bloody Mary topped with bacon wrapped shrimp, jalapeño, andouille sausage, bacon and pickled veggies. It’s definitely a meal in itself. I stuck with coffee and fresh squeezed tangerine juice since I don’t drink alcohol. If you have a table of four, look into sharing the Barn Yard Bloody Mary consisting of all their specialty bloody Mary’s in a pitcher topped with a whole roasted chicken!
For me, brunch always includes an order of benedicts and French toast. The first taste to hit my palette was the short ribs benedict over a creamy lemongrass polenta (polenta is a fave of mine), topped with rosemary hollandaise with a side of arugula-parmesan truffle oil potatoes. Every savory fresh flavor complemented one another.
Adding a little sweetness to my tastebuds, I also had the Tiramisu French toast layered with lady fingers and a coffee rum mascarpone cheese. I topped it off with syrup as well. This is unlike any French toast I’ve ever had, it was so delish!
Moving onto the lunch menu, I had to try the burger under “Sandwiches and More” and a Flatbread pizza. The presentation with every dish is a visual experience in itself. Since I’m about style and visuals, I’m always drawn to presentation and the artistry behind everything.
The burger has a breakfast/brunch feel since it includes a fried egg and bacon. It’s made with 100% angus beef, topped with baby kale on a brioche bun. I love this concept and every ingredient tasted delicious. Except something was missing. It needed a punch or a kick maybe with an aioli sauce.
Lastly we tried the “Speck” flatbread pizza topped with shavings of fresh pear, blue cheese, green onions, fresh mozzarella and prosciutto. The menu doesn’t list prosciutto as a topping, so I think the chef made it special for the day.
Here’s something about me you may not know, I’m not really into pizza. I KNOW, shoot me! BUT this flatbread pizza I will eat any day, any time. I loved the crust and all the flavors blended together. A perfect combination of ingredients if you’re into pears and cheese.
Farmer’s Table is a great spot to bring your family. The staff is friendly and the service is impeccable. It’s a definite “must dine” if you’re visiting the San Diego area or live here. Buon appetito!
Read my first edition of Savvy Eatz, click HERE for my review about Cloak + Petal restaurant.
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