(由 Google 翻译)第二篇点评(2025年6月13日):试试Ruben餐厅吧,你不会失望的。烟熏苹果木布拉塔奶酪配烤番茄仍然是我的首选开胃菜,不过,烟熏高达香肠火锅也足以满足一般人的食欲。FP餐厅目前为止是我在四合院区最喜欢的餐厅。每当有外地客人来访时,我总是推荐FP餐厅(作为去那里吃饭的借口,好像我需要一个借口才能吃到美味的食物似的)。
Farm Provision是一家很棒的休闲餐厅。它位于蒙特苏马法院北侧,提供独特的用餐体验,在优雅与舒适之间取得完美平衡。虽然Farm Provision可能不属于传统的高级餐厅,但它凭借无可挑剔的服务和对细节的关注脱颖而出。餐厅的氛围温馨宜人,为顾客营造出温馨舒适的氛围。菜单用心制作,融合了来自世界各地的风味,由技艺精湛的厨师精心烹制。这家餐厅以其独特的服务风格而自豪,注重提供周到细致的个性化服务,同时又不打扰客人。工作人员在随时待命和确保客人用餐不受干扰之间取得了完美的平衡。细心的服务员总是能敏锐地预测客人的需求,他们谨慎地守护着用餐区,随时准备满足任何可能出现的要求。无论您是庆祝特殊场合,还是仅仅想享受一次难忘的用餐体验,Farm Provision 都保证超出您的期望,给您留下深刻的印象。现在说说菜品。
因为我擅长自制烟熏马苏里拉奶酪,所以烟熏苹果木布拉塔奶酪配烤番茄、桌边烟熏和烤迷迭香海盐圆面包引起了我的兴趣。它没有让我失望。当服务员拿起烟雾缭绕的面包时,我知道我将享受一场美食盛宴。番茄迸发出浓郁的酸味,与布拉塔奶酪的油润和芝麻菜的辛辣交相辉映。香醋的调制堪称完美,不仅增添了视觉冲击力,更使菜肴的口感达到了完美的平衡。下次来我还会点这道菜。
我的主菜是“蓝领”汉堡,主打阿米什蓝纹奶酪和苹果木培根酱。他们提供草饲牛肉和谷饲牛肉两种选择。相比草饲牛肉,我更喜欢谷饲或玉米“抛光”牛肉的味道,所以很高兴他们提供这种选择。汉堡里的牛肉按要求烹制,但浓烈的培根酱破坏了牛肉和蓝纹奶酪的原汁原味。我建议把培根酱作为配菜。随餐附送的薯条份量很足,薄薄的裹面糊的薯条足够两人份。布拉塔奶酪和半个汉堡太饱了,我把另一半汉堡打包回家,薯条留着,因为我不喜欢重新加热的薯条。
我妻子点的开胃菜是农场蟹饼。这道菜之所以受欢迎有两个原因。首先,味道鲜美;其次,它不含麸质。无麸质蟹饼很少见,而厨师完美地做到了这一点。她点了无骨牛小排,配以欧洲防风草土豆泥和当地根茎类蔬菜。这块肉看起来更像是烤肉,而不是牛小排。无论如何,它鲜嫩多汁,摆盘精美,味道绝佳。烤蔬菜更是令人惊艳。我原本以为龙舌兰烤蔬菜会过甜,但它们的调味恰到好处,口感均衡。我尝了尝土豆泥,果然没有失望。我妻子虽然不爱吃肉,但她笑着把整盘蔬菜都吃光了。
哦,对了,黑啤IPA绝对值得一试。
我期待下次再来这家很棒的餐厅,尝试一些新的东西。
(原文)
Second Review (6/13/25): Try the Ruben, you won't be disappointed. The Smoked Applewood Burrata with roasted tomatoes remains my goto appetizer, however, the Smoked Gouda Chorizo Fondue is more than enough to satisfy the average appetite. FP, so far is my favorite restaurant in the quad area. When we have guests from out of town, I always recommend FP (as an excuse to eat there, as if I need an excuse to eat awesome food).
Farm Provision is a wonderful casual restaurant. Just north of the courthouse on Montezuma, it offers a unique dining experience that strikes a perfect balance between elegance and comfort. While it may not fall into the category of traditional fine dining establishments, Farm Provision certainly stands out with its impeccable service and attention to detail. The restaurant’s ambiance is inviting, creating a warm and welcoming atmosphere for its patrons. The menu is mindful, featuring a fusion of international flavors prepared by their talented chefs. The restaurant takes pride in its distinctive style of service, which focuses on providing attentive and personalized care without being intrusive. The staff strikes the perfect balance between being available when needed and allowing guests to enjoy their meals uninterrupted. With a keen eye for anticipating guests’ needs, the attentive waitstaff discreetly watches over the dining area, ready to assist with any request that may arise. Whether you are celebrating a special occasion or simply looking for a memorable dining experience, Farm Provision promises to exceed your expectations and leave a lasting impression. Now on to the food.
Since I am adept at making my own smoked mozzarella cheese, the Smoked Applewood Burrata with roasted tomatoes, smoked table-side, with grilled rosemary sea salt boule piqued my interest. It did not disappoint. Once the server lifted the smoke-filled clouche, I knew I was in for a culinary treat. The tomatoes exploded with tart freshness, tempered with the fattiness of the burrata and the pepperiness of the arugula. The balsamic was a perfect reduction that not only adds visual pop, but perfect balance to the dish. On my next trip I WILL order this again.
For my entrée, I ordered the “Bleu Collar” Burger, which features Amish bleu cheese and apple-wood bacon jam. They offer the customer a choice between grass-fed or grain-finished beef. Since I prefer the flavor of a grain or corn “polished” beef over grass-fed, it was nice to see them offer the customer this option. The burger’s beef was cooked as requested, but the strong bacon jam detracted from both the beef and the intended blue cheese flavor. I suggest serving the bacon jam on the side. The fries that came with the order were plentiful and the thin batter coated variety, more than enough for two servings. The Burrata and half the burger was so filling, I took the other half of the burger home and left the fries, since I don’t prefer rewarmed fries.
My wife’s starter was the Farm Crab Cakes. This was a hit for two reasons. First, for flavor, and second, because it is gluten-free. Gluten-free crab cakes are rare, and the chef perfectly executed these. She ordered the Boneless Beef Short Rib with parsnip potato puree and glazed local root vegetables. The cut of meat appeared more like a cut of roast than that of a short rib. Regardless, it was juicy and tender, perfectly presented, and tasted excellent. The roasted vegetables were nothing short of awesome. I expected the agave-roasted vegetables to be overly sweet, but they were perfectly seasoned and balanced. I sampled the puree and was not disappointed. My wife, who is not a meat-eater, cleaned the entire plate with a smile.
Oh, and the dark IPA is definitely worth a try.
I look forward to my next visit to this fine establishment and trying something new.