A TRUE FARM TO TABLE GEM
Restaurants love to use the term ‘farm to table’. They’ve been using it for years, implying that their food is as fresh as possible. At Farmhouse at the Beverly Center, it’s not the chef that’s the star, it’s the farmer himself—ensuring the ingredients and the best and freshest possible.
Executive Farmer Nathan Peitso works directly with his family farm and the region’s top farmers to grow, harvest, and create seasonal and vibrant dishes in collaboration with Executive Chef Craig Hopson—a featured chef of the James Beard House and veteran of Michelin-starred kitchens. The grain used for the pasta, pizza and bread comes from Nathan’s family farm. And Nathan creates a seasonal farm-traceable “seed-to-plate” cuisine that showcases ingredients at their peak each month.
Nathan Peitso is a second-generation farmer of Kenter Canyon Farms, and Farmhouse is a dining destination that redefines the traditional restaurant model by placing a farmer at the forefront and thus creating a new culinary movement focused on collaboration with the region’s top farmers to grow and harvest ingredients dictating the dishes.
Farmhouse offers a beautiful and welcoming space. It’s grand and spacious and feels like home—a very relaxed and comfortable home.
During our recent visit for dinner, we started with the fabulous Grilled Oysters. Believe me, whenever the oysters are offered on the menu, order them. Farmhouse carries the biggest oysters I’ve ever seen. And because of their hefty size, they are not served raw. Similar to Oysters Rockefeller, these oysters are second to none. If this is what farm-fresh means, then I’m a fan.
Another Farmhouse standout is the Our/Martini featuring Our/Los Angeles vodka poured long and accoutrement. This is a first-rate martini. Alongside the famed Musso & Frank martini, I think this is one of the best martinis in town. Be forewarned that it is a very stiff martini.
If you want a fine libation with a little less kick, then they Thai Basil with mezcal, Thai basil, poblano and Fresno chili is a fine option. This is a tasty cocktail with a little smoke and heat and pairs very well with food.
A solid starter item includes the Farmer’s Plate of grilled and pickled vegetables, served with bread and goat cheese ranch (the bread is very good). The Ricotta Gnocchi with chanterelle, tarragon pesto, hazelnuts and pumpkin is nice but to a dish to tell the truth.
The pizzas are a specialty and you can’t go wrong with the Margherita or the Pepperoni. The Mushroom with taleggio, braised leeks and parmesan is rich and tasty and a good choice if you want a little something different.
Solid main dishes include the Diver Scallops with butternut squash, oyster mushrooms, Swiss chard and chipotle vinaigrette. The scallops and light and fresh and just plain delicious. The Grilled Half Chicken with roasted and pureed parsnip, winter chard, and lemon marmalade is a great light option.
The 10oz Dry-Aged U.S. Wagyu NY Strip served with bok choy and shoestring potatoes is a fine option for anyone looking for a filling and meaty dinner. Pair this with a nice glass of red wine and we’re talking a really refined and elevated meal.
If you save room for dessert, the Chocolate Tart with candied pecans and orange is a delicious and decadent option.
“At Farmhouse, what we’re trying to do is meld two worlds together—fine dining and creating an environment for people to relax and have fun, and a specialized and agricultural world where we know the absolute, best ingredients and when they’re ready,” explains Nathan Peitso.
“Farmhouse is what happens when the very best restaurateur meets the very best farmer.”
Farmhouse is located at 8500 Beverly Blvd. on the street level of the Beverly Center. Open daily. Monday through Friday from 11:30 am to close and weekends from 11 am to close. Valet parking is available. Call 310-818-4925.
Story & Photography By: Jose Martinez