From Our Editors
Inside a 19th-century farmhouse, Executive chef Javan Small uses seasonal meats and produce sourced from local farms to create contemporary gourmet dishes that have earned praise from Gayot. The dinner menu changes to reflect seasonally available ingredients and has included seared duck under orange oregano sauce, cast-iron-seared scallops with bacon corn pudding, and grilled zucchini cakes drizzled in carrot-chipotle syrup. Chef Small creates each dish using the techniques he learned studying in kitchens across the US and Europe. The chef even spent time working at a Michelin-starred restaurant in Luxembourg, where he learned the knife skills necessary to shred old dream journals full of surreal dinner recipes.
With its quaint wood accents and large farmhouse windows, the restaurant's provincial style perfectly mirrors the pastoral origins of chef Small’s ingredients. The website likens dining at The Farmhouse to “stepping into an Andrew Wyeth painting.” The six dining rooms exude simple elegance with wide-planked wooden floors and wooden chairs. The Farmhouse also houses an English-style pub that houses more than 60 bottles of wine, a four-page list of bottled beers, and more than 30 kinds of scotch whiskey.