This month on the sixth anniversary of MiamiCurated I’m happy to launch the new, more contemporary design with more images and along with it, a mobile friendly site which a lot of you mentioned you wanted. Be sure to check out the instagram feed at the bottom of the post. Love to hear your comments, suggestions! Kicking off the new design is a post on Farmer’s Table Boca Raton.
The Farmer’s Table is a big success story, not surprising since it knows how and what people want to eat and drink when they dine out these days. Think classic dishes with a tasty twist, lots of vegetables in creative preparations, reasonably sized portions, exciting beverage selections, a casual atmosphere, and all at a fair price. Plus, no butter or cream, nor does the restaurant have a deep fat fryer or microwave. The beef is grass fed and finished, chicken antibiotic and hormone free, and shrimp free of chemicals. It’s 300 seats in Boca Raton, not a small place to fill, and it’s always buzzing, with plans underway for a second location.
Farmer’s Table makes a statement about what it’s about – health focus and seasonal ingredients — right at the entrance, with its herb and lettuce garden that are used in specialty menu items, herb dressings and “garden to glass” drinks.
The large menu is divided into appetizers, greens, flatbreads (like pizza), favorites, handhelds, and supper.Menu items cater to all dietary needs, from vegan, gluten free and Paleo to vegetarian, and a healthy kids menu called “little farmers”.
Start off with one of their signature cocktails, a non alcoholic drink from the menu with craft sodas or juices that read like a juice bar, even including even a cracked open coconut. There’s also a large selection of craft beer and beer on draft along with good wine choices.
Choosing an appetizer was tough,with so many appealing options, so we finally settled on three. Cauliflower seems to be everywhere now, but here it’s one of the more unusual preparations, what they call buffalo cauliflower drumettes. The florets in a slightly spicy vegan ranch dressing were tasty and satisfying, garnished with roasted asparagus.
Maple pepper glazed baby back ribs (4) were a highlight, fork tender and accompanied by a wildflower honey slaw and corn cake that you’re encouraged to eat together. Another winner was the hummus with a slight kick, topped by eggplant and tomato (like a baba ganoush) and served with sliced cucumber and warmed naan. Next time we’d like to try the organic tomato toasted corn tartare with green bean salad, fig balsamic and herb lavash crackers.
Alas, we forgot to order the bread basket – country sourdough, pretzel bread (a fave), chive butter, veggie sticks, pickles and a grain mustard aioli dip.
For mains we went with the kombucha brick chicken on a bed of black rice pilaf with garlic snow peas and carrots and cilantro lime jus. The chicken was moist and tasty. Mr. W vacillated between the daily specials of pork chop from a prized breed of hog called the Duroc and the swordfish from Gulf, but settled on the spice seared Atlantic tuna with cauliflower quinoa “fried rice”, peas and corn and yuzu ginger vinaigrette.
Next time we’ll definitely try what Chef Richard Harris calls one of the top selling dishes — chicken meatballs with Joey’s mom’s tomato sauce and fresh mozzarella. The pastaless vegetable lasagna – steamed spinach with the prized tomato sauce also sounded intriguing for a low cal option (you can also add housemade or vegan mozzarella cheese).
Dessert was a tough choice — strawberry shortcake made with maple vanilla cake ,peanut butter fudge ice cream pie, or the old fashioned apple crisp with vanilla ice cream. The warm apple crisp won the day and our every bite.We chose to sit on the quieter outdoor terrace beside the swimming pool (it’s adjacent to the Wyndham Hotel). Indoors there’s bar, standard and high top table seating. There’s live music throughout the week on the patio.
Appetizers range from $5 to $15, salads $12 to $14, entrees with a complement of sides $18 to $29, and desserts $3 to $11. A glass of wine (a five ounce pour) starts at $9 and bottles at $32. Cocktails start at $11.
We drove up on a Saturday afternoon, leaving early and going to Sawgrass Mills to do some damage. Check. With slow summer traffic, it only took us a half hour driving comfortably to get to Sawgrass from Brickell Avenue and then another half hour to Boca, easy breezy. Another good day outing would be to combine lunch or dinner with a visit to the Boca Raton Museum of Art.
Farmer’s Table Boca Raton, 1901 North Military Trail (T.561-417-5836.)