Restaurant Review: Farmhaus

It's always kind of exciting to see local restaurants recognized in large publications, like the executive chef from South City's Farmhaus (at 44 and Jamieson) getting a "best of" mention in a recent issue of Food & Wine magazine.  I had heard of the bistro before, but we hadn't made time to try it until Mr LikesIt was awarded a promotion at work, and we decided that it would be the perfect place to celebrate.

And it was soooooo goooooood.

Farmhaus' specialties are local (except for the fish) and seasonal ingredients.  We chose several small plates and entrees, and there wasn't a thing I wouldn't go back and have again.  Of course, the menu changes almost daily, but based on this experience, I think anything on it would be fantastic.

Local Artisanal Cheeses:  Marcoot Jersey Creamery Alpine (cow’s milk) and Baetje Farms Saint Genevieve

(goat’s milk), Murray Farms plums, E.F.F. summer sausage, grilled local peach, red onion and pecan chutney, local honey, Augusta Port gastrique

Nachos: House made chips from local sweet potatoes, Salemville blue cheese, cherry wood smoked bacon lardoons, fire-roasted red pepper catsup

 Conch Fritters: Grilled corn, jalapeno, Sriracha mayo

Bacon Wrapped Meatloaf: Sweet and Yukon Gold smashed potatoes, sous vide pearl onions, tomato merlot

reduction

 Jerseyville Dry Aged Ribeye: Grilled over a slow fire, smashed sweet & Yukon Gold potatoes, Ozark Harvest Farm glazed carrots, steak sauce V:4.1

I don't know if the photos do the food justice, but it was amazing.  It was the kind of amazing that has about 17 As in it.  Amaaaaaaaaaaaaaaaaaaaaazing.  I wanted to lick my plate, had it been socially acceptable (or had Mr LikesIt not fought me for it). I can't wait to go back and see what's on the menu next time!