Farmhouse

Reviews about Farmhouse

• 4 / 5

  By Bruce
  We decided to take a ride along highway 1 which takes you along the coast on our way to "Point Reyes National Seashore."  
  
  During our drive my son observed a large sign along the road promoting raw and baked oysters.  My son had his first taste of raw oysters during one of our many excursions into San Francisco and had a craving ever since.  
  
  Since there weren't many eateries along the way, we decided to try this restaurant.  There was sufficient parking next to the restaurant.
  
  The establishment itself was small and had that western feel from the outside.  Actually, I didn't think the diner had many seating inside because a lot of people were sitting outside relishing the sun after our recent rain.  
  
  The inside of the restaurant was small but had ample seating for us all.  It also helped that it was after the usual lunch hour when people normally sat down for their noon meal.  
  
  The restaurant looked like it was once a home, which was transformed into this restaurant (just my take).  There were old pictures of the place and the surrounding area and the furnishings suited or complimented the place.
  
  I occasionally, refer to other reviews just to see what the inhabitants are saying about places we intend to visit but in this case, my "Verizon Wireless Smart-phone" didn't receive any signals.......  
  
  "Ya, so much for nationwide coverage."  "CAN YOU HEAR ME NOW!"
  
  After looking at their menu, we decided to place an order for "twelve oysters on a half-shell along with twelve baked."  Besides, that's what we came for in the first place.
  
  Along with our order, we also ordered a cheese and fruit tray, which consisted of different types of cheese along with fruit and crackers.  
  
  Our platter included crackers, apple slices, two types of grapes, crispy bread, fig jam, goat cheese, and a local cheese; I think it was something Humbolt.....  Who cares, it was good!
  
  Our first order of a dozen oysters arrived soon after.  The raw oysters were fresh and were superb with horse radish and a touch of lemon.  Of course with anything good, it doesn't last long and I was ordering another dozen!
  
  Next came our order of a half dozen baked oysters which were just as scrumptious and fresh.  The three types of Barbecue sauces highlighted the oysters and the first round disappeared in a matter of minutes prompting me to place another order!
  
  The meal was delightful but after everything was said and done, the cost of this meal was over $120.00!  Pretty expensive for a "hankering for oysters" but the food was fresh and well worth the stop.  
  
  Other than the steep price for us on this visit, I think we would stop in again....
  August 24, 2016
• 5 / 5

  By Mike Petonic
  We're "weekenders" in PRS and so make the drive from SF to Point Reyes almost weekly, and we stop by the Farmhouse almost weekly, since they're probably the restaurant that is open the latest.
  
  The new ownership has really turned that place around -- I think it's been between 1.5 and 2 years. Previously, the Farmhouse used primarily non-local SYSCO food, etc etc. Not a restaurant that you would expect out here.
  
  The new owners are smart enough to know what they don't know. They hired a professional management team to both run and refurbish the lodging portion. Patrick runs that, and he clearly knows his stuff.
  
  They had choppy beginnings with their chefs (small tenures -- probably a learning curve on the part of the new owners), but one thing was consistent: Great food, local ingredients, and an evolving menu. Love those priorities.
  
  Some restaurants out here don't evolve their menu, and they've had the 90% of the same menu for the last 8 years. I like the rate of introduction of new dishes. They're not always home-runs (usually are very good, though), but the innovation and variety are there.
  
  Sheesh, I never write reviews, but I see the Farmhouse as being right in the sweet spot of turning around. We love this additional option to area.
  May 26, 2016