Farmhouse Restaurant Review, Forestville
Posted by Foodnut.com
Farmhouse is a One Michelin Star restaurant and Inn located in the heart of the Russian River Valley, Forestville. We have never ventured into this region and came here for dinner after a long day of playing in the River at Guerneville. This restaurant and inn are located on beautiful grounds full of plants and other vegetation.
Why did we dine here? – Michelin Star plus we were in the Russian River area.
Summary – Farmhouse serves up excellent food in a beautiful environment. The prices are reasonable making it a no brainer for foodies visiting this area.
Insider Tip – Make reservations ahead of time. Entry portion size is high.
Cuisine – New American
Chef – Steve Litke
Location – Forestville, CA
Decor, Vibe – Farmhouse is situated on the first floor of a stately building established in 1872, containing a beautiful wrap around mural. The restaurant is not large and was filled with folks in their 40′s to 60′s.
Farmhouse’s Menu changes with the seasons but retains some classic dishes.
Signature Dishes – Rabbit Rabbit Rabbit, Sea Bass
Full Farmhouse image set
Farmhouse Food Picks:
Amuse Bouche Tasmanian Trout with daikon radish salad – very well done
Dry Creek Peach Salad – arugula, watercress, frisee, crispy La Quercia speck, shave ricotta salata, Marcona almonds, white balsamic- Bartolomei Ranch honey vinaigrette – refreshing on a hot summer day. The savory / sweet interplay was fun.
Sashimi of Ahi Tuna – sun gold tomato, watermelon, frisee, Vietnamese vinaigrette, seaweed salad – it seems like every California cuisine restaurant has Ahi tuna! This one was amazing. Cubed and served with an imaginative combination of vegetables and apples.
Grilled Mediterranean Octopus – fresh chick pea salad, sauce chermoula, chorizo vinaigrette – was boiled then grilled. Super tender, almost as good as Delfina’s.
California White Sea Bass – olive oil crushed Yukon gold potato, Gravenstein apple-chardonnay emulsion, Romanesco zucchini, alba mushrooms – surprisingly one of the best versions we’ve had in a long time. Extremely tender, sauce on the side, the cook knows how to do fish.
Pan Roasted Sonoma County Duck – chanterelle mushroom and spinach strewn herb spaetzle, sour cherry-balsamic vinegar coulis – a huge medium rare breast portion with some slightly cooked cherries. Interesting German pasta accompaniment.
Rabbit Rabbit Rabbit – applewood smoked bacon wrapped loin, roasted rack, confit of leg, whole grain mustard cream sauce, Yukon potato – their signature dish is worth a drive for rabbit fans. The rack and bacon wrapped versions were stellar.
Mascarpone Cannolis & Trio of Sorbet – strawberry, lychee and mint sorbets, fresh strawberry, pink peppercorn sauce – a beautiful dessert with 3 rich cannolis topped off with fruity sorbet.
Valhrona Chocolate Soufflé – bourbon crème anglaise – another signature dish. Light, airy, not too big.
Gravenstein Apple Tatin – pine nut-olive oil crisps, apple ice cream, cider granite, candied bacon – a modern version of this dish. Sweet savory interaction. While this was decent, the other dishes were a little bit more interesting.
OK: (Order if you like this dish)
Pans: (We would not reorder these dishes)
Service – Farmhouse had very good service although the waiter seemed to be divided between too many tables to lift the service to an excellent level.
Value – Farmhouse charges only $69 for a three course dinner. $84 for a four course dinner. These prices are very reasonable for the level of quality you receive. Three Course Wine Pairing $50, $60 for four courses.
Alternatives – Restaurants similar to Farmhouse include the nearby Applewood Inn.
Verdict – Farmhouse exceeded our expectations for high quality food in a rustic location. A weekend getaway here would be an excellent idea.
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