The Chronicle reports a late May or early June opening.
I ate at Meadowood when the chef was there and it was excellent. I hear that Dixie did not do him justice or the other way around and I did not eat there . Sounds exciting and given the location , one more place to add to the do list. Thanks. Super (easy to type that and a matter of habit if you don't mind :-))
No prob. Looks like the winery is open now and the tasting room stays open until 6 pm which is a nice option for folks who will be dining there or dining nearby.
It's open. Here's a picture of his menu:
I listed the menu on the review, in case it's hard to read. any link to the TA listing? Google and TA lag on getting biz up.
Anyone eaten here yet? I love the gastropub angle, that speaks to me.
Better pic of the menu:
Service will take a bit, of course... new restaurant, new systems. The food was out of this world, and I am so glad to have Mr. Humphrey back. =) It is SUCH an original take on the played out Gastro "deviled eggs, sliders and kale caeser" menu..... It's just yummy, unpretentious... perfect mixture of our product focused area and some real skilled technique that isn't like watching some insecure chef prove a point by working issues out on a plate.
Yay. That is all. So happy.
Here's Michael Bauer's review from yesterday's Sunday Chronicle:
We really enjoyed dinner at Farmer & the Fox last week. Chef Joseph Humphrey's (formerly of Meadowood) menu is filled with unique dishes prepared in inventive ways reflecting a gastropub style but having a number of more traditional choices as well. I especially enjoyed the smoked mussel chowder ... to die for! We loved the club-ish atmosphere and the cocktails were outstanding. It has a full bar (popular with the locals) with flat screen TV, small, 2-person banquettes in the bar area and abundant seating in the main dining room as well as on the patio.
It was a lovely warm evening and we retired to the elevated patio area. With it's overhead string lights casting a soft glow, comfy furniture & gas firepit, it was the perfect spot to enjoy an after-dinner beverage.
Thanks for this! Typical Bauer.
I actually don't dislike the guy, but in the above link, they do make a solid point...
F&B is meant to be art, but it's a brutal business in regards to money. So, it's about filling the seats, and you fill the seats with good reviews. Bauer should retire. Too many of the Bay Area chefs are limited by the business owner saying that "you need to cater to Bauer so we get a good review"... which homogenizes the food scene, and it's why those trends of ahi tartare, avocado bruschetta, deviled eggs, or other things end up being played out and too long a life. People cater to Bauer, so things all get similar. I thought it was *just* the tired gastropub thing, and people were getting lazy.... but that's not it. It's that they need a good review.
Anyhoo... I am delighted the way Joe reinvented the whole scene at this spot, and it feels fresh and new to me, which hasn't happened in a long time.
I think I disclosed that I know Joe from previous work? If I hadn't I want to make that clear!! =) Transparency and accountability, to be sure. Cheers!
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