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On the Menu at Farmer’s Table

A renovated space and updated menu gives us more to love about this New Canaan favorite


We’ve all heard the term “farm to table” when it comes to eating well, but how many restaurants actually follow that way of thinking? For sure, this philosophy is ingrained at Farmer’s Table, a restaurant that prides itself on serving the freshest fare in town. “Eating simply and clean isn’t a new concept, but it’s hard to do,” explains Chef Robert Ubaldo. They practice what they preach by sourcing the best food, taking their time to prepare each meal to order—there’s no steam table or microwave—and “we let the food speak for itself,” he says. Ubaldo grows many of the organic vegetables he uses at the restaurant at his family’s farm in Pound Ridge, and he avoids over-refined foods, unnecessary additives and excessive packaging. His brother runs John Boy’s Farm in Cambridge, NY, so the idea that “fresh is the only way” runs in the family.Farmer's Table New Canaan

Ubaldo opened Farmer’s Table with Lucia Leone in August 2010 on Forest Street. They recently moved across the street, completed a renovation, and re-opened on May 1with more tables and an expanded menu. Although the team is stringent about the sourcing and preparation of their food, the atmosphere in the restaurant is anything but austere. A rustic, unpretentious setting comprised of neutral hues and lots of reclaimed wood reflects a down-to-earth, neighborhood attitude—you feel like you’re at a good friend’s house for dinner. Larger parties can enjoy the spacious farm table that seats 12, set toward the back of the restaurant.

Here’s a list of must-haves from the menu:

Mushrooms & Fog: Ubaldo’s favorite. Mushrooms and shallots pan seared and served over Humboldt Fog goat cheese. The chef switches out the types of mushrooms from time to time, depending on what’s available.

Mushroom Soup: A delicious mix of crimini and black trumpet mushrooms with fresh herbs, red wine and vegetables.

Beet Salad: Beets tossed with lemon vinaigrette and fresh herbs over mixed greens with toasted walnuts and goat cheese.

Grilled Chicken: Marinated in Dijon, whole grain mustard and herbs, grilled and served with fresh vegetables and whole grain wild rice pilaf.

Duck: One of the current specials. Hudson Valley duck breast from John Boy’s farm, pan seared in a steel pan, served with a port and shallot sauce. Served with rice and string beans.

Sesame Crusted Tuna: Also a current special. Sushi grade Yellowfin with wasabi sauce. Served with wild rice pilaf.

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