by Heather Y » Mon Jul 14, 2008 12:37 am
"Farm" was really nice. The staff learned from the reservation that we were coming from Louisville, and went out of their way to take care of us. We got their at 8, and were seated right away. (I would describe the decor but it is a bit involved here is the video link for those who care)http://www.indy.com/videos/show/87 The Maitre'd was a bit over ambitious and ensured us the Chef would stop over, but he got busy, and sent a nice little Amouse Bouche our way instead. He could be seen cooking away with his crew because it is an open kitchen.
The Amouse consisted of " a local egg" hard boiled and sliced with a radish slaw, and herb oil. Egg beautiful with a creamy yolk and a tangy slaw. Nice start. For a starter I had the House marinated gravlax with a fennel and pepper salad with a honey mustard vinaigrette. The fish was good, not too salty, not too sweet, cure can sometimes overpower fish if not done right.
And the honey mustard vinaigrette was a nice twist on a classic. Their was also a little pile of beet shoestrings on top.
Hubby had the Endive Ceasar with Spanish Anchovies and Grit crouton. Cool, and crisp Endive hearts piled strategically in a log cabinish shape with dressing on the light side, I did not really see any anchovies, and the grit crouton was mushy not crispy. but the overall salad was good.
I was starving so I decided to go big, As an entree (bigger than hubby), I had the "Chasing skirt" skirt steak medium rare, with the Chili fries, and broccoli rabe. It was good, (I have had better in the Ville for sure) but the fries were addicitve. Perfectly cooked shoestring potatoes with lots of garlic and chili flakes, Delish.
Hubby had the Roasted Tandoori Salmon, (do not know why it was called tandoori) no oven in sight, I guess it is because of a marinade. Forgot to ask, too hungry to care, just enjoyed. The salmon came with Five grain pilaf and a cabbage salad.
We had to try dessert, (we had something similar from their menu on our dessert special menu yesterday Ha!)
Our table neighbor (very near) had the watermelon sorbet and we said we would try it too. Thinly sliced watermelon with a scoop of Vanilla frozen yogurt married with an incredible watermelon sorbet. And get this, their were no seeds in the watermelon so some were created...... from chocolate! Little dark chocolate teardrops scattered over the melon to make them look like seeds!. A for creativity.
After dinner we took a tour, there is a bar as you first walk in, the open kitchen, and a "back room" visible through an all glass and framed wall. Just before that is a Cellar staircase. This would lead to the "root cellar" which was sort of catacombish with various vintage pieces and archived photos and a bar, and seperate rooms with table and chairs like someone's kitchen to hang out, have drinks, listen to the live music that they have every so often. Wanted to hang and have a drink, but we knew we had a bit of a ride home so we needed clarity for that. Maybe next time... we can stay in a B&B and indulge in a libation or two.
My discovery of Farm came from an article I spotted in Food and Wine magazine. It turns out that there is a pretty decent size PR firm that represents Chef Daniel and they seem to be doing a good job. If you got the bucks that seems to be the way to get the word out there.
If you happen to be in the Bloomington area, check out Farm... I do not think you will be disappointed.
Also, if you are worried that it could be a "college" hang out, have no fear... this is not the restaurant for a college student on a budget. I would give it $$$$ rating.
Thanks
