At Farmhouse in Nashville, chef Trey Cioccia cures his own meats, pickles his own vegetables and makes his own vinegar. He gets most of his meat and produce from local farms, and his menu showcases Southern-inspired dishes made with classic technique.
After an intro like that, you might expect an urban-chic dining room with reclaimed wood and a bar stocked with artisan bourbons. You’d be right.
Here’s my Pink Lady:
Brussels sprouts salad: Cornbread crumbs, Sherry Vin, Ham, Smoked Sweet Potato, Celery Root Puree
Kale, napa, radicchio, onion, pumelo, macadamia, maple:
Iceberg (or was it Boston lettuce)?
Springer hot chicken, biscuit, pickled garlic, potato:
Pork Belly Poptart, jam, walnut, lemon:
The food was visually stunning: deep greens, bright oranges, beautiful contrasts. Textures were spot-on — crispy when they needed to, soft and comforting when they should be. But the flavors lacked balance: the salads were very vinegary and the pop tart could have used a squeeze of lemon. All in all, good, but not knock-you-down-cryin’ good.
The 411 on The Farm House: 201 Almond St., Nashville, Tenn. 615-522-0688, thefarmhousetn.com
