From the farm to the table. This is the concept behind the great success of Flora’s Field Kitchen. The restaurant serves healthy dishes with seasonal ingredients directly from their farm and from local farmers. The menu features sandwiches, organic salads, soups and daily specials.
Reviewed: May 23, 2012
Yet another bumpy dirt road deposited us at the nightly bacchanal that sprouted from a farm that dates to 1996. The setting’s great, with vegetable fields running alongside the art-filled Field Gallery, followed by a series of communal tables, hay bales, a white picket fence and the occasional live music. The Cal-Med food itself wasn’t especially standout to people who have access to farm-to-table food in L.A. Granted, we’re never so close to the farm in L.A. County.
The arancini were gummy, and the ricotta and heirloom tomato crostini were more or less standard issue. We did get something site-specific in the form of yellowtail pate, which combined cottage cheese and mango wood-smoked fish. The wood-fired pizza was pretty good, particularly the pie with fennel sausage and shaved fennel. Better yet was the wood-fired yellowtail filet with couscous, roasted eggplant, tomatoes and more. I also enjoyed the hearty white bean and kale soup. The desserts tilted toward classic Americana, though neither the carrot cake, lemon tart, nor the butterscotch pudding, were particularly memorable.
This review was submitted by Joshua Lurie, a writer from Los Angeles. Joshua has participated in the Baja.com Scribes program, a program designed to encourage writers to create original content about Baja California. Baja Scribes may receive food, lodging or payment, but they are encouraged to submit their own opinions on this site, which may not reflect the views or opinions of Baja.com. Joshua’s website documenting his travels can be found here.
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