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At FARMHOUSE, our Executive Farmer, Nathan Peitso, works directly with his family farm and the region’s top farmers to grow, harvest, and create seasonal and vibrant dishes. The grain used for the pasta, pizza and bread comes from Nathan’s family farm. Nathan creates a seasonal farm-traceable “seed-to-plate” cuisine that showcases ingredients at their peak each month. Our menu highlights butternut squash, napa cabbage, artichoke, brussels sprouts, swiss chard, beets, grapes, rhubarb and responsibly farmed meat, poultry, and sustainable seafood.
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OC mom and daughter want you to feel right at home at their restaurant, Heirloom a Modern Farmhouse
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Indulge in a handpicked selection from our breakfast, lunch, and dinner offerings, each crafted to tantalize your taste buds with the finest local ingredients. The pool is surrounded by a beautiful stone wall lined with blooming plants of many kinds, and in spring, wisteria notes waft over to wherever you’re lounging. Adjacent to the pool is a casual lunch and dinner restaurant, Farmstand, that serves comfort food like wood-fired pizzas, steak bavette, and yellowtail crudo. "We want people to come in and feel like they're in our home, that they're with friends and family," said co-owner, Leo Clancy. Enjoy our dishes, discover homemade pastries from our bakery, and browse our market for a selection of gourmet groceries, including fine charcuterie and wines. Nothing against Cup Noodles, but this dish just tastes like a better-than-average rendition of something you could throw together with leftovers from your fridge.
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The restaurant should be a focal point of your attention as you plan your stay. It’s a good idea to skip lunch so that you’re primed for what is to come. Executive Chef Wilmer, who trained with Erik Anderson, among notable others, is equal parts soulful and methodical in his approach to the complex yet elementally satisfying tasting menu he and his team have developed over the last year.
CHICORY SALMON SALAD18
Their goal is to make customers feel like they're right at home with the restaurant's intimate setting. Amazing authentic Thai restaurant with a charmingly cozy atmosphere/vibe.The food is finger licking good! My partner and I went several times during our trip to LA and even brought friends. My favorite dish is the branzino and volcano noodles, still thinking about it.
“We tried Heirloom for the first time last night and had a great experience. The lighting and the music should be noted for setting the perfect tone. All of the pasta, bread and pizza is made exclusively with heirloom wheat from Nathan’s family farm. It somehow makes the pizza crust taste more wholesome and lighter at the same time. No matter what time of year, you can be sure you're eating the best of the season.
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At Farmhouse, our mission is to support local artisanal and boutique producers who are conscious of what goes into their products and how they are produced. From farmers and fishermen to wine and spirits makers, our food is created through the careful sourcing of only the best ingredients. Our simple, flavorful and creative dishes are not only inspired by the ingredients themselves, but the network of friends who supply us with the quality ingredients that Farmhouse is known for. He can also offer a wider selection of products and ones that are only available to him.
Don’t forget to add a bottle of bubbles or our Farmhouse Bloody Mary!
He gave up the Tarzana lease, where rent and water costs had increased greatly, cut back on production from Agoura Hills and shifted to drawing mainly on harvests from Kenter Canyon to benefit from its larger scale and lower costs. He calls the arrangement with his family a “work-trade program,” in which he does research, marketing and trouble-shooting for Kenter and receives the pick of the farm’s produce to sell at Maggie’s. When the temperature drops below 70 degrees in LA, order this massive bowl of life-affirming veal broth, chewy egg noodles, and bone-in beef short rib. It’s the kind of warm, slow-cooked dish you should eat all by yourself when it’s gloomy and you need some beefy, basil-topped comfort. At the restaurant you can expect floral arrangements, family photos and phenomenal food.
Lao Table Set
This bold Thai spot is more than just a maximalist twist on Barbiecore, though. The menu is a masterful mix of pumped-up Thai dishes that you won’t find anywhere else in LA. After you leave, you’ll be thinking about the boneless fried chicken served with yellow curry, flaky roti, and neon blue sticky rice on one heaping plate. You’ll be dreaming of the Flintsone-sized braised short rib smothered in creamy panang curry. And if you’re really hungry, you’ll have visions of the giant Lao Table Set, a prix-fixe party platter filled with the menu’s greatest hits—it’s the crowning glory of Farmhouse Kitchen and a must-order if you’re here with a large group.
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We also love sitting at the bar watching our food being prepared and chatting with the chefs. From cups decorated with LED crowns to tacky tiki head mugs, the drinks at Farmhouse Kitchen are about as colorful and gaudy as the restaurant itself. Fortunately, they all taste pretty good (especially if you like your cocktails on the sweeter side). Farmhouse Inn is a lot like Single Thread in Healdsburg in terms of its European-style combination of fine dining and luxury lodging. But while Single Thread’s inn overlooks downtown Healdsburg, Farmhouse Inn is in the woods, back off the road and ensconced in greenery, with loungey outdoor spaces and flora of all colors and aromas.
Ashley Luna’s brilliant beverage pairings (wine, sake, zero-proof drinks) take into account the meandering, non-linear nature of the meal. That is to say, they don’t move in intensity from light to heavy; they undulate with the menu. And Executive Pastry Chef Amanda Hoang’s desserts are in the lineage of The French Laundry and Cyrus (she worked at both) but uniquely her own surprising and deceptively simple concepts. This full-on feast of a combo plate—meant to feed a group of four—is a smart way to sample a bunch of Farmhouse Kitchen’s best dishes at once. You’ll get some hat yai fried chicken, panang neu short ribs, shrimp fried rice, and a whole lot more for $179. The “family farm” happens to be the famous Kenter Farms, now named “Maggie’s Farm.” According to an article in the LA TiMES by our superhero produce writer, David Karp, Nate took over Maggie’s Farm from his father and made some changes.
Freelance Coffee Project is a boutique roasting company located in Newport Beach, California - the first roasters in Orange County to focus solely on single-origin coffees. Not only is the taste of their coffee second to none, but they also share our philosophy of supporting family farms and using fresh, responsibly sourced ingredients. We don’t suggest trying to take down this massive, braised short rib coated in rich panang curry on your own.
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