The Farm House Restaurant – Nashville
The Farm House opened over 2 years ago, and while I often verbally recommend it to people as a great downtown dining destination, for some reason I’ve never written about it before!
A little background on The Farm House:
Owner/Chef Trey Cioccia, a native of the area, spent time in the kitchens of Capitol Grille and Cantina Loredo before opening this, his first restaurant, located on the bottom floor of the Encore in SoBro.
The focus is on Southern cuisine with locally-sourced ingredients that come from over 20 farms in Tennessee and several more products from close surrounding areas.
Roasted Brussels sprouts, fennel, sliced apples, and peanuts in mustard vinaigrette topped with aged white cheddar at The Farm House
Because I work downtown some days of the week, I’ve eaten there for lunch more than I have for dinner. While lunch never disappoints, I think where they really shine is dinner…or as they (and my parents) say, supper.
In fact, on my most recent “supper “visit a couple of weeks ago, I was absolutely blown away by how delicious everything was. Every single dish was outstanding, starting with the Brussels Sprouts Salad. Oh my goodness, this salad can convert any Brussels sprouts hater, I’m sure of it.
Seared Scallops over cauliflower pureé with charred fennel, shredded corned beef, and arugula/brown butter cream at The Farm House
In addition to the Brussels, my other favorite dishes were the scallops, fried green tomatoes, lamb shank on sweet potato gnocchi, and the pumpkin cake (made by pastry chef Jessica Collins).
Needless to say, I highly, highly recommend The Farm House. I also highly recommend making reservations before going because on the Monday night we were there, the place was packed and I actually saw them turning people away at the door. On a Monday night!
Oh, and important to note because we all know that parking downtown can be a bit insane these days– they have free valet.
Pumpkin Cake. Brown sugar icing, cranberry compote, coffee chicory pudding, molasses vinaigrette, root beer sherbet at The Farm House
The Farm House
210 Almond St
Nashville, TN 37201
615-522-0688
Mon
Dinner: 5 – 10 pm
Tues – Fri
Lunch: 11 am – 2:30 pm
Dinner: 5 -10 pm
(Happy Hour 4 to 6 pm Mon-Fri)
Sat
Dinner: 5– 10 pm
Sun (brunch only):
10 am – 2 pm
Note: first 2 photos on this page are courtesy of The Farm House Instagram, as the restaurant was so dark when I was eating that my own pics did not do the dishes justice.
I need that pumpkin cake in my life! Looking forward to our post-Christmas catch-up at TFH =)
Since the recipe calls for both salt and baking powder, I’m guessing the White Lily flour called for is not self-rising. Or am I wrong? Help!
I’m sorry, but in what world are these done baking within 15 minutes? This is the only recipe for blue cheese sausage balls that I could find online, and it’s what I wanted to make, but mine have been baking for the last 40 minutes in a hot oven – 375-400 – and are still not done. I know it’s not your own recipe, but gosh – all the rest of dinner is getting cold while waiting for these babies to finish! :-(
Hi Audrey,
My apologies that this recipe didn’t bake within the time frame it stated. It was supplied by the chef and was given to other media outlets as well, so my assumption was that it was correct. From now on I’ll know better than to assume! I’ve removed the recipe from the blog post so no one else will encounter this problem.