The hippie food trend of the year (and probably next) revolves around seasonal and locally sourced food and Open Farm Community is serving up by far the most polished and marketable urban farming and restaurant concept at their sprawling 35,000 sqft hub at Dempsey. Chef Ryan Cliff brings to the table wholesome dishes, using as much produce as he can from the on site gardens and local farms.
My favorite dish at OFC is the Coal-baked omelette with smoked haddock, tarragon and grain mustard mornay. I was surprised at the portion given that the rest of the dishes were minute (relative to their price point). This makes for the best brunch dish and i would gladly polish off the creamy eggs with chunks of salty fish. Now where is my bread?
Sauteed local clams with pita and lemon meuniere sauce. Lovely briny morsels here but the portion was pathetic. A crunchy bread would work better than the pita, which turned kinda tough after being in the open for a bit.