“I want our guests at FARMHOUSE to have the same experience they would have if they stayed for dinner at my home,” says Peitso, who opened his eatery this past March.
“FARMHOUSE’s cuisine is heavily influenced by my background in agriculture and understanding of California’s local agricultural community.
I have been growing and cooking my entire life, and I know when ingredients are at their peak during each season, so I have developed a palate specifically for Southern Californian cuisine.”
Set on the street level of the Beverly Center, FARMHOUSE melds traditional American farm décor with contemporary finishes and treatments, such as Craftsman-style moldings, wood ceilings, slate and oak flooring, exposed brick and vintage wallpaper.
The large open kitchen boasting shelves of canned and preserved items is a highlight of the 7,000-square-foot space, which is divided into intimate areas, including a “living room” with a marquee fireplace, “greenhouse” atrium with floor-to-ceiling windows and “farmer’s table” enclave.
Peitso has conceived a menu of simple, vegetable-forward Californian cuisine that’s seasonal and sourced from his family farm and a network of local growers. “Each dish will feature a light touch of culinary technique—such as grilling or roasting in a wood-burning oven—that will let the flavors of the ingredients speak for themselves,” he says.
Among the standout dishes is a lightly seared black cod with local herbed potatoes and a soft-boiled egg; an eight-hour braised lamb shoulder served with daikon Romesco and roasted carrots, and a dry-aged Creekstone burger loaded with pickled vegetables and served on a house-made brioche bun prepared with wheat grown and ground at Peitso’s farm.
As for the beverage program, FARMHOUSE specializes in a handpicked selection of small-batch wine, spirits, Kombucha and craft beer exclusively brewed in L.A.
The must-have drink? A Mad Men-style, 7.5-ounce martini mixed with locally produced vodka.
I want FARMHOUSE to bring a level of agricultural authenticity to its menu that’s in short supply in Los Angeles.
“Most importantly, my team and I want to provide high-quality, seasonal vegetables and protein in an approachable and inclusive environment.”
