On the grapevine

Discover what people are saying about Farmer’s Table in the news and find out the latest happenings.

Field to PlateOver the past few years, consumers have started to seek out ethically conscious options at grocery stores — just think about all the ruckus over Trader Joe’s locations coming to town

Though it really is simple enough to prepare healthy, organic, sustainable fare at home, that’s certainly not the case when you’re eating out.

Owned by hotelier Mitchell Robbins and chef Joey Giannuzzi, the Farmer’s Table has brought conscious, affordable fare to Boca Raton.

On November 26, the spot opened its doors for breakfast, lunch, and dinner on a piece of land adjacent to the Wyndham Hotel — the patio actually overlooks the newly landscaped pool.

Both passionate about health and wellness, Robbins’ and Giannuzzi’s goal is to create a health and wellness community through their food.

“When we were first talking about the concept, Mitchell wanted to create a positive impact in the community,” said Giannuzzi. “I got goose bumps as we were talking, because that’s also my goal. It really came together for us.”

The fare is composed of fresh ingredients and whole foods — much of which is sourced from local farmers, including former New Times contributor Jason “Farmer Jay” McCobb — and “the dirty dozen” fruits and vegetables, which hold the most toxins from conventional growing processes, are always organic. Excess salt, fats, antibiotics, and hormones are avoided; no butter, cream, deep-frying, or microwaving is used in any dish — as a first measure, Giannuzzi had the deep fryer removed from the kitchen.

Seafood and meats are sustainable, and the entire restaurant focuses on trying to lessen its environmental impact.

While everything on the menu — minus dishes with cheese — is dairy-free, the restaurant also accommodates gluten-free, paleo, vegetarian, and low glycemic diets.

Specialties include dishes like the 19th Street Short Rib Tacos, with grass-fed beef and pico de gallo on sprouted corn tortillas; shrimp and roasted corn flatbread with chili-lime, sharp cheddar, red peppers, and organic spinach; and jumbo chicken chop “tagine” — turmeric couscous, golden raisins, preserved lemon, and baby carrots.

No butter, cream, gluten, or refined sugar or flour are used to produce any of the desserts, such as the brownie-fudge bundt cake or wood-fired apple crisp.

Although the fare is focused on health, the bar also features a fresh cocktail — and mocktail — program with drinks created with limited sugar content. Developed by general manager Jason Forestall, drinks include creative options like the Farmer’s Sage, with High West double rye, black tea, Royal Rose lavender-lemon, Bittermen’s celery bitters, and sage; Blueberry Lavender Mojito, with Dancing Pines white rum, mint, blueberry, Royal Rose lavender-lemon, lime, and Cardamaro Vino Amaro; and Crimson Crush, with Boyd & Blair vodka, Swami Sweet Treat, pomegranate, Shrub & Co. grapefruit shrub, and elderflower liqueur.