A new restaurant in Newton makes its farm-to-table philosophy explicit: Farmstead Table, serving modern American cuisine created from local ingredients, opened in August. It’s run by husband-wife team Chad and Sharon Burns. He is the chef and has worked in local restaurants including Radius, Beacon Hill Bistro, and Great Bay.
The menu changes with the seasons. Appetizers could include house-cured salmon toast with pickled cabbage and dill creme
fraiche, roasted beet carpaccio with goat cheese and arugula, or heirloom tomato salad with shaved onions, blue cheese, and bacon vinaigrette. A main course might be anything from pork loin with turnips, braised greens, and herbed spaetzle to roast chicken with parsnip puree and Brussels sprouts to a daily preparation of fish from Cape Ann Fresh Catch, a community-supported fishery. (It works much like a CSA, with fish instead of produce.) Think hake with late-summer vegetables and lemon-chive vinaigrette or haddock with sweet corn sauce.
Like the food, the space is charmingly simple: white-painted brick, wood tables, spring-green chairs. Located just across the street from the Newton Center MBTA station, Farmstead Table is a fresh and convenient new option for lunch and dinner.
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