The Farm Restaurant on Dublin’s Dawson Street has been going about its business since 2007. The original idea was ‘affordable, tasty, homemade and locally sourced. As much organic and or free range as we can. Healthy vegetables and fresh herbs’ The Farm has kept true to their ideals and is now one of the capitals busiest casual restaurants serving wholesome honest food at very realistic prices.
You will find The Farm at the Trinity College end of Dawson’s Street, almost facing the big Hodges Figgis bookstore. The exterior is small and unassuming, and coloured in lots of white and the green that runs through the restaurant from the logo onwards. Inside, the room opens up and runs right back, until I’d swear we were almost on Sth Frederick Street. The walls are decorated with images and there is some very funky lighting going on. The interior is minimalist, the furniture is cool, and the general atmosphere is laid back and relaxed.
We have been in here several times recently, once on a Sunday afternoon when it appeared every other Dublin restaurant was on a siesta, and once for lunch on a Thursday, when we arrived early for lunch hour, about 12.15 and the place filled up around us. It is a popular place.
The menu here is heavily organic and a lot of the dishes reflect the philosophy in different ways. For example there is a very good Caprese salad as it should be; tomato, basil and buffalo mozzarella. This simple dish is normally changed to add other ingredients but The Farm keeps it simple, and the flavours in the carefully sourced ingredients make this a winner. Most of the dishes come with ‘organic’ in the title, chicken, beef and pork is sourced this way.
Try their burgers, always tasty and the homemade relishes are great. The pies are classic, well made and with great pastry, while the desserts are all home made and hit the spot. There is a daily lunch special priced at €9.95, our last one was roast chicken breast, mash and gravy and their fries are perfect.
Paolo and Gerard recently had lunch there, and here's a snippet;
"Of our two starters, the goats' cheese tart, which was made with Ardsallagh cheese, was by far the better of the two. The flavour was very good, the texture worked well, but it missed perfection by having slightly overcooked pastry. Still, a very good dish.
My little ramekin of hummus was also fault-free, as was the spoonful of tapenade that topped it, but since it was accompanied by just a few strips of vegetable crudités and pita bread, it looked a little too plain on the plate.
Gerard's organic Farm burger looked very good on the plate. It came with organic bacon atop a burger already topped with a mature Cheddar. There were slices of ripe beef tomato, an onion marmalade and huge, square-cut chips stacked at the side.
My Spanish omelette looked less complicated, but it was well done and tasty. It's time to make plea for the return of the omelette, a great lunchtime dish that's easily dickied up. It's nourishing and not too filling.
I was glad to see it making a return on this lunchtime menu."
We like The Farm, it’s quirky, the food is top notch and the prices are low. What more could you ask for?