Farmer's Apprentice Restaurant

"Farmer's Apprentice is a true neighborhood gem. This tiny space with rustic appeal brings people together over innovative dishes like shrimp-crusted striped bass with XO sauce or radish and Sieglinde potato salad with chili-miso-tamarind vinaigrette. Fresh sourdough bread is baked daily— served with chicken asiento, it's a can't-miss. Local produce is feted, as in kale rapini with lush vadouvan butter, accompanied by lemony labneh, smoked pickled raisins and toasted hazelnuts. On weekends, Chef Alden Ong switches gears and serves Basta Barbecue at lunch, inspired by Tausug-Filipino cuisine. The 63 Acres beef cheeks with buttery lettuce leaves, nouc cham and sunchoke kimchi will have you planning a repeat visit before your plate is clean." - MICHELIN Guide

"Farmer's Apprentice is a true neighborhood gem. This tiny space with rustic appeal brings people together over innovative dishes like shrimp-crusted striped bass with XO sauce or radish and Sieglinde potato salad with chili-miso-tamarind vinaigrette. Fresh sourdough bread is baked daily— served with chicken asiento, it's a can't-miss. Local produce is feted, as in kale rapini with lush vadouvan butter, accompanied by lemony labneh, smoked pickled raisins and toasted hazelnuts. On weekends, Chef Alden Ong switches gears and serves Basta Barbecue at lunch, inspired by Tausug-Filipino cuisine. The 63 Acres beef cheeks with buttery lettuce leaves, nouc cham and sunchoke kimchi will have you planning a repeat visit before your plate is clean." - Michelin Inspector

"Farmer’s Apprentice, led by chef/owner David Gunawan, offers farm-to-table fare. Tasting menus include cheese agnolotti with peas, English pea soup with kampachi, and lamb with fig and salsa verde. Brunch features dishes like tagliatelle with peas and smoked spring salmon." - Abbe Baker

"As the name suggests, it’s farm-to-table fare at its finest at chef/owner David Gunawan’s Farmer’s Apprentice." - Abbe Baker