This new restaurant at the Beverly Center not only brings farm-fresh food to the table, it also brings the farmer.

The restaurant has been developed by Southern California farmer Nathan Peitso and seasoned restaurateur Laurent Halasz, founder of the Fig & Olive group of Provencal restaurants. Farmhouse aims to redefine the traditional restaurant model by placing the farmer at the centre of the business and creating a new culinary movement focused on a direct connection with local farms. Collaborating to grow and harvest ingredients that dictate the menu, it operates on a “seed-to-table” basis. The restaurant is led by Peitso in the unique role of executive farmer, whose responsibility not just involves the growing and sourcing of the ingredients directly from farms, but also how they are used on the menu.

The 7,000 sq. ft., 250-seat Farmhouse is located on the street level of the Beverly Center, featuring an open kitchen lined with shelves of canned and preserved pantry goods, along with a wood-fired oven and expansive grill. There’s a living room area around a fireplace, and a greenhouse atrium with floor-to-ceiling windows.

Current dishes include Southern Sierra carrots from Weiser Farms served confit with harissa, avocado and almonds; and peas from Kong Farm with burrata, pea tendrils and croutons as well as  larger dishes such as an eight-hour braised lamb shoulder is served with carrot-saffron romesco, roasted carrots and almonds.

Ideal For

Farm-style dining

Signature Dishes

Farm-to-table dishes with a focus on fresh, local vegetables. Also pizza and pasta with home-grown wheat flour.

Signature Drinks

A hand-picked selection of small-batch wine, spirits, kombucha, as well as craft beer exclusively brewed in Los Angeles.