Where Trees Fall and Tables Rise

Established in the 1930s and opened to the public in the 1950s, Descanso Gardens spans 150 acres of cultivated and natural land, nestled within a natural bowl formed by the surrounding mountains. Visitors have an opportunity to explore the Garden’s many paths and trails, verdant woodlands, lush gardens and colorful native flowers.

Surrounded by this magical garden backdrop is the Farmhouse Restaurant at Descanso Gardens, whos culinary craft is a harmonious collaboration between two acclaimed Southern California chefs: Chef Rich Mead, the restaurant’s visionary, celebrated for his pioneering work in sustainable cuisine and passion for supporting local farmers; and Chef Adam Cherney, who will lead the kitchen as Executive Chef. Sharing Chef Mead’s deep commitment to farm-to-table principles, Chef Cherney is known for his creativity and precision, honed over more than 15 years in top Los Angeles restaurants, including A.O.C., Pace and Saltie Girl. They now embark on their next chapter at Farmhouse at Descanso Gardens, where the shared vision will come to life.   

I attended Chef Richard Mead’s menu-tasting event, where he incorporates his extensive culinary artistry, finding inspiration from nature.  Executive Chef and Owner of Farmhouse at Roger’s Gardens in Newport Beach, this is Mead’s second restaurant featuring farm-to-table cuisine. For more than 50 years, Mead has cultivated relationships with highly regarded local and sustainably focused farms and purveyors to create the freshest menus using locally sourced, seasonal ingredients.

The “tasting” turned out to be an over-the-top feast of Mead’s seasonal offerings, served by a professional staff that was on point.  We chose to sit at an outdoor garden table, taking in the sights and scents of the location.  The interior of the restaurant features a spacious, casual dining room, and the stunning indoor-outdoor bar was crafted by local artisan William Stranger and made from oaks that fell in the gardens.   Hand-painted murals of botanical collections adorn the walls of the booths, and vibrant greenery seamlessly blends the restaurant with its beautiful natural surroundings.

We were first served a bevy of appetizers, including a decadent Farmhouse Cheeseboard ($28), which featured fresh fruit, warm honey, and locally sourced cheeses, including a Brie infused with crème fraîche. Next was the Charcuterie Board ($28), featuring house-made seasonal jam, pickled vegetables, and tasty meats, all served with ciabatta bread from Grilled Larder Baking Company. These plates were all I needed. But there was much more to come. 

Veggie lovers, rejoice! Five more dishes were served, including a mushroom and braised greens three-cheese gratin ($18); roasted asparagus with dijon horseradish aioli olive oil, garlic arugula and breadcrumbs ($19); coriander and cumin-spiced carrots with burrata cheese ($12); and my personal favorite, cauliflower steak with pine nuts and herb sauce ($13). Rounding out the list were exotic, fancy French-fried Satsumaimo sweet potatoes with a papaya mustard dipping sauce. 

One of the best items was the Farmhouse Market Salad ($17).  Perfectly seasoned, it contained a cornucopia of green veggies – sugar snaps, green beans, Persian cucumber, asparagus, Sungold tomatoes, pistachios, and bathed in a Green Goddess dressing that was fresh and luscious.

But there was more. 

We were also served a perfectly seasoned and seared salmon ($43), an herb-roasted Jidori chicken with roasted carrots, cipollini onions, broccoli, fingerling potatoes, and chicken jus ($35). And last but not least, a grilled Autonomy Farms grass-fed culotte steak ($55), grilled and seasoned to perfection, sliced and presented with asparagus, cippolini onions, spinach, fried smashed Weiser Farms potatoes, shiitake mushroom puree and red wine jus.

We were waiting for Pastry Chef Dahlia Gomez to deliver the dessert finale, only to find she graced us with two outstanding creations. The first selection was a Cuyama Orchards apple crisp with oat crumble, accompanied by vanilla bean ice cream and toffee sauce ($14). This was followed by another fabulous dessert creation: a cheesecake with a graham cracker crust, passionfruit, and sesame kataifi ($13).

Remember, this meal was just the tasting menu.  There are several additional selections available in the all-day offerings.  

DEETS

• Farmhouse Restaurant at Descanso Gardens
• 1418 Descanso Drive, La Canada Flintridge
• Hours Monday – Friday, Lunch 11:30 am – 5:00 pm, and Dinner from 5:00 pm – 9:30 pm. 
• Saturday and Sunday Brunch 10:30 am – 5:00 pm; dinner  5:00 pm – 9:30 pm. 
• Reservations are available at the Web site: farmhousedg.org.
• As a bonus, restaurant guests can also enjoy the gardens before or after dinner free of charge.