The Farm House kitchen staff led by Executive Chef Josh Kras hard at work between the lunch and dinner waves. The restaurant opened in July at the former Beli Deli location, and has been going strong since.
The Farm House kitchen staff led by Executive Chef Josh Kras hard at work between the lunch and dinner waves. The restaurant opened in July at the former Beli Deli location, and has been going strong since.
The ‘new American’ restaurant features a daily-rotating menu along with a growing list of beer, wine and cider.
Husband-and-wife team Allan and Katie Chong dreamt of opening their own restaurant for years, but never thought an opportunity would present itself just a block from their Belmont home.
Allan Chong is an engineer by trade and new to the restaurant business. Katie Chong attended culinary school and owned a pizza joint about 10 years ago, but ended up transitioning to a career in finance. Last year, the couple took the jump and bought the 1936 building at the corner of O’Neill and Sixth avenues — the former home of Beli Deli — and turned it into Farm House, a “new American” restaurant serving up dishes you couldn’t previously find in town.
“We flung open the doors in July, we were full by the second night and we’ve been very busy since,” Chong said, adding that they haven’t felt the need to advertise.
The daily-rotating menu features rustic and familiar dishes — often with a twist-influenced by a wide variety of cuisines from France, the Middle East and Vietnam, to name a few. Hearty meat options such as braised lamb shanks and pork belly are balanced with vegetarian dishes and plenty of salads. Chong said the rabbit stew, which was offered for about two months, was especially popular.
Each of Executive Chef Josh Kras’ creations is made from scratch — everything from pickles to aioli — and dishes rely on seasonal, organic and local ingredients.
Kras said he’s always experimenting and creating new versions of dishes, adding a new spice or sauce, for example, so diners will often find themselves trying something new.
Much of the drinks menu is local too. The restaurant offers pinots and syrahs from Belmont winemaker Waxwing, along with beers and ciders from a mile away in San Carlos.
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Chong said a brewpub was the original concept, but customers kept ordering wine so they’ve been expanding their wine offerings little by little.
The intimate space equipped with an open kitchen can seat about 70 and includes sidewalk seating as well as a dog-friendly patio.
Chong said he used to go to San Mateo and San Carlos when he wanted to eat out, and now people from those cities are coming to Belmont to enjoy a meal at Farm House.
Farm House offers dinner four days a week and lunch six days a week with plans to offer brunch in the future. Visit farmhousebelmont.com for more information.
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