Review: The Farmhouse at Roger’s Gardens suffers from convoluted cooking
LA TimesFrom left: Mason jar desserts ; the Farmhouse vegetable bowl; and grilled Asian short ribs at the Farmhouse at Roger’s Gardens. Chef Rich Mead’s popular “field-to-fork” restaurant opened almost three years ago inside Roger’s Gardens, the seven-acre luxury nursery whose grounds more closely resemble a well-groomed botanical garden than the sort of place you go to buy potting soil and grass seed. Diners at Farmhouse at Roger’s Gardens, a popular farm-to-table restaurant in Corona del Mar. The Farmhouse vegetable bowl, a signature dish at the Farmhouse at Roger’s Gardens, features roasted cauliflower, cabbage, sugar snap peas and assorted other seasonal veggies. At chef Rich Mead’s “field-to-fork” restaurant in Corona del Mar, the bucolic alfresco dining room is a destination for ambience and service — though the menu doesn’t always live up to expectations.
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