On the edge of Mason where Mason meets Market, the concierge, Brian Miller at Hotel Vitale suggested Farmer Brown, and says he is cautious of what guests he sends to there. Being from New York from different stages of my strength, I would say that if you are afraid of a little edge, go to the mountains. Great cities are made up of edge…
Farmer Brown has a lot of edge…good southern sweet edge that is comfortable cuisine. The atmosphere is industrial, warm, and young. It is bursting. The owners, Jay Foster and Deannsison give me a sweet welcome. Farmer Brown is Deannasison’s first restaurant and Jay’s fourth. The entire staff is young.
Everyone here is having a good time at Farmer Brown including the staff, the owners, and patrons. The music swirls the copper black, amber atmosphere. It is enchanting. The music sways your body in a way that is intoxicating and contagious. The dancing, the comfort, and the food are all excellent. People are screaming with the funky music.Literally all of the waitresses are attractive and beautiful. Well…at least what I see during dinner. This is a cool San Francisco night at the end of May. This place is only a year old…yes, I taste longevity.
Farmer Brown is a progressive farmer vegetarian entrée. Yams, collard greens, and macaroni and cheese all leave off a memorable scent and taste. The flavors are exciting and it is obvious that they run deep in southern tradition. Cucumber water is served in mason jars. Farmer Brown is definitely a sweet heart. Unless you are enjoying Saracha hot sauce with your meal.
Vegan, tomato based soup is served to me in a zebra wooden bowl by Jessica. I wish that she could be my full time server. She is open, friendly, and sincere. I sprinkled some of my cornbread inside of the soup. Mmm… Jay is also the chef. Victory to the chef! The cuisine at chef/owner locations are always the best. I admire the dedication aspiring towards perfection. The presentation is stimulating and hearty. A salad of sweet potatoes and pickled onion watercress is a great bang of a salad…literally. 70-80% of the ingredients are organic. You gotta love that, right? There are some organic wines available.
Their Mint Julep is one of the signature interpretive drinks. It is traditional with a Farmer Brown twist—Tahiti vanilla syrup, Jim Bean Bourbon, lightly muddled mint. The Mint Julep draws you into the lush forest of your mind. They are big on Bourbon here at Farmer Brown. There are exactly eighteen Bourbons featured and three stand out:Rockhill Farms, single barrelElmer T. Lee, single barrelElijah Craig 18 year, single barrel
Jessica just arrived as she served the Bourbon pecan pie, which looks beautiful with the cream whipped. She said, “It is not over yet…”
Rating—Cool
