At this point, a fog of war started to settle in, and my memories of dessert are hazy. I do recall a delicious lemon tart paired with a verdant basil ice cream.
The restaurant is utterly without pretension — almost to a fault. The wine and beer lists are merely OK, not quite at the level that the cuisine demands. The interior (a modest dining room and a smaller bar area) is bland, the décor limited to a few photographs and a couple of generic oil paintings, the latter seemingly borrowed from an older restaurant. Thanks to the hardwood floors and pressed-tin ceilings, it can get very loud.
3257 Ivanhoe Ave.
St. Louis, MO 63139
Category: Restaurant > American
Region: St. Louis - South City
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Given the history of this particular address, though, you can hardly blame Willmann for focusing so intently on the food. The promise of a great meal, not the latest concept, will draw diners to any address. The menu even includes a way, unique to me, to offer a small reward to the kitchen: "Brews for the Kitchen Crew" — essentially a tip, dispatched in two-dollar increments, that the kitchen staff pools at the end of the night.
This isn't mandatory. Our server didn't even mention it until I asked what the deal was. And if you don't feel compelled to buy Willmann and his crew a beer on your first visit, odds are you'll eventually want to. You ought to have plenty of opportunities. Unlike its less fortunate predecessors, Farmhaus is bound to be here for a while.
Tried four dishes here. Summer Salad and Snapper plates were excellent, multi component dishes which were nearly flawless. Pig Toast and Huevos rancheros were miserable, overwhelmingly deep fried affairs (and I had the misfortune of ordering both due to wildly misleading menu descriptions). Nasty things, not sure how these plates came to exist.
Farmhaus has great food. Too bad Wilman doesn't cook most of it, nor could he recreate half of it if he had to. This doesn't mean he couldn't create his own wonderful menu, it just means he is letting credit for the hardwork of others go to him. That's no suprise, just ask those who have had the pleasure (or displeasure) of working with him. He is disrespectful, lazy, unorganized, a publicity whore, and if you don't constantly pump his ego, he does nothing for you. I will pass on being his little helper, and let someone else bend over and take that one. As far as Kevins food, the man can cook, no question about it. As far as his personality, what you see is an illusion, and not what you get.
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Mandy, i'm so terribly sorry about what happened to your son, but i assure you that any issue with his pay for the day was a gross oversight, not a malicious act. PLEASE call me so that we can resolve the matter at your earliest conveinence. -Kevin Willmann. 314-647-3800
hi, just want to take this opportuinity to express a real concern for this gent, Kevin Williams you speak soo highly of,....my son relpied to an add in the window of "Farm Haus" upon the openning of this establishment....the owner Kevin asked him to come in that evening and wash dishes from 5:00pm til 9:00pm, he is only 15 years old and arrived with a work permit required by the state for his age, but Kevin said he would just pay him cash....12:00am and he calls home to say he is finished "working" only to receive $2.00, from a kind waitress....he gave Kevin his available hours to work in the future and returned a day or 2 later to make sure he had his phone number....but trying to be mature did not inquire about the pay for 7hours of work he gave to Kevin...never received another call or contact...shame on you! Kevin...the kid's first job...i would not recommend anyone visiting your place of buisness....
Agree, the food is tasty and the service is outstanding. I may be a Luddite, but I do have a problem, both here and elsewhere, with the small plate concept. I'd rather pay $30-$40 for a truly outstanding and filling entree than to be "nickled and dimed" trying to put together a meal out of what are essentially sparse appetizers.
If you'd rather begin in Edwardsville then why not begin there? And the floors are not hardwood, they are slate
Ian, I agree with you that Kevin's place is the best restaurant to open this year...by far. By the way, that scallop dish, with the truffle cream came with him from Erato. I like it just fine but I would love to see him change the flavors up. The service is completely professional and impecable, too. It is obvious that Farmhaus has a team/family culture and everyone is proud of what they are doing.
Ian, you didn't even mention the best lunch deal in town--the $10 Blue Plate Special. Love the fried chicken and roast beef days. Kevin and crew are a welcome addition to our neighborhood.
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