The Farm Table, 311 Main Street, Placerville, 530-295-8140, ourfarmtable.com

There’s a delightful air of refinement to an evening experience at The Farm Table. White linens, attentive service, a lovely candlelit window table with a view looking down Main Street…it’s upscale but it’s not intimidating—the vibe is still perfectly casual and welcoming.

My husband and I dined in on a quiet Wednesday evening and began with the mushroom toast appetizer. You could smell the mushrooms—enrobed in a rich cream sauce atop chewy, lightly toasted slices of freshly baked bread—from the plate. This was an appetizer for the gods. I grew up eating foraged mushrooms from friends’ farms, and I know good mushrooms when I eat them. These were exquisite. 

For mains, my husband leaped on the seasonal springtime lamb stew, and I went with the Niman Ranch pork osso bucco. It was love at first bite with my husband’s stew, which featured fork-tender chunks of rich, velvety lamb and a delicious symphony of fresh vegetables—including carrots, asparagus, and beans—in an herbed white wine sauce over a bed of sinfully succulent creamy mashed potatoes. 

I was instantly wooed by my osso bucco. The pork shank was fall-off-the-bone tender with a flavorful tomato-sherry sauce and sautéed greens atop the creamiest polenta I’ve ever tasted. I was in gastronomic heaven.  

Based on what we’d enjoyed so far, there was no way we’d turn down the opportunity for dessert. My husband’s strawberry-rhubarb cobbler arrived piping hot…the fruit glowing technicolor red beneath melting ice cream. 

I couldn’t resist the crème brûlée. One of the best things in life is cracking the top (tell me I’m wrong), and the glorious sugar-glass gave a satisfyingly loud “crack” as I whacked it with the back of my spoon. The custard beneath was a delight—creamy and smooth with a delectable hint of vanilla. 

There are few things more satisfying than a dish where you can taste everything that’s described. Chefs often talk about the importance of fresh, quality ingredients, but too often their offerings don’t deliver. If you want proof of that theory, come and taste it firsthand at The Farm Table. 

Hours: 9 a.m.-3 p.m. (Sunday), 11 a.m.-3 p.m. (Monday), 11 a.m.-8 p.m. (Wednesday), 11 a.m. to 9 p.m. (Thursday-Saturday)

Try This: Mushroom Toast, Pork Belly Confit, Smoked Trout Salad, Biscuits and Sausage Gravy, Bacon Pancakes, Sausage Sandwich, Niman Ranch Pork Osso Bucco, Crème Brûlée, Blue Cheese and Poached Fig    

Drinks: Beer and wine 

Tab: $$

Heads-Up: Sunday brunch from 9 a.m.-1 p.m.; gluten-free and vegetarian options (happy to accommodate vegans as well); catering available; menu changes seasonally; house-made sausages, charcuterie, condiments, and pickled vegetables; club memberships provide members with products and perks, including pates, preserves, specialty meats, 10 percent off dining and store purchases, and more; occasional live music and special events; kids’ menu (brunch and lunch)

By Sharon Penny

Photos by Dante Fontana