Once again, Placerville’s Main Street provides a golden nugget for those seeking an enjoyable dining experience. The Farm Table is a quaint little gem pumping out great food and friendly vibes.

I stopped in on a Saturday evening just as they opened for dinner service and was seated near the front window with a view of Main Street passersby. Fresh-baked, olive-studded sourdough and lemon-rosemary artisan bread with whipped butter was brought out by our knowledgeable and attentive server, Elijah, while we discussed menu options. It had been a while since I’d had fresh, warm sourdough; coupled with a glass of local Pinot Noir, we were off to a great start.

I followed that with burrata and grilled pears. Served on a bed of arugula dressed in extra-virgin olive oil and red wine vinegar with Marcona almonds and honey drizzle, the trick was to get as many of the ingredients on the accompanying crostini as possible for the perfect bite. Trust me: The reward was (well) worth the struggle.

I wanted to see the chef’s interpretation of panzanella salad (a seasonal special from their summer menu that's no longer available) and was pleasantly surprised. The tomatoes, cucumbers, red onions, basil, and arugula were bright and refreshing, while the croutons, shaved Parmesan, bucatini, and vinaigrette added a nice balance of richness without making it heavy—a good representation of the restaurant’s moniker.

The entrées were a tough decision—too many great-looking options. I went with the house-made ravioli Bolognese and the scallop and shrimp risotto. The ricotta, smoked mozzarella, and parmesan-stuffed pasta sheets—smothered in a savory beef, pork, and veal Bolognese sauce—were so fantastic I didn’t want to share any with my companion. Fortunately, she was more interested in her risotto, and after tasting the perfectly cooked Arborio rice and succulent seafood, I can’t honestly say which entrée was my favorite.

The staff was incredibly friendly and eager to engage and make suggestions. One of the co-owners, David Etheridge, stopped by for a brief chat, and you could sense his team’s passion for everything—from the building to the food (he is an avowed picky eater) to the community and their good fortune finding Executive Chef Frederick Reyes.

Stop in for their “seasonal local menu” or at happy hour to sample some locally sourced beers and wines. 

Hours: Lunch: 11 a.m.-2 p.m. (Sunday-Thursday); Dinner: 4:30-7:30 p.m. (Sunday), 5-8 p.m. (Thursday), 5-8:30 p.m. (Friday-Saturday)

Try This: Burrata & Grilled Peaches, Beef Tenderloin Lettuce Wraps, Green Goddess Salad, 311 Burger, Scallop & Shrimp Risotto, Ravioli Bolognese, Duck Confit, Chocolate Peanut Butter Ice Cream Cake

Drinks: Beer, wine, & cider

Tab: $$$

Heads-Up: Wine bar; upstairs and downstairs dining; reservations recommended; Thursday happy hour from 5-6:30 p.m.; “Fried Chicken Supper” every second Sunday; monthly farm subscriptions coming soon; able to accommodate different dietary needs; menu changes with the season