FOOD: Ostrich Farm

Lovely evening sharing a favorite new neighborhood restaurant with a new friend. Ostrich Farm really showcases the wonderful produce we get at our local farmers markets, along with a few things they grow in their own garden, in fresh light preparations, doing much on the grill. The little gem salad is crisp and fresh, with small shavings of fennel, large shavings of pecorino, thinly sliced watermelon radishes for color and spice, and bits of fresh dill, lightly dressed. Artichokes are grilled with preserved lemon. Grilled prawns are served on a generous heap of fava beans. Long thin asparagus is lightly grilled, topped with panko gremolata and capers. Deeply roasted carrots are topped with labneh and a pesto made from the carrot tops. A spring risotto is generously filled with chopped vegetables. And the Pacific salmon with its satisfying hearty grill marks is served on a spring succotash of corn, zucchini, and red pepper. In one departure from current trends, the portions here are rather generous. The “plates” are almost too much for one person, and even the “small plates” give plenty to share. So it’s good to bring a friend or two. For dessert we just shared the Eton mess, a jar filled with blackberries, lemon curd, chunks of baked meringue, and whipped cream.