FARM

“We thoughtfully source everything we use in the restaurant and take great care in nurturing relationships with all sorts of purveyors. We will do whatever it takes to get the best. Sometimes that means foraging chanterelles in the woods. Sometimes that means making a drive out to a farm ourselves. We are hands-on from start to finish, sometimes working directly with farmers to select seed varieties for the upcoming season. We are quality driven, but we work with what/who is around us first to see if our needs can be met by a local provider.”

Daily crudo; panzanella salad; grilled quail diavolo.

After twenty months in business, Bluffton’s first restaurant to mimic the sourcing habits of restaurants in bigger cities to the north (Charleston) and south (Savannah) had gone through nineteen menus. In its effort to compete with those culinary capitals, FARM is constantly revising dishes to reflect what is unique to its location, such as May River oysters and ripe fruit from customers’ trees, bartered for restaurant credit. A highly seasonal menu means dishes are always changing, giving foodies the perfect excuse to return to FARM again and again.

“There is absolutely zero corner cutting going on at FARM and the best part for you, the consumer, is that the final product is always delicious.”

–Jesse Bianco, Eat It and Like It