As highlighted in a few recent blogs, the RTP area is a popular spot right now for spring restaurant openings. One of the most recent additions is Farmside Kitchen, a fast casual kitchen that specializes in “Farmbowls” packed with healthy grains, freshly grilled proteins and lots of vegetables made with ingredients sourced from local and regional farm partners.
Farmside Kitchen is a women-led team of dedicated restaurant folks who believed the world was missing a best-in-class, Americana-style grain bowl. And it is so nice to have some healthy options for quick eats. I beleive Farmside Kitchen will become a welcomed lunch location for nearby offices complexes as folks start returning to work.
When asked what they like most about the new location, Elizabeth Blunt, experience manager, answered, “We love the ample outdoor seating, great visibility and plentiful sunlight. The community is ripe for healthful restaurant offerings, and we’re grateful to be able to serve new guests in the neighborhood!”
My family tried a few different bowls (The Root Veggie Bowl, The Farmside, and Grain Silo) and each was very well seasoned, not bland and basic as some salads can be. Even the root veggies and dressing were well flavored! The freshness is apparent in both appearance and taste. They source as much produce locally and regionally as possible when in season (farm partners are listed in the restaurant and updated frequently). The quinoa is regeneratively grown and sustainably sourced from their partners at SimpIi Good and they are hoping over time to increase local and sustainable sourcing to as many ingredients as possible. Even the side bread is a slice of rustic sourdough from popular local Cary bakery, La Farm.
The most popular bowls out of the gate are The Rancher with a nod to Southwest flavors; The Grain Silo with hearty grilled steak, and The Farmside, bringing next level status to a classic salad combination. Also popular (and healthy) are the hand-crafted sparkling drinks, made fresh in-house daily and often contain herbs from the restaurant’s in-house vertical garden. I tried the refreshing peach ginger!
One year later, Farmside Kitchen opened in the former location of short-lived Gusto Farm to Street at 5431 Page Road. With a similar set up, it seems to be a natural fit and transition.
The interior is warm and welcoming, balancing a rustic farmhouse yet modern vibe with simple touches like handsewn quilts (with frames made by the CEO Meg Schiffman’s husband) and reclaimed barn wood.
Covid precautions include team members wearing masks and gloves and getting wellness checks; hand washing every half hour; touchless payment; frequent cleaning and sanitization; tamper proof packaging, and curbside pick up and contactless delivery options.
Photos courtesy of Farmside Kitchen and Bites of Bull City
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