What's on Tap

What's on Tap

Farm to fork concept coming to Wake Forest

Posted June 24, 2014

A look at the cuisine at Farm Table in Wake Forest.

— A farm-to-fork concept is coming to Wake Forest next month courtesy of the Giorgios Hospitality Group. Farm Table will feature fresh cuisine, North American-made wines and local craft beer when it opens in mid-July.

Farm Table will be located in the old Girasole Trattoria space at 960 Gateway Commons - next to fellow Giorgios' owned restaurant Gateway Tavern.

Farm Table owner Laszlo Lukacsi said Farm Table is about "going back to our roots" and celebrating the work of local farmers. 

"Someone needs to be their advocate and not take for granted all they do," Lukasci said. 

Menus will even feature QR codes that when scanned by a smartphone will take diners to each farm's website.

Farm Table has gotten cheese from Prodigal Farm of Rougemount and lamb, duck and chicken from Pura Vida Farms of Bahama. Heritage Farms Cheshire Pork out of Seven Springs is also being featured. They are getting grass-fed beef from Harris-Robinette Beef Farms in Pinetops.

Ethical farming is also a big focus. 

"When an animal is under stress, that affects the meat," Chef Lotah Fields said. 

Lukasci said they want to work with farms that are treating their animals well because it is the right thing to do. 

And it isn't just farms they are working with. Wake Forest staples Daylight Donuts and Lumpy's ice cream have also been involved. 

What is being served all depends on what's in season. The menu is expected to change monthly and feature 14-16 items - small and large plates - ranging in price from $6 to $20.

We sampled a variety of items including a braised short rib ravioli, shrimp and grits and roasted chicken and red quinoa. Salads included watermelon-jalapeno and a kale, spinach, apple and honey salad. 

What we sampled was delicious! The watermelon salad had slight heat from the jalapeno, but nothing overwhelming. We were obsessed with the shrimp and grits and the ravioli (made fresh in house). 

You know we had to ask about mac and cheese. It will be on the menu as a small plate. Lukasci said it will always contain Gruyere but will feature different proteins - pork, lobster, etc. 

As for dessert, there will be two options. We heard their pecan pie is seriously good! 

In the works for about a year, the decor will be rustic featuring handmade metal farm animals and wooden tables. The outdoor patio allows a view of their fresh garden and is even equipped with a fireplace for cooler nights. 

Farm Table will share a kitchen with Gateway Tavern, which means 100 percent organic grass-fed beef burgers are on their menu as well. 

To further showcase their commitment to the community, both restaurants offer customers a chance to donate to local children's nonprofits when paying their checks. At Gateway Tavern, diners are given the opportunity to donate to the YMCA and at Farm Table diners are given a chance to donate to the Wake Forest Boys and Girls Club. 

"We are part of the community. We are local," Lukasci said.


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  • Christopher Rose Jun 24, 2014
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    Can quinoa be grown locally? I thought that was imported?

  • Kelly Birdsall Jun 24, 2014
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    Yay!! Can't wait!!

  • Kelly Birdsall Jun 24, 2014
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    Why is this funny to you?

  • Norm Samuelson Jun 24, 2014
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    Anyone who has ever grown a garden knows the difference with closer-grown, fresher produce. I suspect you should go back to McD's for your evening out if you can't tell the difference!

  • Phil Larson Jun 24, 2014
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    You think buying local is nothing but "science rot". I'd rather eat local produce, fresher, better tasting, and at most a few cents more. Perhaps you should return to where came from if you don't believe in supporting NC business'.

  • srosekennedy Jun 24, 2014

    It actually is the "GateHOUSE" tavern, not the "Gateway" tavern. Please make sure to correct the mistake.

  • Brian Hoggard Jun 24, 2014
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    "When an animal is under stress, that affects the meat,"

    HA HA HA

  • iopsyc Jun 24, 2014

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    You're clearly not a connoisseur of wine or you'd be familiar with "terrior".

    Your energy analysis leaves out the fact that after being shipped on large rail cars, the produce is put on trucks for delivery to local shops (not to mention there were likely trucks involved with getting it on the train in the first place).

    Generally speaking, anytime you add a step, you're adding resources, in this case energy. You'll get some efficiencies because of scale (rail car versus a fleet of pick up trucks), but you'll get better conservation by eliminating steps.

  • glarg Jun 24, 2014

    Farm Table will feature fresh cuisineAs opposed to the mildewed cuisine served at other restaurants?

    This is nothing but ant-science rot. There is no chemical difference in "local"
    spinach or stuff brought in from Georgia. And shipping it on box cars is a lot more energy efficient than having dozens of small trucks puttering around from everyone who has 10 acres.

  • Chris VanderHaven Jun 24, 2014
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    The coffee's not grown here, but it's locally processed. Most likely it will be fair trade and possibly organic, based on everything I've already heard about this restaurant.