out and about: farmer and the seahorse
One of our favorite haunts, for years, the farmer and the seahorse is one of those random spot you fall upon, and then just keep coming back.
I first became interested when top chef brian malarkey started taking over. Huge fan of herringbone in la jolla and searsucker downtown, i wanted to try the new concept in torrey pines. He’s no longer involved with the restaurant, and it’s still just as fabulous. But, I digress.
Farmer and the seahorse doesn’t serve dinner. But they do have an everchanging happy hour with lots of bites to try… ya know. Exactly how we like to eat. We just have to remember that it’s only offered on thursday’s and friday’s.
They do serve lunch during the week, but it’s a little bit out of our beaten path. And, brunch on the weekend which is family affair, lots of lawns and games to occupy the little set. Yes, we’ve done it all (and even attended a private event or five) but happy hour is our hands down favorite.
salted watermelon gimlet: your choice: vodka, gin, or spicy tequila, watermelon cordial, lime, salt
west coast ipa: eppig, “wake up & slay”
Started out with some drinks. And let me tell you that watermelon gimlet was amazing. I, of course went with the spicy tequila. You should too.
Jamie went with one of his old reliable ipa’s. Shocker.
spicy tuna + crispy rice: togarashi, seaweed salad, unagi sauce
Y’all know i’m so obsessed with spicy tuna and crispy rice that I make it for the fam on the regular.
And this was delish. Considering unagi (eel) sauce is what i love best about my spicy tuna eggplant bites it stands to figure. Not to mention with the heat from togarashi and the brine from seaweed salad, everything worked to balance out the perfect flavor bomb.
Jamie thinks it’s the best crispy tuna spicy rice in town. Just sayin.
chicken mezze skewers: chermoula, tzatziki, sunomono salad
brut cava: marqués de cáceres, spain
For anyone who doesn’t chermoula is basically a north african version of chimichurri. It’s got the fresh herbs, the acidity - however in the form of lemon v/s red wine vinegar, the garlic… but some dried spices too, typically cumin, coriander and paprika. Red pepper flakes or chilli pepper can be added to up the heat factor if you so desire.
In the case of this dish, it was actually used as a marinade, before the chicken was grilled, versus the typical application of a sauce that’s spooned over top. I found that to be a create way to use it. And not at all what I expected of the dish. But we thoroughly enjoyed it.
featured flat bread: crispy chicken, sundried tomatoes, cheddar cheese, avocado and scallions
This was not my fav… but I’m not really a flatbread girl, either. Jamie loved it.
To me, the description that was given didn’t match the taste profile. It was described more of a crispy bbq chicken pizza, not a more mediterranean take, and I think that threw me off.
This is probably a good thing anyway, because jamie didn’t want to share too much.
Regardless, we’ll be back with bells on and ready to try some new bites.