Farmhouse at Roger’s Gardens Restaurant Review

Chef Patsy and I have been all over California searching for the best food to recommend to you. The Farmhouse at Roger’s Gardens is IT.

It’s my top recommendation when you have some time to cruise up the coast. Or if you are visiting Laguna, it’s just a hop, skip and a jump.

How we start a great evening!

We talk to the owner/chef for a bit. Then the Manager comes over and introduces himself. It’s a well connected place. The right hand knows what the left hand is doing. And it’s very warm and welcoming.

Patsy says: “This is so pretty”. She’s talking about the ambiance. And then she tells me to check out the bathroom. Every thing about this place is done well. The waitress, even the bus boy is top notch. The thing they have in common? They both care about the restaurant and the lasting impression they leave you with. Plus they are top notch servers.

That feeling is the way to start any meal.

To the food…..

Listen: I know it sounds silly but you have to order the Roasted Spaghetti Squash au gratin.

I say: “It’s like a warm hug.” The woman at the next table says: “I knew you were a writer when you said that.”

Patsy says: “It’s one complete bite of deliciousness and it’s just spaghetti squash and cheese.” I am loving every bite. I am getting all kinds of different flavors that each stand out.

And ditto for the French fries. They’re just French fries that are lovingly hand cut, cooked to the perfect level of deliciousness. We finish the entire offering. The best. I will come back for all their food, but especially their fries.

We move onto the Red Wine Braised Boneless Beef Short Ribs. Again, I

normally do not eat beef short ribs. I’m more of a veggie girl. But these ribs melt in your mouth and have an amazing flavor profile. Patsy says: “The ribs have a deep richness of flavor.” Great minds think alike! lol And the mashed potatoes are just perfect too!

Time for Dessert

This time around, we promise each other to have just bites of the Almond Cookies Dessert and the Apple Crisp. We take the rest with us. Patsy loves the way they used fire on the meringue to go with the cookie. It’s both a good look and a good taste.

I must say that to take oats, as Chef Patsy describes it to me, and food processor

processes them into smaller oats and add the right amount of brown sugar for a granola type topping on these perfectly cut and cooked apple slices and then add vanilla bean ice cream, is just amazing. And it hits all the right spots for me! I have decaf with oat milk. Patsy has real coffee that smells amazing. The man at the next table comments about how good it smells! lol

One thing I know for sure: This chef will be one of the chefs I interview on my Chef’s Across America YouTube Channel and in my book with the same name, coming up in the next year.

This is such an amazing experience. I can’t wait to come back!
Chef Marian🥂