clock menu more-arrow no yes

Filed under:

The Dish: Stefan's at LA Farm Opens Today

New, 7 comments

Santa Monica: The day has finally come for Top Cheffer Stefan Richter, aka Chefan, to launch his remodeled version of the LA Farm now known as Stefan's at LA Farm. It only took a month to transform the originally rustic space somewhat off the beaten path at 3000 W. Olympic Blvd. into a modern, sleek abode. Expect leather banquettes and fire pits on a loungy outdoor patio, a long wooden bar with flatscreen tvs, and a dining space bedecked with abstract art and red adornments throughout. Oh yes, and let's not forget the knork which was actually nowhere to be seen at last weekends pre-party. The restaurant is open seven days a week from 11a until midnight (an abbreviated menu is offered until 1a) serving small plate California cuisine with a few Eastern European specialties sprinkled in for good measure like fried arancini with truffles and pork cheeks with sauerkraut, caraway seed sausage, and pretzel dumplings.

When deciding upon the menu Chefan pulled longtime friend Leo Bongarra into the equation hiring him as Chef de Cuisine, and the two created a menu inspired by local farmers markets as well as Chefan's European heritage. As for alcohol, a full bar plus an entirely American wine and beer list is available and includes Chefan's favorites Milwaukee’s Best and Pabst Blue Ribbon. 3000 West Olympic Blvd.; 310-449-4000
·Eater Tracking: Stefan's at LA Farm, Eva, Lemonade, Fifth Amendment [~ELA~]
·Adventures in PR and Marketing [~ELA~]
·BREAKING NEWS: STEFAN'S RESTAURANT, REVEALED!!! [~ELA~]
·Rumormongering [~ELA~]
·Stefan's World: Restaurant Nears, Fun Quotes Continue [~ELA~]

Update: Take a look below for a peek at the menu.

Appetizers
Celery Root Ravioli with Pancetta and Sage
Sliced Pigs Head with Champagne Chive Vinaigrette, Radishes and Frisee
Farmers Market Red and Golden Beets with Goat Cheese Mousse and Mesclun

Mains
Braised Beef Cheeks with Creamy Polenta
Braised Pork Cheek and Caraway Sausage with Sauerkraut, Pretzel Dumplings and Beersauce
Pan Seared John Dory with Lentil Parsnip Ragout, Baby Spinach, Extra Virgin Olive Oil and Micro Greens

Small Plates
Kumamoto Oysters with Absinthe Jello and Fennel Vinaigrette
Beef Tartare with Poached Quail Egg and Breadstick
Tater Tots with Hidden Valley Ranch

Sign up for the newsletter Sign up for the Eater Los Angeles newsletter

The freshest news from the local food world