GARY RACK’S FARMHOUSE KITCHEN

399 S.E. Mizner Blvd., Boca Raton

561/826-2625 farmhousekitchenboca.com

“I always wanted to bring a restaurant to the Boca Raton community that mirrors my own beliefs about wellness and eating clean, farm-fresh food that’s seasonal, sustainable and locally sourced,” says Gary Rack, creator of his Farmhouse Kitchen restaurants in Boca Raton and Delray Beach.

“I work out seven days a week, and I eat a lot of fish, chicken, turkey and veggies, so it’s a natural fit for me to have a restaurant geared toward good healthy dining for everyone.”

Rack uses locally sourced products when available from local farms and purveyors. His menus include a full range of vegan, gluten-free and vegetarian options with an eye toward promoting balanced nutrition.

“Our farmhouse theme really translates from the warm, rustic, homespun décor that was intentionally created to mirror the farm experience: refurbished booths with pattered-stylish fabrics, a wall of canned mason jars, custom-designed flooring,” says Rack. “It’s such a great feeling that’s reminiscent of the simplicity and comfort of farm living and fresh, healthy food.”

Rack recently brought on close friend and celebrity chef Demetrio Zavala as culinary director of the GR Restaurant Management Group to help grow and expand the Farmhouse Kitchen brand, along with Rack’s Fish House and Oyster Bar in Delray Beach.

Zavala and Rack teamed up to develop Rack’s earlier restaurant, Coal Mine Pizza, which then became Table 42 before being converted last year to the Farmhouse Kitchen. Zavala is a familiar Food Network “Chopped” champion and Bobby Flay challenger, with a string of restaurants throughout the U.S. where he focuses on sustainable cooking techniques.

SIGNATURE DISH: Buffalo Cauliflower

Buffalo-style cauliflower served with Buffalo sauce, pea tendrils, almonds and yogurt ranch

SURE THING: Short Ribs

Short ribs with bone marrow crust served with mushroom risotto

LIVING ON THE EDGE: Nashville Hot Chicken Tacos

Nashville chicken tacos served with peach kale slaw and house-made pickles