FARMER’S TABLE

1901 N. Military Trail, Boca Raton 561/417-5836 dinefarmerstable.com

Inspired by a shared passion for healthy living, Wyndham Hotel owner Mitchell Robbins and Chef/Restaurateur Joey Giannuzzi found the perfect place and time to launch Farmer’s Table. The two men couldn’t have envi sioned a better concept—or partnership. Giannuzzi, who enjoyed decades of success in the restaurant world, knew that customer tastes were changing. His local Green Gourmet restaurant was hugely popular but in need of expansion. It was there Robbins and Giannuzzi met and discovered a shared interest in bringing something truly innovative and on-trend as consumer tastes were steering away from carbs, sugar, processed food, even meat—and demanding cleaner, healthier dining options.

Robbins, a longtime advocate of healthy living, agreed that his Wyndham Hotel’s 300-seat restaurant was the perfect hub.

“We both wanted a restaurant that’s a safe haven for friends and family to gather comfortably and enjoy food that meets their needs,” says Giannuzzi. “A place where grandma and grandpa can eat knowing that we don’t cook with butter, cream or too much salt; where mom can get something vegan while dad can get a steak, and where the kids can have healthy, gluten-free baked chicken fingers.” thinking eating healthy meant rice cakes and beansprouts that taste like cardboard,” Giannuzzi says. “We call our cuisine ‘feel-good food’ because it’s good for you—nutritious and nourishing to the body without being void of flavor or satisfaction—and it’s good for the planet, because we use eco-conscious purveyors and also implement environmentally friendly practices in our kitchen.”

In 2019 its second location opened at the North Palm Beach country club, with a third location near its flagship Boca restaurant slated to open in 2023. The theme? “We’re doing an upscale Chinese restaurant borrowing some of the philosophies of Farmer’s Table,” said Giannuzzi. “We can’t serve an egg roll without submerging it in oil, but, as with Farmer’s Table, we’ve found healthy workarounds.”

SIGNATURE DISH: “Spasta” & Meatballs

Chicken or vegan meatballs with spaghetti squash, organic spinach and tomato basil sauce; Roasted eggplant-zucchini lasagna with cashew ricotta, garlic sautéed spinach and ‘Joey’s Mom’s’ tomato sauce

SURE THING: Grass-Fed Beef

Short Rib

Slow-braised short ribs served with roasted Brussels sprouts, maple-whipped sweet potatoes and mushroom bordelaise

LIVING ON THE EDGE: Ramen Bowl

Ramen bowl with cabbage, carrots, broccoli, mushrooms and gingered egg in a dashi broth, served with shrimp, tofu, tuna or chicken