Who’s behind the restaurant: Jonathan Tam, who is an herbalist and a restaurateur, owns the restaurant and has developed the menu. (The chefs have been changing frequently.) Farm Cuisine made its debut in early 2013 as an American-Chinese fusion restaurant with healthful tendencies. The menu has since been reworked to reflect more authentic Cantonese offerings, but the restaurant is still set on sourcing grass-fed meats and farm-fresh organic vegetables.
Uh-oh: The menu is crowded and difficult to navigate. Hours are spotty too: They don’t always open when they say they’ll open.
What are you drinking: Organic soy milk or, on colder days, a hot ginger tea spiked with a good amount of sugar.