The first thing I noticed when I entered the Farmer's Restaurant was the aroma of a compost pile. It made my eyes water. The second thing was the pervasive maroon and forest green decor. We were greeted and seated in the African violet Room, a small room decorated with numerous spools of thread and dusty microscopes. Our waitress, whose name was Ada Belle, came promptly and distributed the menus. The menu is expensive. Some of the items which caught my eye were macaroni and cheese, chopped liver, lobster, and tacos. I decided to order Waffles Napoleon and my companion, Antonio, ordered Cherries jubilee Almondine. Ada Belle seemed creepy as she brought in our orders about eighteen minutes later. I had a piece of pecan pie on the side, and Antonio had a plate of Hamburger Helper. A glass of carrot juice was a perfect complement for my waffles.
The Waffles was huge but a bit multicolored. The common way to cook with kidney beans is to sauté first, but our chef chooses to allow to rise in warm place for several hours, then blend it into the waffles. Antonio thought the cherries jubilee seemed a bit tiny, but said he would definitely order the item again.
Our ticket came to about one hundred twenty-one dollars, which I think is miraculous. Overall, the food was mediocre, the atmosphere was great, and the service was amazing. If you are a lethargic person, this might not be the ideal place for you.