The Farmer’s Table restaurant in Hamlin is truly a farm-to-table experience — opening up the Partyka family kitchen to customers with a menu that includes dishes featuring fresh-from-the-farm seasonal fruits and vegetables.
Located at 1700 Lake Road (Route 19) at the intersection of Route 18, The Farmer’s Table opened in early April. Lora Partyka says she had been eyeing the building for years while Partyka Farms sold fresh produce from a wagon outside.
The fresh produce is still available, as well as breakfast and lunch menus which include “build your own omelet,” Belgian waffles, Reuben sandwiches, and the Union Club – smoked bacon with ham or turkey and lettuce, tomato and mayo. All sandwiches and burgers come with homemade potato chips.
“When I was young, my mom told me I was going to run a restaurant someday,” Lora remembers. She says Hamlin needed a breakfast and lunch restaurant and “I liked the concept of fresh fruits and vegetables.”
The Farmer’s Table helps support several local farms by serving their produce and products. In addition to Partyka Farms in Kendall, there are jams from Triple Berry Farm in Kendall; maple syrup from Merle Maple in Attica; potatoes from Bozard Farms in Medina and cabbage from Leverenz Farms in Hamlin.
In addition to the regular menu, specials change daily depending on what produce is fresh that day. Lora says she tells the cooks and staff to “be happy and be creative,” with what they prepare each day.
Even desserts reflect the season with selections like peach pie and sour cherry pie and breakfast items like stuffed waffles with cream cheese and strawberries topped with whipped cream and chocolate.
“We cook with the season,” Lora says. That means autumn flavors will be appearing soon with the apple harvest taking center stage as well as vegetables like winter squash, which Lora says will likely end up in offerings like squash soup. Roasted cauliflower is also a possibility.
“All the food is made to order and it’s fresh,” Lora says. Her four cooks “love to cook with fresh fruits and vegetables,” she adds.
The response from customers has been enthusiastic. “People get the concept,” she says.
In addition to farm fresh, seasonal fruits and vegetables, the restaurant brines its own Reuben meat and smokes its pork with apple wood from the farm, Lora says. “All the dressings are made in-house. We make our own potato chips. They are phenomenal.”
The Farmer’s Table is open seven days a week. Breakfast is served from 6:30 a.m. to 11 a.m. on weekdays and until noon on weekends. Lunches are then served until 2:30 p.m.
Ice cream is available until closing at 8 p.m. Lora says later in the fall, the restaurant will close after lunch for the winter season.
