Farro is an ancient grain, as old, at least, as ancient Rome. Long the food of peasants (who always seemed to be ahead of the curve when it comes to food that is sustainable, healthful, and tasty, if you really think about it), farro has been growing in popularity in this country for the last two decades and is fast becoming a staple on restaurant menus. There seems to be a bit of controversy as to what farro really is; however, according to The New York Times, “Farro is…a plant and grain all its own.” Known as emmer wheat in English, farro is nutty in flavor, toothy in texture, and a solid source of fiber, magnesium, and vitamin B. A word of caution: farro is not suitable for those who suffer from celiac disease or gluten/wheat sensitivities. Find out what OpenTable diners are saying about this great-for-you grain.
* AOC, Los Angeles, California: ”We tried multiple dishes — the black rice with farro and Spanish fried chicken were standouts, but everything we tried was top notch. ”
* Camino, Oakland, California: “Every accompanying side was incredible! The sausage was also very good, and the farro was so crunchy and flavorful; we were amazed.”
* DIG, Delray Beach, Florida: “ I had one of the specials — a trout dish that came with farro and grilled vegetables. The fish, a generous portion, was cooked en cartoccio (in paper), and was very moist. The vegetables were crisp tender, and the farro was seasoned beautifully.”
* Fishing With Dynamite, Manhattan Beach, California: ”The beet and farro salad was lightly dressed and balanced with creamy feta, pistachios, orange, beet chip, and arugula.”
* Flora, Oakland, California: “At my last visit, I enjoyed the farro with wild mushrooms and eggs, and ended brunch with a delicious apple cake.”
* Gilt Bar, Chicago, Illinois: ”The grape and farro salad was an unexpected and pleasant surprise.”
* Levant, Portland, Oregon: ”The special of farro and chanterelles was beautiful.”