Farmshop

Farmshop has something for every time of day. At breakfast the place is crowded with diners devouring pastrami and eggs. At lunch chef-owner Jeff Cerciello lends a salad of avocado and bulgur a faint zing with the seeds from a Schaner Farms pomegranate. At Sunday dinner, when locals come in for the fried chicken, herbed rice gets a serious spin with diced porcini and crumbled chestnuts. It’s a beautiful thing when the tone of a restaurant meets the needs of a neighborhood.