Morsey’s Farmhouse is a bit different from other restaurants- they have their own ranch with their own herd of water buffaloes. So they use buffalo in many of their dishes- burger, milk, cheese, ice cream. Something the (cow-) lactose intolerant can look into trying.
Ribeye special that the server said is based on a recipe given to them by a Michelin three star chef. I was thinking why do you need that to cook a ribeye? More on the dish later.
The mushroom ravioli
The magherita flatbread
Of the dishes, the burrata and the burger was relatively solid, compared to the rest. The burrata was made from buffalo milk. A little more ‘rustic’ and distinctive, and refreshing with vinegar. The burger had a buffalo patty, and was fine. The fries were soft and felt like it had rested for a long while.
The 10oz ribeye (beef) special was a fail, with the ribeye cooked medium well versus medium ordered, a bit chewy, and ordinary (versus how it was pitched, despite the pitch not being very relevant to begin with re: Michelin 3 star chef recipe).
The magherita flatbread was mediocre. The components- the dough, tomato sauce and the cheese all failed to impress, especially since we had a magherita at Pizzeria Napoletana earlier in the day. The ravioli was ok but not memorable. Can be cooked half a minute less.
The icecream with buffalo milk was pretty nice. I liked our chocolate ice cream. The stacciaciatta I sampled was too sweet.
Nice, comfortable dining room. Food was average. Come if you are lactose intolerant or if you want the ice cream.