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“A good, quick take-out” La Cocina de Javier “works of art in sushi” “Definite competition for Gasho” Japanese, Sushi, Asian, GrillUPON entering Farmer’s Table in New Canaan, I found it hard to believe that so many different foods could emerge from such small quarters. jiro dreams of sushi bestellenSix starters, three soups, seven entrees and three desserts are all made on the premises for dinner, along with good, textured bread kneaded at the counter and baked in the minuscule kitchen. sama sushi online bestellenThe fact that almost everything I tasted was delicious added to my incredulity.japanese sushi rice cake musubi press mold makerWith its six wood-topped tables for two, Farmer’s Table has, at first glance, the “Everyone tells me I make a great quiche so I think I’ll open a restaurant” look.

But don’t be deceived. Robert Ubaldo, the chef and owner, isn’t playing house; his is a truly professional endeavor, a fully functioning restaurant built on his experience at nearby Tequila Mockingbird and the Southwest Cafe in Ridgefield.When four of us sat down to dinner, we were delighted to find a bouquet of fresh tulips on each table, in a glass “vase” that was, appropriately, a pint-size Sterling Farms milk bottle.We began with four appetizers: seafood chowder, a rich and creamy mélange of shrimp, clams, scallops and potatoes; zesty black bean soup with a good “bite,” thick with chunks of chorizo, carrots and green beans; a rather bland, underseasoned butternut squash soup; and beet salad, tastily mixed with greens, goat cheese and toasted walnuts.Roasted duck breast, cooked rare and served sliced, came with mixed greens and a lively lentil-quinoa salad. We also enjoyed the pan-seared sea scallops, lightly browned, served with a tangy garlic-lime sauce, wild rice pilaf and a smidgeon of mixed greens.

But the most satisfying entree on a freezing February night was the lamb stew, a hearty gallimaufry of lamb chunks, carrots, green beans and potatoes. Ravioli stuffed with wild mushrooms and enveloped in a lovely pesto cream would have been perfection if the pasta pockets themselves had not been a tad rubbery at the edges.There was no quibble about the three desserts we shared: they were all luscious. Flourless chocolate cake was intensely fudgelike; Key lime tart was tingly-tart and pie-perfect; and the New York cheesecake was satin smoothness. All desserts came with a dab of fresh-whipped cream and a soupçon of berry confit.Several lunches were just as rewarding, with entrees like pork tacos (well-seasoned pulled pork wrapped in a flour tortilla with chopped tomato, lettuce and guacamole) and chicken quesadilla (lots of white-meat chicken and fresh mango in a piping-hot pan-roasted shell). My favorite lunch entree was the vegetable risotto, which in a smaller portion doubles as a starter.

The rice, cooked cheese-creamy as it should be, was popping with asparagus, carrots and other fresh vegetables. Another good choice was the grilled shrimp salad, jumbos that came with mixed greens, grilled hearts of palm and tomatoes in a fresh lime vinaigrette.At both lunch and dinner, the Farmer’s Table also does a take-out business, selling house-made soups, marinara sauce and the breads baked daily.It gets crowded, but the food is so fresh and vibrant that nobody seems to mind.•Farmer’s Table 21 Forest Street New Canaan(203) 594-7890 WORTH ITTHE SPACE Limited dining space — six wood-topped tables for two facing a display counter and the kitchen — in a small, free-standing building. Wheelchair access from the street.THE CROWD Mostly shoppers, center-town merchants, a few couples. Waiters are unusually friendly and helpful, offering, for instance, tiny free samples of the soups before guests order. THE BAR No liquor license. THE BILL Lunch entrees: $13 to $17. Dinner entrees: $11 (cheeseburger) to $25 (sea scallops).

American Express, MasterCard and Visa are accepted.WHAT WE LIKED Beet salad, black bean soup, seafood chowder, quiche with bacon and onion; lamb stew, grilled shrimp salad, pan-seared scallops, roast duck breast, vegetable risotto, pork tacos, chicken quesadillas; Key lime pie, chocolate flourless cake, New York cheesecake.IF YOU GO Lunch: Monday through Saturday, noon to 5 p.m. Dinner: weeknights, 5 to 9 p.m.; Friday and Saturday, 5 to 10 p.m. Closed Sunday. Parking on the street.RATINGS Don’t Miss, Worth It, O.K., Don’t Bother. Forgot your TWC Email Address? Forgot your TWC Password? Please Select Your Preferred Language: Rapid Response - heats up 30% faster Triple glazed glass door for easy cleaning Triple-glazed to prevent doors from overheating Flame failure devices to shut off gas supply Smooth action glide-out grill Storage drawer beneath ovens A/A+ rated for energy efficiency Convertible to LPGif required Handyrack - makes tending roasts easy

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