Written by: Steve Stover
Date: April 5, 2019
The much-anticipated Alqueria Farmhouse Kitchen opened in late January in the former Angry Baker (and Dragonfly/Till) location on King Avenue near Neil Avenue.
Alqueria executive chef Jacob Hough and executive sous chef Patrick Marker said that Alqueria means farmhouse in Spanish, a nod to their decade together at Barcelona in German Village.
The decor reflects the farmhouse theme with lots of reclaimed wood. The main dining room seats 60, with a side room for 20 at high-top tables. The front patio seats 15.
Chef Hough described the food as “farm to table,” with “approachable, rustic but refined, new American cooking and some Spanish influences.” There are plenty of vegetarian and vegan offerings.
I stopped by with a friend a week after opening for lunch. My friend enjoyed the apple wood smoked duck grilled cheese with Havarti, pickled onions and arugula on buttered sourdough, served with seasoned fries ($13).
I particularly liked my Nashville hot chicken on a savory ham and herb waffle, with dill buttermilk sauce and house-made horseradish pickles ($14). We were too full for the house-made salty caramel and chocolate crème brulee or the chocolate-and-coffee porter bread pudding.
The full dinner menu includes a very nice charcuterie offering ($6 or $7 per item or $27 for a tasting); eight starters ($7 to $21 for foie gras) and seven entrees, including a burger, walleye, cassoulet, the popular buttermilk fried chicken, braised pork shank and short ribs ($16 to $28).
There is an interesting cocktail menu; a wine list featuring Italian, Spanish, and American wines; and a nice selection of Ohio craft beers.
Alqueria Farmhouse Kitchen is off to a strong start, with creative takes on new American food, with a few Spanish touches. I plan to go back soon to work my way through the interesting and fun menu.
Alqueria Farmhouse Kitchen
247 King Ave.
Monday-Saturday: 11 a.m. – 9 p.m.