Farmer's Kitchen

319 Walnut Street, Atlantic, IA - (712) 243-2898

Overview Reviews(2) Rate Restaurant Upload Photos Bookmark Email

Posted By Chris Ayers & Amy Briesch on 4/1/2009 4:02:00 PM

Whether you’re searching for food “just like Mom used to make” or “that you wish Mom had made,” Farmer’s Kitchen will fill your need for home-cooked food. Located in historic downtown Atlantic, Farmer’s Kitchen may look like any other small-town diner dotting the Iowa landscape, but it sets itself apart by the breadth of its menu, the warmth of its staff, and its commitment to serving the finest quality meals around. Owner Mark Johnson is a highly principled restaurateur who refuses to cut corners and still believes that the best food is made from scratch. The Kitchen’s Hot Beef sandwich is perhaps the best example of this philosophy. Although this Iowa favorite can be found all across the state, FK's version boldly distinguishes itself from the rest by the tenderness of the roast, the homemade lumpiness of the mashed potatoes, and the fact that the hearty gravy is the result of a two-day simmering process.

For breakfast, Farmer’s Kitchen isn’t content with the traditional eggs, pancakes, and hash browns fare. Rather, the menu speaks to Mark’s creativity, including such items as French toast made with either homemade cinnamon rolls or bread pudding, and grilled cornmeal mush served with maple syrup. For those looking for an eating challenge, Mark’s Kitchen Sink omelet requires practically the entire griddle to mix up nine large eggs with sausage, bacon, ham, onion, tomato, peppers, mushrooms, and cheese (and then tops the whole thing with country gravy!).

Nate’s Breaded Pork Loin is an exemplar of the Iowan specialty, the breaded pork tenderloin sandwich. Thick, juicy, and unbelievably tender, it is served with homemade pickles on a rustic ciabatta roll instead of a normal hamburger bun. Their Pig Lips are particularly wonderful: pork tenderloin strips with or without Lipstick, Mark’s housemade hot sauce. Mark’s award-winning chili is satisfying with lots of meat, beans, and peppers for a tongue-tingling finale.

If you haven’t already filled up on one of the twenty-two featured sandwiches or twenty dinner offerings, then you must do yourself the favor of trying one of the Kitchen’s homemade desserts. You’re free to pick your poison--homemade pies built on flaky crusts, super-custardy bread pudding, frozen custard served in sundaes or shakes--and rest assured that whatever you choose will more than satisfy your sweet tooth.

Along with his mother, Charlene, who not only waitresses but whose name fills the menu (see Charlene’s homemade dressing, meatloaf, sour cream raisin pie, etc.), Mark oversees all operations and knows practically everyone who walks through the front door. The Johnsons also give back to the community with the Pig Lips Scholarship. Fifty cents from every order of Pig Lips goes into a fund that will be awarded to an Atlantic High School graduate who majors in agriculture in college. Farmer’s Kitchen truly thinks both locally and globally in the pursuit of great American Roadfood, making it a necessary detour off I-80.

Scorecard

Overall: Legendary - Worth driving from anyplace

Nate's Pork Loin Sandwich	Cinnamon Roll French Toast
Hot Beef (1/2)	Dad's Bread Pudding
Sour Cream Raisin Pie	Black Cow
Green River	Fried Pickles

Rate this place

Reviewers Photos [Upload Your Photos]

"This upscale BPT is served on a ciabatta roll."
Chris Ayers & Amy Briesch

"You won't find a more balanced version of the Midwest favorite, chili mac, than that served at the Farmer's Kitchen."
Michael Stern

"You can order up an old-fashioned soda from the "whine bar," including this bubbly Green River."
Chris Ayers & Amy Briesch

"Homemade mashed potatoes AND gravy = fabulous comfort food."
Chris Ayers & Amy Briesch

"The deliciousness of this sour cream raisin pie certainly is not relayed in its name."
Chris Ayers & Amy Briesch

"Like the kitchen's celebrated tenderloin, country steak is thick and juicy, but with a vividly crisp crust."
Michael Stern

"Note the thick layer of custard at the bottom of this thick square of bread pudding."
Chris Ayers & Amy Briesch

"Farmers Kitchen takes French toast to the next level, using homemade cinnamon rolls in place of bread!"
Chris Ayers & Amy Briesch

"How can you make a Black Cow even more delicious? Use homemade frozen custard instead of plain vanilla ice cream!"
Chris Ayers & Amy Briesch

"These pickles are dipped in the secret pork tenderloin batter before being submerged in the deep fryer."
Chris Ayers & Amy Briesch

"A little local flavor while you sip your morning joe."
Chris Ayers & Amy Briesch

"Hearty, full-flavored Midwestern-style chili. Farmer's Kitchen chef Mark Johnson regularly takes first prize with it in cook-offs."
Michael Stern

"Chocolate peanut butter explosion pie won baker Charlene Johnson a blue ribbon in Crisco's national pie contest. That's a ribbon of fudge between the peanut butter and chocolate."
Michael Stern

"There actually is more to the Farmer's Kitchen than seen in this photo -- a whole other room at the left of the photo."
Michael Stern