Farmer's Kitchen

Posted By Chris Ayers & Amy Briesch on April 1, 2009 4:02 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.

Nate's Pork Loin Sandwich

Hot Beef (1/2)

Sour Cream Raisin Pie

Green River

Cinnamon Roll French Toast

Dad's Bread Pudding

Black Cow

Fried Pickles

Posted By Michael Stern on February 8, 2012 2:31 PM

The restaurant name is no lie. Farmers eat here and much of the food is farm-kitchen good. Bread and pies are made daily; beef, bacon, eggs and produce are local; just about everything – including the excellent gravy that smothers hot beef and meat loaf – is made from scratch. If you are not in the mood for such Iowa-specific fare as a breaded pork tenderloin sandwich or a casserole-like dinner skillet, consider the hamburger. The Farmer's Kitchen offers more than a dozen variations, including a Wisconsin butter burger, a one-pounder and the notorious Cy-Hawk burger, which is a half pound of beef, smoked cheddar, bacon, grilled onions, lettuce, tomato, and mayonnaise dolled up with roasted garlic and chipotle chilies.

There always are several pies for dessert, including chocolate peanut butter explosion that was declared #1 in the American Pie Council’s National Pie Championships and French apple (guaranteed: a whole apple in every slice). We think baker Charlene Johnson's sour cream raisin, crowned with a vast meringue cloud, is one of the very best.

Nate's Pork Loin Sandwich

Hot Beef (1/2)

Sour Cream Raisin Pie

Chili

Country Steak

Chocolate Peanut Butter Explosion Pie

Chili Mac