last weekend J took me to Eigensinn Farm for dinner. it was a birthday present, delayed six months only because of the farm’s very coveted reservation list.
i originally heard about Michael Stadtländer years ago, through foodie friends of friends who frequently travelled up to Singhampton on personal invitations. (what a lucky child, to grow up with the simple aspiration of one day experiencing the eight-course, farm-raised meal first hand!)
the idea of going to Eigensinn actually made me rather nervous—was there an unspoken etiquette to restauranting in someone’s ‘home’? how much wine to bring? could we take pictures? as people ate, did they talk about the fact that it was the most delicious and tantalizing experience of their lives—or was being obvious about all those things just not couth?
but once you get there, you realize: it may be canada’s most-acclaimed restaurant, but Eigensinn is still a farm—with all the country charm and hospitality you’d expect. this is in great part to the hosting talents of Nobuyo Stadtländer, but also because (to put it simply) everyone is there to just enjoy every second of the experience. the dining room only sits fifteen (our dinner was divided between two tables of two, a group of three, and a gathering of six) and by the last course (chocolates!) everyone was in conversation together.
they’re closing the farm for the summer, but! only because they are opening a restaurant in Singhampton. perhaps it’s best to see about getting on that reservation list now?
three of eight courses (and one knife!) pictured: amuse gueule, featuring house-smoked ham, stuffed radish, pickled ramp, oyster, headcheese & more i can’t recall; Eigensinn Farm flatware & China Glaze ‘For Audrey’ polish; blackcurrant and gin sorbet, served in wine bottle bottom; farm rack of lamb and forest-found morels. not pictured: soup from herb garden with white fish and pickerel; foie gras with eigensinn piglet; trout with asparagus and herb risotto; cheese; dessert; petit fours.