Sac Mag is the latest publication to give their two cents on new farm to table restaurant Hock Farm.

Standout dishes from my visits included a tender, herbsprinkled roasted half chicken; a crispy asparagus fritto misto punctuated with fat Gulf shrimp, artichoke hearts, tangy lemon slices and baby fava beans; and a pistachiospeckled roasted beet salad enlivened with juicy chunks of ruby grapefruit and bathed in a zingy citrus vinaigrette.

A moist pork shoulder dotted with Manila clams and arugula was perhaps the best thing I tried. Lusty, complex and inspired, it provided the perfect sopping sauce for a cushy side of housemade focaccia. Hock Farm’s pizzas also are a sure bet. I relished a daily version that was garnished with tender stalks of asparagus and mushrooms. The mahogany-colored duck confit, accompanied by slightly spicy pork sausage and braised Savoy cabbage, was another winning dish.

Read the entire review in Sac Mag.

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