Sac Bee restaurant critic Blair Anthony Robertson initially declared Hock Farm "uneven" back in April. After several more visits, he finds the "eating experience...is often basic, if not underwhelming."

Sometimes, we felt like we were punched in the nose with seasonality. There were peaches on pizza – and they were delicious. There were peaches on our heirloom tomato salad (and really, they overwhelmed the dish and blotted out the potential to love the tomatoes). OK, we get it, you've got peaches. From a farm.

Farm-to-table is an ethos, a way of thinking and doing business, of connecting with real farmers and doing things the right way.

It's not a concept. If anything, it's a starting point. At Hock Farm, based on the solid but underwhelming fare and the unexceptional vision, farm-to-table seems to be the only point. We expect much more than that, either with technique, flavor profiles or outright creativity.

Read the entire review in the Sac Bee.

For other views, read my Instant Reaction after eating there on their first night and Sac Mag's Kira O'Donnell's thoughts after a recent visit.

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