In past Lick the Plate columns, you may have seen me lament the overuse and abuse of the term farm-to-table. And for good reason, as it was being slapped on every restaurant that opened, being the buzzword of the moment in the culinary world. I remember a local sports bar claiming it, and it gave me a good laugh every time I passed by.
In reality, farm-to-table is a mantra most good chefs have used for years: buy locally and seasonally when possible, and when not, get the freshest ingredients available as close as possible.
Haven Farm and Table at Fox Point Farms in Encinitas took the concept even further by designing a sizable on-site farm, along with a brewery, coffee roasting house, and store, all integrated into a world-class event space. That translates into a high percentage of their produce being sourced a few feet from the restaurant, with the rest coming from highly vetted local farms that adhere to the same standards.
So yeah, if there is a restaurant that can rightfully make that claim, and even put it in their name, Haven Farm and Table is worthy. If you are not familiar with Fox Point Farms, it’s nestled between the new housing development and Encinitas Ranch Golf Course off Leucadia Boulevard.
It has been described as one ecosystem, a working farm with hospitality built around it. The farm is the heartbeat, informing what they grow, cook, pour, and the experiences they host. Harvest Market is a daily market offering prepared foods, pantry staples, and peak-season produce. Haven is where the farm comes to life through seasonally prepared dining and a proper gathering place with live music.
Fox Point Brewing Co. and Fox Point Coffee Roasters round out the on-site offerings.
Brian Grover owns and operates all on-site artisan-crafted businesses and protects the vision and standards. The relationship to the housing development next door is that Fox Point Farms was conceived as an “agrihood,” a neighborhood designed around agriculture and community. Residents benefit from living here through perks such as a resident-only CSA farm box program, Market Mondays, early-bird registration for events, and more.
Speaking of events, my first experience at Fox Point Farms was at The Coast News Best of North County event this year, and it had a lively atmosphere to explore. I should also note that Haven won Gold Awards for best Farm-to-Table restaurant and Best New Restaurant.
A seasoned team also leads Haven with strong culinary expertise. Executive Chef Lety Gonzalez, a San Diego native, blends her Mexican heritage, culinary artistry, and passion for sustainability into bold, veggie-forward dishes that honor both tradition and the land.
Directory of Hospitality Kevin Wu (24 Suns, Black Rail Kitchen + Bar) brings 15 years of industry expertise, pairing thoughtfully crafted food, a curated beverage list and warm hospitality to create memorable dining experiences. Sous Chef Joel Jordan draws on over a decade of culinary experience and a deep respect for farm-to-table traditions shaped by his upbringing in rural New England.
There is serious talent in the kitchen, and their menu has an approachable, chef-driven feel that is built for area locals who are fast becoming regulars.
I’ve had several trusted local foodies mention their Monday night happy-hour menu, featuring live music. They feature $20 entrees that include beer or wine, and I had to check it out when I heard one of the specials was Steak Frites and Wine featuring Brandt Beef, chimichurri and house-cut fries with a nice glass of red wine….for $20!
Other Monday specials that week included Chicken Schnitzel Caesar with wine and a Smash Burger with beer. That value speaks volumes to me and should endear many more locals. The remaining specials were equally appealing, and the band sounded great. Tuesdays feature the Leucadia Listening Lounge with Barntime Music, presenting live music, and Huerta Tacos providing farm-fresh tacos from 6 to 9 p.m.
Their main menu offers a more elevated approach, while the tasting menu provides a deeper experience featuring their best produce and signature dishes, with a focus on pacing, technique, and the most direct farm-to-table narrative. Both menus are available every night.
Speaking of wine, Ricardo Zarate Jr. is the GM and on-site sommelier in charge of the wine program. He highlights biodynamic, organic, sustainable and minimal-intervention wines that align with their ethos of high-quality products. His list balances familiar benchmarks with discovery bottles built to pair with the menu while being accessible.
They like to give a big shout-out to their team in this sizable operation — both front and back of house — and to the farm crew. Given the size of the property and the number of moving parts, what they deliver for guests is impressive. Beyond the farm, the restaurant relies on the in-house bakery (Fox Point Bakehouse), the on-site apothecary (Heal Botanics), the brewery (Fox Point Brewing Co.), and the dedicated facilities team to pull it all together.
If you haven’t been, I highly recommend making several visits to Fox Point Farms. It really does take a few to experience everything they have going on. Learn more at www.foxpointfarms.com and find them at 1200 Fox Point Farms Lane, Encinitas.
1 comment
Great, if you can find a parking place.