My husband and I celebrated our anniversary last night at the Farmhouse at Bedford Post. In all, it was a good experience, and Westchester does need a fine dining destination other than Blue Hill. However, although it has potential, the Farmhouse still has a bit to go. We arrived at the restaurant and saw a large open parking lot and no signs or attendants, so we parked ourselves. As we walked towards the restaurant a young man came out and announced that there was valet parking and he needed to re-park our car, so we gave him the keys and noted that there was nothing indicating that there was valet parking. OK, no biggie. The grounds are beautiful and the hostesses were gracious. We did not opt for the tasting menu, and my husband has a dairy allergy, so we explained exactly what he can and cannot have to our server and were easily able to come up with menu items that would not be a problem. Once we ordered our meal and our bottle of wine, we were presented with two large pieces each of homemade bread, one Harvest and one cranberry walnut, both delicious. After my husband had finished both pieces, the waiter passed by and said “oh, I should have brought you some olive oil” as he stared at the empty plate (had we needed it, we would have asked, but to ask if we wanted it at that point was a bit after the fact). The waiter brought over our amuse – a shot glass of puree of pea soup with a citrus gremolata. My husband inquired about dairy in it, and the waiter said – oh, you can’t have this. Ok, he forgot momentarily. He did go into the kitchen where they prepared a shaved fennel amuse for him. The pea soup was delicious and very subtly flavored. The gremolata added a nice kick. I did not order an appetizer, but my husband had the Crudo of Japanese Hamachi. It was excellent, delicate scented with Meyer lemon and that, again, was a great kick. I must go back to the wine service here. It seemed that almost every time I took a sip of wine my glass was refilled – it was a bit fast, like they wanted us to buy another bottle. For a main course, I had the Wagyu beef tenderloin in smoked butter with spinach, bacon and potato robiola fondutta, which was puree of potato with a foam of cheese on top. Let me say here that the tenderloin was good but I believe that wagyu tenderloin is no different from regular tenderloin, since the point of Wagyu is the marbleization and tenderloin has none. The meat was tender but lacked flavor and needed the smoked butter which was non-existent on my plate. (Sometimes because my husband can’t have dairy they assume they should leave it off my plate, too). By this time our waiter had become a lot harder to get hold of, so by the time he finally came over and got me some smoked butter – my food was pretty cold. That being said, the smoked butter was again, very subtle and very delicious. I did not taste any cheese foam on the potatoes, and they were really just run of the mill potato puree. The spinach was 2 leaves with a brunoise of bacon on top. There was also a roasted shallot. My husband had the Berkshire Pork which was excellent, with a mixture of onions and red peppers on it. It was served with a creamy polenta which they prepared especially for my husband without any dairy. After our plates were cleared we could not get our waiter for a very long time. He finally came over with the dessert menus and left. We did not see him again for about ½ hour. Luckily, the new manager was someone we knew so as we were talking she took our dessert order. My husband opted for a liquid dessert – a glass of port and I decided to finish the wine with mine. Remember how fast they were pouring at the beginning? We could not get anyone to pour that glass of wine and finally got the waiter’s attention who actually said to me “yeah, yeah, I know, wine, right?” So, I think you can see that service here is lacking. For dessert I had the donut sampler. It was the highlight of my meal. There were three little fresh, hot donuts – one cinnamon, one strawberry jelly and one with hot melted chocolate. It was served with scoop of vanilla ice cream in a coffee cup to which the server (not our waiter, but the person who brought the food) added some hot decaf espresso. It was a great touch, and I thoroughly enjoyed it (thanks Thomas Keller and the French Laundry – everyone is doing their own version of his coffee and donuts). After our meal we waited for what seemed like an eternity to find the waiter and get the check – which came with a plate of 4 chocolates. The meal cost us about $350 with the tip, and here is my problem. For that kind of money I expect great food, great service and a great ambiance. At this point, the Farmhouse has the ambiance and good food. Service is another story. While I think they have great potential, they are not there yet. Having eaten at restaurants like the French Laundry, Martini House in the Napa Valley, and even Blue Hill at Stone Barns, this meal did not rank near those. We will go back again, though and this time we want to try the tasting menu with wine pairing. Hopefully, we will get a better server!