Few and Far

You know, really great, locally owned and operated restaurants that only serve true “farm-to-table food” are few and far between. But we found one that I think you’re gonna like. So let’s head to “Few and Far” in Dedham, Massachusetts.

Few and Far is a perfect neighborhood restaurant for Dedham Square… In that it’s comfortable and casual, but the ingredients and the dishes are extremely high quality… all thanks to chef and owner Stan Hilbert.

“Few and Far I would describe as a fun place, not only to work in, but also to come have dinner at. We take our job seriously, but we don't take ourselves seriously. We want to make people happy by giving them the freshest ingredients possible, plated simply, and with really, really warm hospitality.”

“We literally get all the food delivered daily by the farmers. I think that shocks people a lot when they come here the first time, it's like, wow, that was delicious. Well, it comes down to having the best ingredient.”

The appetizers at Few and Far as known as “Smalls”, but they’re really not very small at all.  There are steamed mussels, served in a chili ginger broth with a couple of massive slices of grilled bread.

I’m obsessed with burrata cheese, and this is a great way to serve it. The burrata is from a local farm of course, and it comes with marinated eggplant, arugula, basil, and herb oil. This is just freshness on a plate!

There’s also a spectacular Mezze Platter, featuring cheese dip, fresh cherry tomatoes, marinated shishito peppers, carrot salad, and Brewer’s Crackers out of Somerville.

But believe it or not, the number one appetizer you need to try is the Jalapeno Mozzarella Fritters, which are like a gourmet cross between mozzarella sticks and a jalapeno popper.

“Instead of stuffing the jalapeno, we used the jalapeno in the inside of fritter, the mozzarella also comes from Narragansett Creamery on Rhode Island. The jalapenos come from Kitchen Garden Farm. Then we have a little fun with it. We layer the flavors with a little bit of a jalapeno Ranch. It is delicious. Yeah, it's amazing. This the top selling item on our menu right now.”

Now as for the Big stuff on the menu, the entrees range from comfort food to fine dining.

But I want to start with the burger. It’s known as the “F and F Burger”, and it’s a beauty.  You have two four ounce patties, smashed on the grill, topped with Cabot cheddar cheese, caramelized onions, and special sauce all served on a fluffy Iggy’s bun.  The beef is cooked perfectly so it’s nice and crispy around the edges. The sauce is creamy and tangy. And the hand-cut fries on the side and seasoned perfectly.

There’s also a fried chicken sandwich that’s big and meaty. They use chicken thighs, so you’re getting a lot of flavor and crunch, along with some cole slaw, miso mayo, and a spicy maple glaze.

Another popular chicken dish is this one: The Herb Crusted Chicken. So this is like a “chicken under a brick” kind of preparation, you can see how the skin gets all nice and crispy. They top it with some housemade herb butter which starts to melt down to add some richness. And it’s plated along with brussels sprouts, broccolini, and crispy fingerling potatoes.

I think the most underrated dish at Few and Far is the Braised Pork Pasta. They use a Gigli noodle from the Seven Hills pasta company, they’re sort of shaped like a flower and all those ruffled edges really help the sauce to cling on. It’s mixed in some with fresh greens, tomato sauce, parmesan, and herby bread crumbs. And the pork is so incredibly good, imagine a pulled pork, but not as smoky, and melt-in-your-mouth tender.

And of course, Few and Far also offers a nice steak. In this case, we’re looking at a nicely tenderized hanger steak that’s simply grilled and sliced… topped with some vibrant housemade chimichurri sauce. And the best part might be the fried smashed potatoes on the side, these are awesome.

Finish off your meal with their signature dessert known as the Chocolate Nemesis. So it’s a rich flourless chocolate cake, almost like a chocolate mousse, that’s topped with whipped ricotta and a little fresh fruit.

And that’s what this place is all about: simple ingredients, locally sourced, and letting the food speak for itself.

"When we ask you how your food is, how everything is. We genuinely care. We want you to have a good time. We want to connect with people so that when you come back, we have that connection. And then it just gets better and better, and it creates this sense of community that you don't often find in chain restaurants. "