REVIEW: Gary Rack’s Farmhouse Coral Springs Delivers on Day 2

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Gary Rack’s Farmhouse {Photos by Han Okcuoglu}

Gary Rack’s Farmhouse in Coral Springs is the third location of Gary Rack’s Farmhouse Kitchen, a South Florida restaurant concept founded by restaurateur Gary Rack in 2014.

The original Farmhouse Kitchen opened in Boca Raton, followed by Delray Beach, with Coral Springs becoming the brand’s first Broward County location. It also includes Executive Chef Demetrio Zavala, who won Chopped.

When we arrived, we found out it was only its second day of being open. This was their biggest location, and the service did not suffer for any of those reasons.

It has an upscale, modern interior with an open expo kitchen and a wrap-around indoor/outdoor patio. The manager even came out to congratulate us on christening the patio as the first outdoor customers.

Having been to the Delray and Boca locations, I now consider this my favorite, as it combines Gary Rack’s signature elevated comfort food with farm-fresh ingredients.

Deviled Eggs with Truffled Mushrooms.

We started out with some traditional deviled eggs ($9) that were absolute perfection. The blend of mustard, relish, and mayo was creamy and almost whipped to a spiral. But the truffle mushroom ($3 add-on) kicked it up a notch, adding mushroom texture and a slightly decadent truffle flavor.

Buffalo Cauliflower.

Next appetizer up was the Buffalo Cauliflower ($19). That seems high for an appetizer, but portions here are much larger than usual, and it’s almost impossible not to take food home. My wife notoriously avoids even medium spice, and even she was geeking out a bit over how tasty this was. The ranch yogurt crema cuts through the heat. They were soft yet retained their texture. When you boil cauliflower, it becomes mushy. Instead, only the outer edges were crisped. Spice does linger in the backs of your throat, but it’s nothing uncomfortable, and we were wowed with this dish.

Beet Greek Salad with Steak.

My wife ordered the Beet Greek Salad ($19) and added medium-rare steak ($14). This was fantastic. The red wine vinaigrette was not too oily or too sweet. It hit this perfect balance to the point we asked for more dressing. The ingredients looked and tasted very fresh. Let’s hope that continues as they get busy. Mixed greens, cucumber, tomatoes, pickled onions, and beets topped with feta and a welcoming dash of oregano. I was waiting for something to go wrong with this meal, but even the steak was cooked- actually medium rare- and each shaved piece was tender.

Farmhouse Burger.

I heard the meat from their famous Farmhouse Burger ($23) was a special blend of Angus and Chuck flown in from a particular butcher in Michigan. The burger was really, really good and falling apart. I believe it. I would have preferred more pickled relish, but between the burger blend, the homemade bun, and the jack cheese, I was a happy customer. I switched to sweet potato fries to undo the damage from the burger, because, as we all know, a healthy side completely cancels out any fattening aspects of a burger.

Key Lime Crème Brûlée.

For dessert, we went with the Key Lime Crème Brûlée ($12). I didn’t realize I would be cleaning the plate of this delicious raspberry-and-berry compote that paired perfectly with the light notes of key lime in a delectable brûlée. We were stuffed and still had to finish it.

Buyer be warned: there is obnoxiously loud hip hop music playing across the street at Tacocraft. Gary Rack’s music was more appropriate soft rock; it could be a tad lower, but ok compared to cacophony coming from the live DJ at Tacocraft

That apparently is an almost nightly occurrence.

All in all, the biggest and newest Gary Rack’s far exceeded my expectations, considering I’ve eaten at others. I made it a point to order things we haven’t ordered before, and this time we were richly rewarded.

Gary Rack’s Farmhouse

(561) 816-2090

3314 N University Dr, Coral Springs, FL 33065

Mon – Thurs 11:00 a.m. – 10:00 p.m.

Fri 11:00 a.m. – 11:00 p.m.

Sat 10:00 a.m. – 11:00 p.m.

Sun 10:00 a.m. – 10:00 p.m.

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Author Profile

Han Okcuoglu

Han Okcuoglu is a curious foodie, Turkish-American and resident of South Florida for over 35 years. He graduated from FAU with a degree in Information Systems Management. He also writes food reviews on various websites and social media groups. He loves to see new restaurants and mom and pop shops get the attention they deserve and flourish.