When we’re considering where to go for lunch it’s rare we think about driving two hours NW to a random hamlet, but it’s always worthwhile when we do. The reason we go out of our way is because Haisai, which is located in Singhampton, is owned and operated by Michael Stadtlander , who has rightfully earned an international reputation for producing some of the best farm to table and nose to tail food anywhere in the world. Most of the menu’s ingredients come from around the corner at Eigensinn Farm. Some of our consistent favourites are his speck and his ramps.
One of the other reasons we love lunching at Haisai is because we can afford it. Dinner, which we have enjoyed on a few occasions, is more fiscally challenging for us given the need to find somewhere to rest our heads for the night and transportation following the festivities (we insist on pairing excellent food with lots of excellent wine).
If you decide to take our word for it and head out to Singhampton we highly, highly recommend you try one of the pizzas. This time around it was speck, onions, sour cream and minutely chopped chives. Ask for the herbaceous jalapeno hot sauce on the side as it was the perfect touch. In my humble opinion, Autumn is the best time to visit. There are still plenty of fresh fruits and vegetables available on the menu and the culinary adventure is complimented by the brilliant colours of the trees as they prepare for Winter, which always makes the trek all the more memorable.
MiHe
