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The Restaurant at Patowmack Farm Restaurant Review: The Restaurant at Patowmack Farm isn’t the kind of place that beckons drop-ins or drive-bys. Indeed, you need a reservation, and you also need to work hard to find it. Up a steep, gravely hill, the Farm is far from just about any location, so once you are there, settle in to enjoy the view --- overlooking the river and distant farmland --- and the food. Alas, despite a fine chef, graceful service with each person’s personalized menu, and quality ingredients, the brunch is overpriced and under-portioned. One may find on tap: two appetizers, one a spring mix of local lettuces; four main dishes, including an egg Benedict (why not two eggs?); braised pork belly; and the chef’s version of salade niçoise using Japanese nairagi, a tuna-like fish. A minute portion of the Impossible Chocolate Cake seals the deal. In the evening, look for leg of lamb, pork with chickpea stew, poached halibut, and grilled lubina (Spanish sea bass).