At Orchard Grille at Applecres Farm
“Good food to the core” is the motto of The Orchard Grille at Applecrest Farm (133 Exeter Road, Hampton Falls, 758-1686, theorchardgrille.wixsite.com/mysite), a new onsite restaurant at one of the oldest family-owned farms on the Seacoast. Chef Jon Adams, a North Carolina native who has worked on the Seacoast for more than 20 years, has been brought in to create a menu of New England comfort favorites with a unique Southern flair. Options include a few small plates like seared fish tacos and Parmesan cream gnocchi macaroni and cheese; pizzas cooked in a stone-fired grill; appetizers, soups and salads; burgers and sandwiches, like a blackened shrimp po’ boy on Texas toast; and entrees, like Southern fried chicken, meatball primavera, Brazilian steak tips and ricotta ravioli. The eatery pays tribute to the longtime apple orchard by incorporating homegrown fruit into some of its foods and drinks, like an apple and ginger-infused cocktail, and an apple cider doughnut whoopie pie with cinnamon buttercream frosting. Brunch is also served on Sundays, featuring a menu of eggs, French toast, pancakes and more, as well as mimosas, bloody marys and other cocktails. The Scene caught up with Lindsey Comeau, general manager of The Orchard Grille, pre-COVID-19, to talk about the eatery’s concept and some of her top picks for must-try dishes.
How long has The Orchard Grille been around?
The Orchard Grille opened on Jan. 17 so it has had a short life so far, but Applecrest Farm has been around for over 100 years.
What makes The Orchard Grille unique?
When this space was the Applecrest Farm Bistro, they were trying to do more elevated flavors and small plates. But with The Orchard Grille, we wanted to be a super cozy, comforting and family-friendly spot that the locals [will want to] go to once or twice a week. It’s a really unique venue to visit even if you wouldn’t describe yourself as a foodie.
What is your personal favorite dish or drink?
My personal favorite dish is our stuffed meatball appetizer. Our chef just knocks it out of the park. [The meatballs have] beef, pork, veal and fresh mozzarella, and they are cooked in the stone oven. For a drink, I have to say that my favorite would be the 75 Pleasant Street. It’s kind of a play on a Moscow Mule, but with apples. It’s really refreshing and delicious. It’s named after the address of The Clipper Tavern [in Portsmouth], which our owners also run.
What is a dish that everyone should try?
I would have to say our burgers, which have ground chuck beef and pork sausage. We call them “smash patties,” because instead of a really thick burger, ours are on the thin side. We take a spatula and flatten it on the flat top grill, so you still get that crispy and crunchy outside but it’s really tender and juicy on the inside. The smash burger has smoked cheddar, super-fresh heirloom tomatoes and housemade pickles.
What is an essential skill to running a restaurant?
I think it’s having time management [skills], the ability to multitask and always keeping the guests’ perspectives in mind. In order to do that, you need to be able to look at things from every different angle.
What is your favorite thing about being on the Seacoast?
I’ve lived in Hampton all my life, and I’ve actually been going to Applecrest since I was a baby. I love the feeling of community here and it’s really neat to be able to be a part of it.
— Matt Ingersoll