Joe’s Farm Grill

Come-and-get-it counter service leads to big orders of thick-crusted onion rings, crisp and sweet and piping hot, and a grilled wedge salad that’s cut in two, its outer leaves lightly seared, its center globbed with blue cheese dressing, chopped tomato, and bacon bits. The beet salad, dressed with a lightly citrusy vinaigrette, was overpowered by a crumble of blue cheese, but the fontina burger is a better bet. Cooked to order, its medium-rare patty was obliterated by too many flavors: roasted red pepper, grilled mushrooms, greens, and pecan pesto, all piled on a fluffy, cinnamon-y hamburger roll. Delicious.