text: Love the farm fresh concept, like the service, food varied from great down to alright and value was, eh... ok.\n\nFirst, I want to applaud the \"Farm to Table\" concept - using local and organic is a nice selling point.  And the seafood did seem fresh, so they are doing something right!  Presentation is clearly a priority - both the food and the staff - they have been well trained and the ONLY staff in Phoenix to always follows the \"lower left, raise right\" service protocol!\n\nSo I -wanted- to give this place 4 stars.  But while I liked it, I'm just not going to add it to my heavy rotation. It's the value part of the equation - When I got the bill, I just felt like it was a bit too much to pay for what I got.\n\nThe Good:\n* Chicken Sausage Flatbread: great app! Fresh veggies, thin, crisp bread and the hint-of-sweet pomegranate BBQ the perfect foil for the sausage.\n* Pork Tenderloin: This was the best of the four dishes we ordered - tender, medium rare, laid atop the cornbread (a delicious sauce-delivery-mechanism) - very savory, well-rounded flavor.\n\nThe OK:\n* Falafel Bites: good flavor, good presentation sitting on a slice of cucumber, but very tiny. For the four of us, the five small bites made us think \"amuse-bouche\".\n* Prawn Pasta: three huge, gorgeous, tasty prawns amid an average pesto pasta.\n* Tazmanian King Salmon: tender, flaky and with a good miso flavor.\n* Chef's Special: It was fish, freshly flown from the Pacific, wrapped around crab, teetering atop the embellishments.  The dish was pleasant, tender, but lacked anything other than the presentation to make it remarkable.\n\nAll in all, I'd come here again if the prices were a bit lower - but while I'm watching my budget, there are other places in the valley that give as good food for less.