2013-05-24 / Community

The Local Dish

Owen’s Farmhouse


The most popular pizza at Owen’s Farmhouse in Kennebunk is The O Man, left, named for owner David Ross’s son and restaurant namesake, Owen. The pizza in the background is the Breezy Hill. (Jason Morneau photo) The most popular pizza at Owen’s Farmhouse in Kennebunk is The O Man, left, named for owner David Ross’s son and restaurant namesake, Owen. The pizza in the background is the Breezy Hill. (Jason Morneau photo) The Local Dish is a feature in the Courier and its sister papers, the Post, Sentry and Leader. Every week it will feature a different restaurant in each of our coverage areas.

How long have you been in business?

Since last November.

What’s the menu like?

Owen’s menu consists of a short list of 12-inch wood-fired pizzas from a brick oven ordered from France. The rest of the menu is a handful of fresh salads. The names on the menu reflect their dedication to using locally sourced ingredients to come up with fresh pizzas.

From the Harris, named after Harris Farm, where they get their cheese products to Breezy Hill, our source for the pork used to make the sausage included on the pie.

There is even a pizza named after a past local chef from our sister restaurant, 50 Local – Biddeford High School graduate Jared St. Onge. St. Onge became known locally for foraging for the mushrooms used in the kitchen and named the pizza bearing those styles of mushrooms.

What’s your most popular dish?

The O Man, named after owner David Ross’s son and restaurant namesake. Owen is their take on the classic Margherita style pizza. This crisp classic is topped with tomato, fresh basil leaves and mozzarella cheese.

In the background of the sandwich, pictured here, is our second most popular pie called the Breezy Hill, which is topped with homemade sausage, spicy peppers, mozzarella cheese and tomato.

Hours/location?

Noon to 9 p.m. Monday through Saturday and 3 to 8 p.m. Sunday; 17 Main St., Kennebunk. Summer hours coming soon.

Who is your chef?

Since opening, the kitchen has had a rotating staff from the sister restaurant across the way at 50 Local. On a recent evening, Justin Dyer, originally from Bar Harbor, was manning the oven.

Anything you would like to add?

Owner David Ross’s wife and co-owner/ operator, Merrilee Paul, is a Kennebunk native. They met in Boston before opening up their first restaurant, 50 Local.

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