MOHI mojito mint is grown in the flower boxes out front

Photo by Marty Cheek
Nestor Sanchez, bartender and shift manager at MOHI Farm.

By David Dindak

David Dindak

It’s hard to find someone more visionary than Frank Leal. The owner of MOHI Farm took the farm-to-table model to the next level. One of his many projects, it’s a story of happenstance.

The Sunsweet luxury apartment property owners had a vacant space in need of a restaurant. Three years earlier there would have been a host of suiters, but at that time there was only a couple. Frank was not looking for an opportunity when they came-a-knocking to hear what he might have in mind. But being a proponent of “eat good, feel good, do good to start out the day,” he proposed the concept of fresh, healthy food offerings at an affordable price. MOHI Farm was born.

This gem of a feel-good restaurant opened early spring. Frank knew what today’s culinary clientele wants and needs are healthy, smaller portions. Visiting MOHI Farm, they enjoy that experience along with a cool vibe and friendly service.

MOHI Farm welcomes customers of all age groups. New and shiny, it’s become the meeting spot downtown — and it’s featured by the city’s economic development team when showing off what our town has to offer.

MOHI Farm is also the dog runway of downtown. At the corner of Third and Depot streets there’s not a better spot. On any given day you’ll see 30 to 40 different breeds walking the corridor.

Did I mention fresh and healthy? Right across the street from Farmer’s Market, chefs meander about the vegetable stands every Saturday selecting the latest in-season local offerings.

You’ll find a smaller limited menu rotating based on veggies bought in bulk that could be part of different menu items. This could be anything from avocado, purple daikon with infused olive oil or mamu mushroom and soyrizo toast, to frittatas as well as breakfast and lunch sleeves, salads, vegetable bowls, and flatbreads. If you’re interested in entrees, how about wild salmon or short ribs? Kids can enjoy PB&J, Mac ‘n’ cheese and cheese flatbread.

A full bar offers fresh-pressed cocktails from cucumber martini to blood orange old fashion. The MOHI mojito mint is grown in the flower boxes out front. There’s also fresh-pressed juice. For those caffeine addicts, they grind their coffee.

The patio is available to host private parties and they’re getting ready to launch a Sunday brunch offering.

Can’t let you go without sharing a little about Frank. A lot of people think he’s this out-of-town developer who’s come in to do projects. Actually, Frank came to California at 10. He bought his first home in Morgan Hill at 23. There he had a three-acre vineyard and learned wine-making in Napa.

Soledad and Hollister had the same number of growing days, so he sold his home and bought 40 acres in Hollister. That was the stepping off point to the many projects since, helping to vitalize our city.

Until next time . . . cheers!

David Dindak is the MHDA president, co-owner of Bubbles&Brew and a REMAX Realtor.