What is a Farm to Table restaurant?
A restaurant that is based on the local food movement and sources food primarily (or exclusively) from local farmers, whether it is produce (fruit or vegetables) or protein (poultry, pork, beef, fish).
Why are these restaurants included?
The restaurants found below are included because they offer fresh food grown or raised by their nearby local farmers or in some cases, the chefs themselves. Ranging from casual to fine dining, these restaurants support their local farms
— typically sustainable, often organic and with food grown with extra TLC!
Here are three hot spots that we feel are worthy of your attention! Roll up your sleeves and dig in!
Elizabeth Restaurant - Chicago, IL
Relying on nature for inspiration, the food and menu at Elizabeth Restaurant is an artistic expression and replication of the surrounding world. The restaurant strives to remain as local, organic and sustainable as possible. It's mission is to highlight the nose to tail and root to branch philosophies in showcasing farm-to-table Midwestern bounty. Elizabeth works to remain as earth conscious as possible and keeps the space intimate, serving fine and rare ingredients at communal tables.
The Ranch - Anaheim, CA
The Ranch Restaurant features true American regional cuisine. The Ranch honors California's great ranches, farms and dairies, the artisan bread bakers and cheese and wine makers with their seasonal driven menu. The emphasis is on farm to table, fresh organically grown fruits and vegetables from local farms and from their own ranch in the Santa Ana Mountains.
Edge - Miami, FL
As firm believers in the farm-to-table philosophy, EDGE embraces a sustainable approach to agriculture and dining. At its heart is a simple concept: there is value for all in eating locally. While seasons are not as marked in Miami, the restaurant works to include a seasonal component that encourages food preparers and consumers to savor fruits and vegetables at their prime. The restaurant also has a small garden and grows peppers, which the chef harvests for homemade hot sauces, rubs and drinks.
There are 7,500 varieties of apples grown throughout the world, and if you tried a new variety each day, it would take you 20 years to try them all.