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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!
Girl & the Goat - Chicago
Open since 2010, Girl & the Goat is the energetic creation of executive chef Stephanie Izard, winner of Top Chef Season 4. In addition to serving craft beers and making wine in a rustic environment, the restaurant supports local by shopping locally and working with a number of local farms for produce, goats, veal and cheeses. Chef Izard works directly with the farms to see how the animals are raised before they enter her kitchen.
Sweet Grass - Memphis, TN
Sweet Grass has become one the city’s most popular restaurants. If you’re planning on stopping by for dinner, make reservations because crowds pack the small Cooper-Young restaurant nightly for unique, low-country inspired cuisine. The restaurant’s relationships with local farms, farmers markets and fisherman ensure a seasonal menu that constantly changes. The deep dish apple pie with a scoop of cinnamon gelato will have you wishing you saved room for dessert!
Eveleigh - Los Angeles, CA
The cuisine and atmosphere of Eveleigh reflects the historic structure it inhabits: intimate and unpretentious. Celebrating the fundamental relationships between food, culture, community and agriculture, the cuisine allows the food to speak for itself. Eveleigh sources the best that the area has to offer and prepares much in-house. The restaurant's beverage menu includes the finest small-batch, handcrafted spirits and singular, small-scale productions which advocate organic or biodynamic principles are prevalent on the wine list.
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