The farm-to-table dining concept has become increasingly popular in recent years, with local restaurants and cafés around the world embracing the sustainable trend. From California to New Mexico, Hawaii to Maryland, there are a number of regions and areas known for their farm-to-table restaurants. We've compiled a list of the six best farm-to-table restaurants in the US, leading the “locavore” movement and offering diners an unforgettable culinary experience. Chez Panisse in Berkeley, California is a California culinary institution, founded by award-winning chef and Francophile Alice Waters.
The restaurant's mission was to serve authentic French cuisine made with local, seasonal ingredients on its unique fixed-price menu. The ingredients are sourced from a network of local producers, such as Sonoma farmer Bob Cannard, who has been supplying the restaurant for 30 years. Those who book can enjoy Provencal-style dishes and desserts, such as the rhubarb galette with candied orange ice cream, which is best combined with a glass of cold rosé. The restaurant also has a cafeteria on the top floor where diners can enjoy the same exceptional quality without the white tablecloths.
San Francisco is believed to be the birthplace of the American locavore movement, and Spruce is one of its most popular restaurants. A local ranch sources 80% of the products used in all its innovative dishes, which are served in a romantic space with vaulted ceilings, smoked glass, dark woods and leather furniture. The fixed-price harvest menu includes dishes such as roasted beetroot risotto with radish, parmesan mousse and candied pine nuts, pea tartine and roasted strawberries with sesame ice cream. There's also a separate bar menu with smaller, simpler meals, such as pastrami sandwiches or steak tartar with jidori eggs and fried capers.
The Farm & Table in Albuquerque is another favorite dish among locals. Dining on the patio under bright colored lights and a desert sunset is as cozy as being at home. The menu reflects owner Cherie Montoya's responsible, community-driven philosophy, and only uses ingredients grown by local producers or on the restaurant's 11-acre farm. The menu changes with New Mexico's crops, from grilled artichoke hearts with goat cheese and crispy farm fries with homemade aioli, to pork chops with porcini crust and fig and bacon butter.
Hawaii is known for its quality and diversity of locally grown produce, making it one of the best places for farm-to-table dining in the world. Honolulu's Kaimana Farm Cafe is worth setting aside time for - everything you serve is grown by local farmers and prepared by a friendly Japanese couple in their small kitchen. Highlights on the menu include the souffle omelet, the creamy potato pan, a variety of salads, delicatessen and bento boxes. The Eugene restaurant in Oregon promises little or no light pollution and starry night skies - perfect for admiring the cityscape while cooling off from the tropical heat.
The names of the farmers who source each product appear on the menu - from bread to hamburgers, alcoholic beverages and everything in between - all prepared from scratch using high quality farm-fresh ingredients inspired by the country's rich culinary tradition. Centrolina in Washington DC is part food market, part restaurant, and home to chef Amy Brandwein's mastery and her vision of regional Italian cuisine. With a commitment to sustainability, the restaurant also recycles used fryer oil and uses recycled, compostable take-out packaging. Vetri Cucina in Philadelphia offers diners an immersive culinary experience through cooking demonstrations, regional dinners and wine seminars.
The restaurant uses ingredients from farms, orchards, butchers and local gastronomic artisans to create dishes such as lamb pappardelle with fried rosemary and corn and andouille cioppino with traditional tomatoes.
