Skip to Content

As Fresh As It Gets: Great Farm-to-Table Restaurants in the U.S.

Would you love to dine at a restaurant that grows its own vegetables, herbs, fruits, and even raises livestock? These restaurants scattered throughout the country are part of the farm-to-table dining movement.
By Sahara Borja
On top of its building on W. 10th Street in Manhattan, Bell Book and Candle has a beautiful green garden from which some of the ingredients used in their menus are sourced. Following in the tradition of many other farm-to-table restaurants, their menu cycles are heavily influenced by what is produced "aeroponically" on their roof-top tower garden, meaning that their plants have been growing in an "air or mist environment" as opposed to having been planted in soil. Though plants might seem out of place or not suitable to be right in the middle of a city like New York, this movement has made admirable strides in many urban centers, and most assuredly the plants (and by extension: vegetables) don't seem  out of place in the least once resting nicely on your plate with crisp pork belly and rooftop arugula and cherries, shaved fennel, and sweet onion! This is and other ridiculously good sounding dishes can be found on their extensive brunch menu. Also growing nicely on the roof while you dine is sage, chive, chervil, Genovese Basil, Opal Basil, Italian and Flat Leaf Parsley, Spearmint, Rosemary, 4 varieties of Nasturtium, Cheddar Cauliflower, Purple Tomatillo, Tomatillo, Japanese and Kermit Eggplant, 2 varieties of Arugula, 4 varieties of Cherry Tomato, Great White Tomato, Bibb Lettuce, Red Oak Leaf, Red Romaine, Green Romaine, Lola Rosa, Frisee, Green Crisp, Poblano Pepper, and Fennel. We agree that No, there isn't any room for cows, then. <a href="http://bbandcnyc.com" target="_blank">bbandcnyc.com</a>
Courtesy of Bell Book and Hook
Would you love to dine at a restaurant that grows its own vegetables, herbs, fruits, and even raises livestock? These restaurants scattered throughout the country are part of the farm-to-table dining movement. Each brings locally-grown fresh foods to your plate in amazing meals.Can't get enough veggies? Check out one of these 21 recipes for grilled vegetables or one of these recipes that make sure you get some veggies in the meal.
1

Bell Book and Candle: New York, NY

On top of its building on W. 10th Street in Manhattan, Bell Book and Candle has a beautiful green garden from which some of the ingredients used in their menus are sourced. Following in the tradition of many other farm-to-table restaurants, their menu cycles are heavily influenced by what is produced "aeroponically" on their roof-top tower garden, meaning that their plants have been growing in an "air or mist environment" as opposed to having been planted in soil. Though plants might seem out of place or not suitable to be right in the middle of a city like New York, this movement has made admirable strides in many urban centers, and most assuredly the plants (and by extension: vegetables) don't seem  out of place in the least once resting nicely on your plate with crisp pork belly and rooftop arugula and cherries, shaved fennel, and sweet onion! This is and other ridiculously good sounding dishes can be found on their extensive brunch menu. Also growing nicely on the roof while you dine is sage, chive, chervil, Genovese Basil, Opal Basil, Italian and Flat Leaf Parsley, Spearmint, Rosemary, 4 varieties of Nasturtium, Cheddar Cauliflower, Purple Tomatillo, Tomatillo, Japanese and Kermit Eggplant, 2 varieties of Arugula, 4 varieties of Cherry Tomato, Great White Tomato, Bibb Lettuce, Red Oak Leaf, Red Romaine, Green Romaine, Lola Rosa, Frisee, Green Crisp, Poblano Pepper, and Fennel. We agree that No, there isn't any room for cows, then. <a href="http://bbandcnyc.com" target="_blank">bbandcnyc.com</a>
Courtesy of Bell Book and Hook

On top of its building on West 10th Street in Manhattan, Bell Book and Candle has a beautiful green garden. Following in the tradition of many other farm-to-table restaurants, Bell Book and Candle's menu cycles are heavily influenced by what is produced "aeroponically" — plants grown in an air or mist environment instead of soil — in the roof-top tower garden. Although the plants might seem a bit out of place in a big city like New York, they are doing just fine. The restaurant grows sage, chive, chervil, Genovese basil, Opal basil, Italian and flat-leaf parsley, spearmint, rosemary, great white tomato, Bibb lettuce, Red Oak leaf lettuce, red romaine lettuce, green romaine lettuce, Lola Rosa lettuce, frisée, green crisp, poblano pepper, and fennel.

141 West 10th Street; bbandcnyc.com

2

French Garden Restaurant and Bistro: Sebastopol, CA

<p>Just 5 miles from Sebastol, California, lies the 30 acres of land that that supplies French Garden Farm with its natural, pesticide and synthetic fertilzer-free produce. For over 30 years, the food at French Garden has been harvested daily from its own farm. The scenic farm grows seasonal produce like tomatoes, peppers, prized Pinot Noir grapes, famous Gravenstein apples, and much more. Along with the bounty culled on their farm, the restaurant also sources local fish, meats, cheeses, bread, and mushrooms. Don't believe us? Take them up on their "farm tour" offer, or stop by for mid-week Happy Hour (a gourmet Happy Hour, we gather...) One could potentially spend an entire day here, tasting apples and wine, touring the farm, and finally settling in to a full meal or drinks later on. If you find the whole experience life-changing, don't act surprised; one comment on customer comment on their website exclaims "From the gods!" </p><p>French Garden
8050 Bodega Ave, Sebastopol, CA; <a href="http://frenchgardenrestaurant.com" target="_blank">frenchgardenrestaurant.com</a>
Courtesy of The French Garden

Just five miles from Sebastopol, California, lies the 30 acres of land that supply French Garden Farm with its natural, pesticide- and synthetic fertilizer-free produce. For more than 30 years, the food at French Garden has been harvested daily from its own farm, which is home to seasonal produce like tomatoes, peppers, prized Pinot Noir grapes, famous Gravenstein apples, and much more. Along with the bounty culled on their farm, the restaurant also sources local fish, meats, cheeses, bread, and mushrooms. Sound too good to be true? Take them up on their farm tour offer, or stop by for mid-week happy hour. One could potentially spend an entire day here, tasting apples and wine, touring the farm, and finally settling in for a full meal and drinks in the evening. If you find the whole experience life-changing, don't act surprised; one customer comment on the restaurant's website exclaims the food here is "from the gods!"

8050 Bodega Ave.; frenchgardenrestaurant.com

Advertisement - Continue Reading Below
3

Vignola Cinque Terre: Portland, ME

Cinque Terre, Italy, is comprised of five ancient fishing villages close to the Italian Riviera that continue to honor the traditions of fishing and farming, as well as bearing witness to a geography that support the growing of vineyards, wild flowers, herbs, and olive groves. Lee Skawinski, the Executive Chef of that <i>other</i> Cinque Terre, located in Portland, Maine's port district, shares a bit of this ideal of rugged freshness in his own backyard where "fresh fish, rocky harbors, and sights and sounds of a vibrant port city" each play their own roles in his approach to the cuisine. Skawinski has long championed the farm-to-table movement; reports are that one is just as likely to see him "sautéing a pan of fresh scallops" as  "preparing fresh broccoli rabe and beets" from the restaurants' own Grand View Farm, where he gets fresh herbs and organic veggies. Humble in his approach, Skawinski claims he is not "inventing the wheel" at Cinque Terre, but rather, carrying on a time-honored traditions of skilled Italian "farmers, growers, chefs, and vintners." We'll toast to that. 36 Wharf Street
Portland, Maine 04101, 207-347-6154; <a href="http://www.cinqueterremaine.com" target="_blank>cinqueterremaine.com</a></p>
Courtesy of Cinque Terre

Cinque Terre, Italy, is home to five ancient fishing villages close to the Italian Riviera that honor the traditions of fishing and farming, as well as stand witness to a geography that supports vineyards, wild flowers, herbs, and olive groves. Lee Skawinski, the Executive Chef of the Vignola Cinque Terre, located in Portland's port district, uses that rugged freshness ideal as inspiration. In his backyard, "fresh fish, rocky harbors, and sights and sounds of a vibrant port city" each play their own roles in building Skawinski's approach to the restaurant's food. Skawinski has long championed the farm-to-table movement. People who know him report that one is just as likely to see Skawinski "sautéing a pan of fresh scallops" as "preparing fresh broccoli rabe and beets" from the restaurant's Grand View Farm, where he gets fresh herbs and organic veggies. Humble in his approach, Skawinski claims he is just carrying on a time-honored tradition set by skilled Italian "farmers, growers, chefs, and vintners." We'll toast to that.

10 Dana St.; vignolamaine.com

4

The Herbfarm: Woodinville, WA

In 1986, Ron Zimmerman and his wife Carrie Van Dyck sold his former business and joined his parents in what was then mostly a side-endeavor for his mother selling herbs roadside. That winter and spring they all worked together to turn part of the farm’s home and garage into a little restaurant, named The Herbfarm. Now on new land after a fire in the late 90s, the Herbfarm is happily resettled and is thriving, presenting 9-course dinners served with 5 or 6 matched wines. The cuisine and menu is drawn from the "rhythms of the season," and what has been growing out back in the kitchen gardens, which produces both "common and uncommon" bounty. In conjunction with this "kitchen garden" mentality, The Herbfarm restaurant loooks to local growers and producers to provide "wild mushrooms, heritage fruits, handmade cheeses, and rare treasures such as water grown wasabi root and artisanal caviars." Artisanical caviars? You better get to Washington, STAT. This "mom-n-pop-n-son" shop seems too good to be true, as national recognition and acclaim  can testify to. 4590 NE 145th Street
Woodinville, WA 98072 U.S.A.; <a href="http://www.theherbfarm.com" target="_blank">theherbfarm.com</a>
Courtesy of The Herbfarm

In 1985, Ron Zimmerman sold his business and, early the next year, joined his parents in what was then mostly a side business of a roadside herb shop. That winter and spring they all worked together to turn part of the farm's home and garage into a little restaurant, named The Herbfarm. Now on new land — after a fire in the late 90s — the Herbfarm is happily resettled and thriving, presenting nine-course dinners served with five or six matched wines. The cuisine and menu are drawn from the "rhythms of the season," which determines what grows in the kitchen gardens. The Herbfarm restaurant also depends on local growers and producers to provide "wild mushrooms, heritage fruits, handmade cheeses, and rare treasures such as water grown wasabi root and artisanal caviars." Artisanal caviars? You better get to Washington, STAT.

14590 NE 145th St.; theherbfarm.com

Advertisement - Continue Reading Below
5

Madrona Manor: Healdsburg, CA

You can't really go wrong in Healdsburg, California, and Madrona Manor knows this! Surrounded by wine country (Sonoma and Napa), Madrona Manor also doubles as an Inn and a much sought-after site for "storybook" weddings. Executive Chef Jesse Mallgren loves to "stick [his] nose right into the box of fresh-picked quince that will later be accompanied by foie gras." Inspired by the aromas of the fruit and veggies in the garden, Mallgren uses tomatoes, greens, vegetables, herbs, and of course the fruit grown right in the Madrona Manor garden to build his dishes you and hungry guests will be trying later that day. Now, if only they could find some decent wine around there...<a href="http://www.madronamanor.com" target="_blank">madronamanor.com</a>
Courtesy of Madrona Manor

Surrounded by wine country (Sonoma and Napa), Madrona Manor doubles as an inn and a much sought-after site for "storybook" weddings. Executive Chef Jesse Mallgren loves to "stick [his] nose right into the box of fresh-picked quince that will later be accompanied by foie gras" on the plate of a lucky diner. Inspired by the fruit and veggie aromas in the Madrona Manor garden, Mallgren uses fresh tomatoes, greens, vegetables, herbs, and fruit to build his dishes. Now, if only they could find some decent wine to pair with the meals...

1001 Westside Rd.; madronamanor.com

6

Uncommon Ground: Chicago, IL

<p>Is Uncommon Ground <i>the</i> greenest restaurant in the country? More than a few people would argue YES! Using "seasonal, locally produced, family farmed, and organic products whenever possible," Uncommon Ground, located in urban Chicago, proudly boasts a crest from the Green Restaurant Association which invites us all to celebrate it as, indeed, the greenest of all green establishments. Uncommon Ground's modus operandi is thankfully becoming more common; the restaurant grows its food on the roof on the restaurant's 2,500 sq foot deck. Less "uncommon" than extraordinary, we think. If you were to dine there tonight, you could order anything from "Vegan mushroom and brown rice stuffed cabbage folls" to ricotta raviola with wild ramps, Klug Farm asparagus, sundried tomatoes, and roasted garlic burger...or a ranch grass-fed beef burger, and you better believe that grass is organic, too!</p><p>3800 North Clark Street, Chicago, IL, 60613, 773-929-3680; <a href="http://www.uncommonground.com" target="_blank">uncommonground.com</a></p>
Courtesy of Uncommon Ground

Is Uncommon Ground the greenest restaurant in the country? More than a few people would say so. Using "seasonal, locally produced, family farmed, and organic products whenever possible," Uncommon Ground, located in urban Chicago, proudly boasts a crest from the Green Restaurant Association. The restaurant grows its food on the roof of the restaurant's 2,500 square foot deck. If you were to dine there tonight, you could order anything from blackened Berkshire pork chops with purple sticky rice to barbecue tofu and seitan.

3800 North Clark St.; uncommonground.com

Advertisement - Continue Reading Below
7

Rye Tavern: Plymouth, MA

<p>Chef Joanna Farrar mixes classic dishes "with a twist" with inspiration from Rye Tavern's 2,100 square foot vegetable garden just outside the doors of the restaurant. Farrar and the rest of the team behind Rye Tavern in Plymouth, Massachusetts, believe deeply in the "farm to table" movement in that it has benefits beyond our own immediate satisfication, such as benefiting the environment from  shipping and gas costs to growing food sans pesticides and chemicals. It is, of course, also beneficial to all of our communities when we support local farmers. With such good karmic soil, it's no wonder Rye Tavern is a growing legend along the eastern seaboard. Take one look at their Brunch menu; you'll begin to understand why.</p><p>517 Old Sandwich Rd., Plymouth, MA 02360; <a href="http://www.ryetavern.com" target="_blank">ryetavern.com</a></p>
Matt Baldelli

Chef Joanna Farrar makes classic dishes with a twist using inspiration from Rye Tavern's 2,100-square-foot vegetable garden just outside the doors of the restaurant. Farrar and the rest of the team behind Rye Tavern believe deeply in the farm-to-table movement. They tout its benefits for the environment (less shipping means less gas released) and the body (growing food allows them to avoid pesticides and chemicals). It's also beneficial for the community to support local farmers. With such good karmic soil, it's no wonder Rye Tavern is gaining fame on the eastern seaboard.

517 Old Sandwich Rd.; ryetavern.com

8

Blue Hill Farm: Tarrytown, NY

Nature, Vegetation, Property, Neighbourhood, Landscape, Photograph, Plant community, Land lot, Leaf, Real estate,
Jen Munkvold

Just 45 minutes north of New York City you'll find Blue Hill Farm's Stone Barns Center for Food and Agriculture, which is home to a greenhouse, an old farm house, produce, and several kinds of livestock, including a pen of pigs. Blue Hill is committed to educating the public about the effect of everyday food choices. Guests here won't see any menus. Instead, they are presented with a list of more than 100 ingredients, which are kept up-to-date and represent the best from Blue Hill's field and market.

630 Bedford Rd.; bluehillfarm.com

stonebarnscenter.org

Advertisement - Continue Reading Below
9

Blackberry Farm: Walland, TN

<p>If the thought of home-cured bacon, ramps, and this morning's eggs from the farm hens is appealing to you, Blackberry Farm in east Tennessee houses this "simple indulgence" you are looking for! Owner Sam Beall, a chef by training, culls the talents of Blackberry Farm's chefs, gardeners, bakers, cheese makers, forgers, butchers, chocolatier, manager, wait-staff, landscapers, and sommeliers, to continue to define the centuries-old land on which Blackberry Farm is situated and thrives. The farm provides "heirloom produce from the garden, wild flower honey, farm-fresh eggs, and artisan cheeses from East Friesian sheep," while cultivating a strong relationship with the land. It's just always how it's been done here. Blackberry Farm, at the foothills of the Great Smoky Mountains, boasts a rich community replete with livestock, produce, gardens, foraging grounds, and an orchard, too. This rich land is an prime example of the beauty of full-circle sustainability. What a gem of an idea, and better yet, practice.</p>
<p>1471 West Millers Cove Road Walland, TN, 37886, (800) 557-8864; <a href="http://www.blackberryfarm.com" target="_blank">blackberryfarm.com</a></p>
Courtesy of Blackberry Farm

If the thought of eating home-cured bacon, fresh ramps, and eggs laid this morning is appealing to you, Blackberry Farm in east Tennessee should be your next stop. Owner Sam Beall, a trained chef, uses the talents of Blackberry Farm's chefs, gardeners, bakers, cheese makers, forgers, butchers, chocolatier, manager, wait-staff, landscapers, and sommeliers to utilize the centuries-old land where Blackberry Farm thrives. The farm provides "heirloom produce from the garden, wild flower honey, farm-fresh eggs, and artisan cheeses from East Friesian sheep." Situated at the foothills of the Great Smoky Mountains, Blackberry Farm can take advantage of a rich community replete with livestock, produce, gardens, foraging grounds, and an orchard.

1471 West Millers Cove Rd.; blackberryfarm.com

Watch Next 
preview for Restaurants & Chefs
Advertisement - Continue Reading Below