Exceptional Farm to Table Restaurants
Reviews and contact information for a select number of the best USA restaurants featuring farm to table ingredients.

Blue Hill in New York is visited by The Wandering Epicures in March 2011

"Our waiter and the sommelier were very helpful and informative. The pace of the meal was good until the desserts, which took a long time to come. By then the restaurant had filled up and the noise level was high. Our meal concentrated on Blue Hill’s theme, not wandering into irrelevant ideas or trends. This makes it an unusual and excellent New York restaurant experience."

Acclaimed British critic Francis Bown returns to The French Laundry

"You can tell a lot about The French Laundry from the other side of Washington Street. Do not look at the building which houses America’s most famous restaurant. Instead, turn around and see what is behind you. It is a cultivated area with a flagpole. Its three acres comprise perhaps the most valuable vegetable garden in California. It provides about a third of the produce used in the kitchen of the French Laundry by Thomas Keller and his brilliant Chef de Cuisine, Timothy Hollingsworth. The point is that nothing is too much trouble when it comes to Mr. Keller’s pursuit of perfection. If it means growing his own vegetables on his own land, then he will grow his own vegetables on his own land."

The Wandering Epicures' July 2010 lunch at Rouge Tomate in New York

"We really enjoyed all six courses of our lunch. The ingredients were top quality; the spicing and garnishes were well chosen. Some other bloggers have complained about blandness in the “health food” at Rouge Tomate, but we didn’t find that at all. The service was friendly and efficient. The pace was just right. The tables are widely spaced and the noise level is low."

Award-winning food stylist Katie Christ visits Frances in San Francisco

"I have a charming new neighbor named Frances. Most of us in San Francisco know about Frances, the sweet new restaurant of chef/owner Melissa Perello that opened a couple of months ago to a massively warm welcome."

The Inn at Little Washington : the Flavor Magazine article by noted cookbook author Mollie Cox Bryan

"At The Inn at Little Washington, Chef Patrick O'Connell's locally inspired elegant cuisine may attract visitors from around the world but it is firmly rooted by countless Virginia farmers and producers."

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