Exceptional Farm to Table Restaurants
Reviews and contact information for a
select number of the best USA restaurants featuring farm to table
The Wandering Epicures enjoy their Winter 2013 dinner at Mas (farmhouse) in New York
"All seven of
our dishes were top quality, with good, seasonal ingredients, creatively and
precisely prepared. Although there were multiple components to each dish,
they were coherent and did not seem overly complex. The portions were quite
large for this type of cuisine, but we were not complaining about that. The
service was good, efficient and friendly."
Acclaimed British critic Francis Bown returns to The French Laundry
tell a lot about The French Laundry from the other side of Washington
Street. Do not look at the building which
Americaís 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. Kellerís 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."
Blue Hill in New York is visited
by The Wandering Epicures in March 2011
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 Hillís theme, not wandering into irrelevant ideas or trends. This
makes it an unusual and excellent New York restaurant experience."
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."