BEST USA RESTAURANTS COMMITTED TO LOCAL FARMS AND FARMERS' MARKETS

AMERICAN

FARM TO TABLE

Restaurant Guide

 

 

 

 

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Maurice Graham HenryBest farm to table restaurants in the United States

The American Farm to Table Restaurant Guide lists the best restaurants in the United States that share a solid commitment to using primarily naturally-raised and organic ingredients sourced directly from local farms and farmers' markets. That said, our main criteria for selecting the restaurants we list is not a strict adherence to some particular level of locavore/sustainable agriculture purity. When deciding whether or not to list a particular restaurant,  the first priority is always  excellence: excellence in the cooking and in the service. We are convinced that our strong farm-to-table focus, while continuing to adhere to the preeminence of taste and service, is what sets this Guide apart from the numerous other "best farm-to-table" lists out there.

 

Do you Twitter or Text?  Want to tell others about this site using Twitter, IM, Facebook, etc.? A mini URL would really help, wouldn't it?  The good news is we have one, which we OWN, not a risky mini created by a third-party service. It's  http://aftt.us

 

Maurice Graham Henry
April 7, 2012


Read and Watch:

Chef Dan Barber, when describing what is grown at Blue Hill at Stone Barns in the winter months, speaks frankly about the need for restaurants like Blue Hill - ones that appeal to the most sophisticated and demanding clientele - to avoid rigid extremes in locality and sustainability in their food supplies. As Dan explains, it's a question of percentages.

Click here and select Dan Barber: What's in season now? about halfway down the list.


Straight talk about sustainable fish

"I've known a lot of fish in my life. I've loved only two." Chef Dan Barber speaks frankly about an unimaginable problem facing chefs: how can they responsibly keep fish on their menus?



Free Range Foie Gras?

Is ethical foie gras possible? Perhaps yes, thanks to the recent discovery of quality, gavage-free foie gras courtesy of a man who many, including Chef Dan Barber, call "the goose whisperer".


The Real Luau

Everyone has seen a luau in a movie or read about one in a Hawaiian tourist brochure.  But what makes a REAL luau?  Food lover David Katz provides the fascinating details.


 

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

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

"You can tell a lot about The French Laundry from the other side of Washington Street. Do not look at the building which houses 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

"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 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."

© 2010 Katie Christ.. All rights reserved.

 

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."

 

 

RESTAURANTS : LOCATIONS

Alabama Arizona

California Colorado

Connecticut Dist. of Columbia

Florida Georgia

Hawaii Idaho
Illinois Kentucky
Louisiana Maine
Maryland Massachusetts Michigan  Minnesota

Montana New Hampshire
New Jersey New York
North Carolina Ohio

Oklahoma Oregon Pennsylvania Rhode Island

South Carolina Tennessee

Texas Utah Virginia

Washington Wisconsin


Restaurants recently added:

elm restaurant

New Canaan, Connecticut
Chef and Owner: Brian Lewis

 

The Cooks' House

Traverse City, Michigan
Chefs: Eric Patterson and Jennifer Blakeslee

 

Bouley

New York, New York
Chef: David Bouley

 

Miller Union

Atlanta, Georgia
Chef: Steven Satterfield

 

Luce & Hawkins

Jamesport, New York
Chef: Keith Luce

Chef Keith Luce

  

Rouge Tomate

New York, New York
Chef: Jeremy Bearman

 

Susan Feniger's STREET

Los Angeles, California
Susan Feniger and Kajsa Alger

 

The Market Place

Asheville, North Carolina
Chef: William S. Dissen

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