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Each week, The Herbfarm
Restaurant chooses the best from farm, forest, and sea to create
thematic 9-course dinners showcasing the culinary glories of the Pacific
Northwest. The Herbfarm believes that no dish can be better than its
ingredients, and that the best ingredients are usually local. Freshness
is ephemeral, and geography expresses itself in the taste of the
food—sometimes subtly and sometimes profoundly. The foods and wines of
our region share a similar motherhood of soil and weather, making for
happier culinary marriages than those from dissimilar climates. The
Herbfarm believes that chefs who cook with local ingredients - season by
season, year after year - develop a more complete understanding of the
foods than chefs who do not. This understanding can give rise to greater
expressions of the food, its preparation, and enjoyment. The Herbfarm
believes that supporting local farmers, foragers, cheesemakers,
wineries, and fishermen helps preserve local foods.
Recommended articles and reviews: Cheriepicked
/ Fodors.com /
Forbes Travel Guide
/
GAYOT /
Kent Lewis /
The Wine
Knows /
Seattle Times
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SEATTLE TIMES |
GAYOT |
FORBES TRAVEL GUIDE |
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16/20 |
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The restaurant is
usually open Thursday through Sunday for dinner.
Please check the
restaurant website for exact dates and times.
Herbfarm 9-Course
Dinners with all wines are between $179 and $195 per person plus tax and
service. Special pricing applies to special events.
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Address: |
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The Herbfarm
14590 NE 145th Street
Woodinville, Washington 98072 |
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Phone: |
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(425) 485 5300 |
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Fax: |
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(425) 424 2925 |
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Email: |
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info@theherbfarm.com |
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Culinary Director: |
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Tony Demes |
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Chef de Cuisine: |
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Lisa K. Nakamura |
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Sous Chef: |
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Chris Weber |
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Sommelier: |
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Drew Duggan |
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Head Gardener: |
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Bill Vingelen |
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Proprietors: |
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Ron Zimmerman and Carrie Van
Dyke |
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Official Site: |
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[website] |
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