10 Restaurants Taking Farm-to-Table to a Different Level

Cooper’s Hawk Winery & Restaurants

Where : Florida , Illinois , Indiana , Missouri , Ohio , Virginia and WisconsinFresh Specialty : They make everything on their wine-coloured list . If you do n’t think Illinois squall “ wine country ” , think again . Prairie State - base Cooper ’s Hawk Winery might not be develop grapes in their own backyard , but the land ’s most successful eating house - winery mountain chain does make their own vino there – and plenty of it . The multi - million dollar turnout is considered the commonwealth ’s fifth enceinte winery alfresco of California , and produces around 600,000 gallons of wine each twelvemonth , mostly from grapes grown in California , Washington , Oregon , and other American wine region ( think New York and Michigan ) . Their most pop wine is the Cabernet Sauvignon , sourced from California grapes and made in Illinois ( yes , Illinois ! ) , where winemaker Rob Warren oversees the winemaking output for their walloping two twelve restaurants . We ’ll drink to that .

The Vetri Family of Restaurants

Where : Philadelphia , PAFresh Specialty : These guys make their own alimentary paste … and pasta flour . Chef Marc Vetri , one of the body politic ’s top Italian chefs and the man behind many vaunted Philly restaurant ( Vetri Ristorante , Pizzeria Vetri , and more ) , takes the fresh philosophy to an extremum . With the guidance of wheat berry expert Dr. Stephen Jones , Vetri spent year experimenting with heirloom grains ( variety that were first reclaim many moons ago ) in the service build the very good , most delicious and wholesome pasta . He even installed a grain mill at his restaurant Vetri , where head miller , Claire McWilliams , oversees production of flour , made from mostly local Pennsylvania grain . That means pasta gets made from flour that ’s a couple days quondam , tops . A few other flour - based items , like biscotti , go straight from whole grain to the finished product in just a few hour . Now that ’s one bracing cookie .

Blue Hill Stone Barns

Where : Pocantico Hills , NYFresh Specialty : They consciously plant soil - enriching harvest . Making yet another inclination about fresh , local cooking is James Beard honour - winning chef Dan Barber of Blue Hill and Blue Hill Stone Barns . There are about a million reason we could have featured him in this clause – like the fact that he sources everything from his own farm and that his famed eating place have no menu , but instead a “ Grazing , Rooting , Pecking ” offering that brings you a variety of plates direct from the farm . But his biggest innovation in the region of freshness was going directly back to the origin : the territory . Barber wanted his plate to paint the whole pictorial matter of what make believe a farm thrive , and that ’s when he start incorporating more “ soil - building crop ” – barley , millet , Fagopyrum esculentum , which enrich the stain and build a cornerstone for growing the more look for - after crop – into mantrap like his “ rotation Italian rice , ” made with soil - enrich grain .

Nostrana

Where : Portland , ORFresh Specialty : Bespoke beans!Are there types of produce you ’re dying to cook that do n’t grow in your neck of the woods ? Ask a farmer to grow it for you ! That ’s what chef Cathy Whims did when she taste a type of cranberry bean called borlotti lamon while on her first head trip to Venice , named for the town where it ’s grown and typically used in pasta e fagioli . As soon as she got back home she hit up her admirer , farmer Anthony Boutard of Ayers Creek Farm in Gaston , Oregon , about this rich and creamy revelation . It bend out cranberry beans are native to the Americas , and the bean from Italy take away well to the condition on Boutard ’s 144 - acre farm . Ten eld later , Boutard sells the bean at local farmer ’s markets , and Whims is still serving Ayers Creek Farm borlotti lamon on her menu , saying they get better each twelvemonth .

Beecher’s Handmade Cheese

Where : Seattle & New York CityFresh Specialty : Homemade cheese as overbold as you’re able to get . Yes , you’re able to have your fresh cheese curd and eat your poutine , too . That ’s because Beecher ’s hand-crafted Cheese makes their very own tall mallow curd correctly in their stores ( along with other award - pull ahead dairy ) from local milk sourced from cattle that have n’t been given antibiotics and growth hormones . Both locating also function luscious chow made from aforementioned tall mallow , like those transfigure disco Fry from up compass north .

Olympia Provisions Restaurants

Where : Portland , ORFresh Specialty : Salami , valet de chambre . Salumi tycoon Elias Cairo learn from the best – his first educational activity came from his native Grecian dad who taught him old world skills like butchering whole animate being . Now he makes all kind of charcuterie , from fresh little terror to frank to smoked chorizo , to other European classic he picked up while staging ( interning in the solid food world ) in Switzerland . All are made using local , antibiotic - free meat and traditional curing method that encourage salt , essence and bacteria to take their fourth dimension and do their thing . Though you may try this at family , you may also get your filling at one of Olympia Provisions ’ eating place , where meat board are serve alongside some finely compose dish .

Jockey Hollow Bar & Kitchen

Where : Morristown , NJFresh Specialty : Oysters source from their own Oyster farm . In a landmarked New Jersey mansion , restaurateur Chris Cannon is offer effete eats . Among the caviar and Alaskan king Phthirius pubis on the raw bar bill of fare at Jockey Hollow Bar & Kitchen are the meaty Virginia oysters grown in nearby Mantoloking , on a farm that Cannon partly owns . Word has it he invest in Forty North Farm after the disaster that was Hurricane Sandy , and now the restaurant is reaping the payoff with its super local , ultra fresh seafood .

Bar Tartine

Where : San Francisco , CAWhy it ’s unused : Their green are sourced from just one farm that turn only what this particular restaurant want . If you want to take a family relationship to the next level , try being exclusive . That ’s what Nick Balla and Cortney Burns of Bar Tartine in San Francisco did when they pop to only use produce grown at Full Table Farms in Yountville , CA . The cozy partnership has boost all kinds of experimentation ( that ’s what you get when you ’re see someone long - term , correct ? ) . Farm owners Mindy Blodgett and Juston Enos industrial plant unusual ingredients by request , such as green walnut tree , which get fermented and do in salad at Bar Tartine , and a special peppercorn breed destined for the restaurant ’s firm - made paprika .

Harvest

Where : Louisville , KYFresh Specialty : The restaurateur is a farmer . “Full - time farmer and part - meter eatery possessor ” Ivor Chodkowski keeps his pantry stocked with stuffhegrows . If it ’s a veggie or a grain or even a noggin ( one-half of his Field Day Farm is devoted to them ) , chance are he grew it . If he did n’t , it come from a farm within a 100mi spoke of the restaurant . And Chodkowski not only supply for chefs ; his farm is also part of the Food Literacy Project , a local initiative that share farm - to - mesa experiences with local kids ( for instance , Chodkowski and Harvest chef Patrick Roney receive young farm volunteers to enter in garden truck homework at the eating place ) . The project is cool enough that a sure regal couple name Camilla and Charles requested a tour on a late Stateside visit .

Belcampo Meat Co. & Restaurant

Where : Los Angeles , Marin , Palo Alto , Santa Monica , West HollywoodFresh Specialty : They’re a farm , a processing industrial plant , a butcher store , and a restaurant . If you want to know where your nutrient come from , this is your place . Run by CEO Anya Fernald , the people behind Belcampo verify your burger , bacon , or steak was bred by Belcampo , put forward by Belcampo , slaughter and butchered by Belcampo , and cure and misrepresent by them too . The animal are humanely raised , of grade , and there ’s an emphasis on heritage breeds – the traditional livestock used before industrial - era farming . answerability at its meatiest .