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 demonstrate 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 is not a strict adherence to some particular level of locavore/sustainable agriculture purity. Instead, our 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.


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Maurice Graham Henry
August 11, 2015

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 a delicious summer 2015 lunch at Bouley Restaurant in New York

"We had a very enjoyable, relaxing lunch. As is often the case, the starters and desserts outshone the main courses. We are still undecided which to chose for my party. The service was always good."


An exceptional winter 2014 lunch at Chez Panisse Café in Berkeley CA
"The service, pace, noise level and general ambience were all good. The meal was excellent, making us want to return to Chez Panisse in the evening on our next trip to the Bay Area."


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."


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."




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



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





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