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Exceptional Farm to Table Restaurants
Reviews and contact information for a
select number of the best USA restaurants featuring farm to table
ingredients.
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 Hill’s theme, not wandering into irrelevant ideas or trends. This
makes it an unusual and excellent New York restaurant experience."
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."
The Wandering Epicures'
July 2010 lunch at Rouge Tomate in New York
"We really
enjoyed all six courses of our lunch. The ingredients were top quality; the
spicing and garnishes were well chosen. Some other bloggers have complained
about blandness in the “health food” at Rouge Tomate, but we didn’t find
that at all. The service was friendly and efficient. The pace was just
right. The tables are widely spaced and the noise level is low."
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."
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RESTAURANTS : LOCATIONS
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Texas
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Wisconsin
Restaurants recently added:
Miller Union
Atlanta, Georgia
Chef: Steven Satterfield
Luce & Hawkins
Jamesport, New York
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
Restaurant North
Armonk, New York
Chef: Eric Gabrynowicz
The Farmhouse
Emmaus, Pennsylvania
Principal Owner: Art Schmidt
ABC Kitchen
New York, New York
Executive Chef: Dan Kluger
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Best farm to table restaurants in the United States
