organic resources guide - country living
TRANSCRIPT
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7/31/2019 Organic Resources Guide - Country Living
1/23
Charles Schiller
http://www.countryliving.com/cooking/regional-foods-and-events/organic-resource-guide-0908
Organic Resources Guide
Your guide to organic restaurants and markets across the country.
Compiled and Edited by Brianna Mulligan. Additional reportingby Kelsey Hayes.
STATES A - I
ALABAMA
Little Savannah
3811 Clairmont Avenue, Birmingham
205-591-1119
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birminghammenus.com/littlesavannah
Little Savannah is a restaurant and bar dedicated to offering customers tasty cuisine with a touch of
southern comfort. Husband and wife Clif and Maureen Holt emphasize knowing where their food
comes from, and they gather their ingredients from the local farmers markets and from their very own
garden, tended to by Maureen. Come by to experience the southern fusion cuisine and sip on seasonal
cocktails like the Watermelon Mojito and Spicy Peach Margarita. Little Savannah also offers a catering
service and a full bar.
ALASKA
All the Comforts of Home B&B
12531 Turk's Turn, Anchorage
907-345-4279
alaska.net/~comforts
This rustic bed-and-breakfast is located in the scenic Chugach Mountains of northern Alaska. Founded
in 1974, All the Comforts of Home is surrounded by five acres of woods with views of Denali, three
active volcanoes, and the northern lights. All the Comforts of Home relies on local farmers markets for
ingredients for its homemade breakfasts.
CALIFORNIA
Boulettes Larder
1 Ferry Building, San Francisco
415-399-1155
bouletteslarder.com
Located near the San Francisco Bay Bridge in the beautifully renovated Ferry Building, Boulettes (the
French culinary term for meatball) Larder uses local ingredients as the inspiration for its inventiveseasonal cuisine: The summer menu focuses on simply prepared foods tossed with fresh herbs and
spices, such as summer squash soup and marinated tuna. Open for breakfast, lunch, and available for
private dinners, the restaurant also sells prepared items for those wanting to take the Boulettes Larder
experience home.
Chez Panisse
1517 Shattuck Avenue, Berkeley
510-548-5525
chezpanisse.com
Owned by Alice Waters, one of the leaders of the local-food movement, Chez Panisse has beenserving its seasonal menu for almost 40 years. The restaurant is designed to resemble a dinner party at
home, with two seatings and one fixed-price menu, which often features one of Waterss famous
salads. The rest of the California-centric menu reaches around the region and incorporates fresh
mushrooms, varied lettuces, artisan cheeses, and Bay Area seafood, among other local flavors. If you
cant make it to California or dont have a reservation, Waterss recently published cookbook, The
Art of Simple Food, a 416-page hardcover that includes 200-plus recipes, will provide plenty of ideas
on how to cook locally, seasonally, and organically.
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Grace
7360 Beverly Boulevard, Los Angeles
323-934-4400
gracerestaurant.com
Partner and executive chef Neal Fraser is dedicated to serving his contemporary American fare using
regional ingredients. His goal is to serve an entire five-course meal with 90 percent of the ingredients
originating within a 400-mile radius of this urban restaurant. Grace is offering a five-year tasting menu (a
five-course meal designed to highlight the chefs specials and old-time favorites, including a sauted dayboat scallop and homemade doughnuts) through December 2008.
Jimbos Naturally
12853 El Camino Real, San Diego
858-793-7755
jimbos.com
Jimbos, a natural food grocery store, supports local farmers by selling their organic produce at its four
locations in the San Diego area. Jimbos also offers beauty products, a deli, a juice bar, a bakery, and
a full-service meat counter.
Josie
2424 Pico Boulevard, Santa Monica
310-581-9888
josierestaurant.com
Influenced by French and Italian cuisine, Josie uses high-quality organic ingredients to make dishes like
seared duck with savory hawthorn berry sauce and the homey rib-eye steak with Pops peppercorn
sauce. The menu is a delectable balance of new cuisine and traditional dishes, all served in a rustic and
comfortable atmosphere.
Literati 2
12081 Wilshire Boulevard, Brentwood
310-479-3400
literati2.com
Chef Chris Kidder develops his dishes based on the availability and freshness of the local, mostly
organic ingredients he finds at the Los Angeles farmers market. The restaurant staff has developed a
strong relationship with local farmers, relying on specific ranches and farms for organic and sustainable
produce. The casual restaurant offers classic favorites, such as steak frites and a toasted albacore and
cheddar sandwich.
LOCALS Wine Tasting
Geyserville Avenue & Highway 128, Geyserville
707-857-4900
tastelocalwines.com
LOCALS Wine Tasting provides visitors with 62 wines from 10 wineries. Run by Carolyn Lewis and
her husband Tim, LOCALS boasts wines from Sonoma County wineries that are too small to have
their own wine-tasting rooms.
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Market
3702 Via de la Valle, Del Mar
858-523-0007
marketdelmar.com
This earthy restaurant and bar has a trendy yet comfortable feel. The menu has organic and natural
choices, such as a blue cheese souffl and organic Bartlett pears, that are influenced nightly by chef-
owner Carl Schroeders trips to local ranches and farms.
Wilshire
2454 Wilshire Boulevard, Santa Monica
310-586-1707
wilshirerestaurant.com
Offering New Urban Cuisine, Wilshires menu highlights the seasonal choices at farmers markets
with entres like miso marinated black cod and wild mushroom duck pot pie. The neighborhood
restaurant supports sustainable farming in a casual yet elegant atmosphere.
COLORADO
Duo Restaurant
2413 West 32nd Avenue, Denver
303-477-4141
duodenver.com
Located in the Highlands in Denver, Duo Restaurants American menu changes with the seasons and is
based on fresh ingredients bought locally throughout the year. The menu features enough to satisfy both
meat-eaters and vegetarians, while the desserts, including a rose parfait and a chocolate torte made by
pastry chef Yasmin Lozada-Hissom, are especially beloved by food critics.
The Kitchen
1039 Pearl Street, Boulder
303-544-5937
thekitchencafe.com
This comfortable neighborhood bistro serves classic foods, from French fries to vegetable risotto, with
an environmental bent. Located in historic Boulder in a preserved space, the Kitchen does more than
just buy organic food: It composts food scraps, uses only biodegradable paper products, and relies on
wind-power-generated electricity.
CONNECTICUT
Zinc
964 Chapel Street, New Haven
203-624-0507
zincfood.com
Local market ingredients inspire Zincs imaginative American cuisine. The menu changes with the
seasons and concentrates on regional produce, as seen in dishes like ricotta cavatelli and smoked
Maine diver sea scallops, which encompass international cuisine and are served with a modern edge.
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Zinc is located in the center of New Havens shopping district.
FLORIDA
Michaels Genuine Food & Drink
130 Northeast 40th Street, Miami
305-573-5550
michaelsgenuine.comSimple dishes grace the menu at Michael Schwartzs friendly neighborhood bistro. With indoor and
outdoor seating, guests can enjoy cuisine based on organic and local ingredients, such as a pan-roasted
mutton snapper or a warm eggplant salad.
Pizza Fusion
Locations in 13 states
954-202-1919
pizzafusion.com
Based out of Fort Lauderdale, Florida, Pizza Fusion is a gourmet pizza restaurant chain dedicated to
natural flavors. With more than 20 locations in the South, 75 percent of Pizza Fusions menu is organic,
using local and sustainable food whenever possible.
GEORGIA
Floataway Caf
1123 Zonolite Road, Atlanta
404-892-1414
Opened in 1998 and associated with the fine dining restaurant Bacchanalia, the casual Floataway Caf
has been successful due in part to its usage of organic and local produce. Influenced by Mediterraneanand Italian cuisines, the playful menu changes almost daily.
Five and Ten
1653 South Lumpkin Street, Athens
706-546-7300
fiveandten.com
With a French and Italian influence, Five and Ten works to combine Old World charm with New
World southern cuisine. The menu features a fresh array of home-grown favorites and local produce,
such as as a roasted asparagus and poached egg salad and locally raised chicken breast with basmati
pilau, fennel, carrot, and red pepper.
The Farmhouse Restaurant
10950 Hutcheson Ferry Road, Palmetto
770-463-2610
serenbefarmhouse.com
Serving seasonal dishes made from ingredients harvested at the Serenbe organic farm, the Farmhouse
Restaurant is part of the Inn at Serenbe, about an hours drive from downtown Atlanta. Eat modern
southern food (think a Sunday-supper atmosphere) in a dining hall thats reminiscent of an old
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plantation home, with a great view of the grassy fields that dominate the landscape.
Woodfire Grill
1782 Cheshire Bridge Road, Atlanta
404-347-9055
woodfiregrill.com
As Chef Michael Tuohy is both a leader in local food movement and an influential force behind
Georgias Organic Growers (georgiaorganics.org), a nonprofit organization working to integratesustainable farming into Georgian culture, its no surprise that his restaurant, Woodfire Grill, would
emphasize both locally grown and organic dishes. His menus change daily, depending on what is most
readily available, bringing Northern California-style cuisine to Georgia. Fine artisanal cheeses, also
organically produced, are available for carry-out.
HAWAII
PacificO
505 Front Street, Lahaina, Maui
808-667-4341
pacificomaui.com
With its goal of becoming solely reliant on the nearby OO farm (already 100% of its salad greens and
herbs are grown there), Pacifico not only has a breathtaking location, but an environmental bent as
well. Most of the fish served in the harbor-located restaurant is caught right from the nearby waters
so it cant get much fresher. Besides seafood, the Asian-infused menu includes beef satay, spring roll
wraps, and spring lamb.
ILLINOIS
Frontera Grill
445 North Clark Street, Chicago
312-661-1434
rickbayless.com
This casual restaurant has a vibrant Mexican atmosphere, with organic and locally grown ingredients
helping to bring an authentic Latin American eating experience to the table. Open for lunch and dinner,
Frontera Grill features a menu that changes monthly to make the best use of available ingredients.
Wild Blossom Meadery and Winery
10033 South Western Avenue, Chicago773-233-7579
wildblossomwines.com
Chicagos first winery and Illinoiss only meadery, Wild Blossom produces local honey, fruits, and
honey wines (meads), each bottle of which contains the nectar of two million flowers. Beehives are
located in Illinois prairies, Lake Michigan sand dunes, and outlying areas of Chicago. Wild Blossom
claims to be the worlds most sustainable wine.
INDIANA
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Indys Gourmet Gardens
940 West Banta Road, Indianapolis
317-783-4034
Indys Gourmet Gardens is a farm that produces a large selection of vegetables (specializing in peppers
and tomatoes), herbs, flowers, and fruit, including plums, pears, apples, and peaches. The farm then
turns some of its produce into its own line of soups, sauces, and stuffed peppers, which are all made
on-site.
IOWA
Devotay
117 North Linn Street, Iowa City
319-354-1001
devotay.net
With the motto Local Food, Worldly Flair, Devotay has created a dining experience dedicated to the
success of local farmers and the environment while at the same time capturing a classic eating-out
experience. While enjoying his Mediterranean style food, check out Devotays lists of local farm
partners on the menu and on a chalkboard in a Hall of Farm entrance.
Firehouse Market
1211 5th Street, Sioux City
712-224-3535
firehousemarket.blogspot.com
You can find your own ingredients at Firehouse Market (dedicated to local and sustainable foods, it
features a selection of produce, cheese, eats, dairy, and specialty items), or take away a freshly
prepared soup or salad from the deli. Local products are preferred, as Firehouse Market believes thatby supporting local farmers, it is ultimately helping the community, the environment, and the local
economy.
Sage
6587 University Avenue; Des Moines
515-25-7722
sagetherestaurant.com
The Sage menu, which features meats and produce raised in Iowa, has a range of contemporary
American food, highlighting seasonal ingredients. Menu items like the grilled pork often name the local
producers.
MORE RESOURCES (by state):
K - M
N - O
P - Z (and Canada)
STATES K - M
KANSAS
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Local Burger
714 Vermont Street, Lawrence
785-856-7827
localburger.com
With an environmental twist on the fast-food burger, Local Burgers menu focuses on sustainable
ingredients, grass-fed, antibiotic-free meats, and organic toppings. Wash down the elk burger with a
refined-sugar-free smoothie.
LOUISIANA
La Provence
25020 Highway 190, Lacombe
985-626-7662
laprovencerestaurant.com
Chef Chris Kerageorgiou uses his kitchen garden and local farmers to create French-inspired dishes
with a New Orleans twist. The restaurant, with its Provenal style and atmosphere, offers classic
entres like bouillabaisse enhanced by local ingredients.
MAINE
Five Islands Lobster Co.
1447 Five Islands Road, Georgetown
207-371-2990
fiveislandslobster.com
This picturesque restaurant offers more than just a pretty view. Its abundance of fresh seafood,
including lobster and fish, is brought in from the wharf directly behind the restaurant. Homemade onionrings and sauces are also local favorites.
Francine
55 Chestnut Street, Camden
207-230-0083
Located in a renovated bike shop, Francine is the epitome of bistro dining. With sparse decoration, a
low-key atmosphere, and a small menu (just four appetizers and four entres each night), Francine uses
local ingredients to create unforgettable dishes.
Smiling Hill Farm781 Country Road, Westbrook
207-775-4818
smilinghill.com
Since 1720, this family-owned farm has produced its own dairy products, including milk, cream, ice
cream, and butter. The cows range freely on the farms 500 acres, and no pesticides or chemical
fertilizers are used. An on-site market sells the products to the public.
Solo Bistro
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128 Front Street, Bath
207-443-3373
solobistro.com
Situated in the heart of historic Bath, Solo Bistros Scandinavian design aesthetic is complemented by
Chef Esau Crosby's eclectic dishes (from roasted halibut over soba noodles to Maine crab fritters),
which use local and organic ingredients whenever possible.
The Schooner J&E Riggin136 Holmes Street, Rockland
800-869-0604
mainewindjammer.com
TheJ&E Riggeris a Maine windjammer designed for the perfect Maine coast vacation. Built to hold
24 passengers, the schooner leisurely cruises along the coast of Maine while at the same time providing
an environmentally friendly and healthy vacation by using safe and natural cleaning products,
composting, and recycling. After working up an appetite helping set the sails, enjoy meals designed
around available local produce.
MARYLAND
Kaylala
Windsor Mill
410-655-1726
kaylala.com
Kaylala makes all natural and organic skin products that are formulated using local and sustainable
ingredients, such as recycled sugar cane pulp, biodegradabale vegetable cellulose, or glass. Products
include moisturizers, bath eggs, and lip balm. All ingredients are from Maryland, and the products come
in recycled or recyclable packaging.
The Yabba Pot
2433 St. Paul Street, Baltimore
410-662-8638
theyabbapotcafe.com
The Yabba Pot is a popular vegan caf that relies heavily on locally grown produce that comes straight
from the garden without preservatives. The Rastafarian-influenced cuisine varies daily and includes
choices like citrus spare ribs, vegan mac 'n' cheese, and Queens greens. Come for the earthy
atmosphere and the international cuisine.
Woodberry Kitchen
2010 Clipper Park Road, Baltimore
410-464-8000
woodberrykitchen.com
Woodberry Kitchen features a seasonal menu inspired by the local farms, orchards, and creameries
that contribute their natural and sustainable meats and agriculture. The food is designed to capture the
essence of the Chesapeake region, and the wine list offers products from local growers as well as those
from international winemakers who embrace organic viticulture. Consult the list of suppliers to find out
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where your bacon and egg-fried rice or cast-iron rib eye came from.
MASSACHUSETTS
Amherst Chinese Food
62 Main Street, Amherst
413-252-7835
Owner Tso-Cheng Chang grows the organic vegetables he uses in his authentic Chinese dishes himself,both on his farm and, in the winter months, in the greenhouse, providing preservative-free food all year
long to hungry Amherst students. Down the fresh food with Changs homemade Sandra berry juice, a
complement to any dish.
Clam Box of Ipswich
246 High Street, Ipswich
978-356-9707
ipswichma.com/clambox
This national landmark, shaped like a clam box (the trapezoidal container clams are traditionally served
in), has been frying up locally produced seafood for more than 60 years in historic Ipswich. Chow
down on your fried clams or lobster rolls al fresco or get them to go skip the summertime lines by
ordering ahead.
Icarus
3 Appleton Street, Boston
617-426-1790
icarusrestaurant.com
Icarus, located in Bostons South End, has been open since 1978 and is a popular destination,
especially during Restaurant Week. Chef Chris Douglas promotes local farmers and uses organicingredients often in his classic American dishes. Try the local seasonal mushrooms braised atop polenta
as a first course.
Living Earth
232-234 Chandler Street, Worcester
508-753-1896
lefoods.com
A natural health-food market, Living Earth supports sustainable agriculture by selling eco-conscious
items (from produce and dairy to health and beauty products). After you finish shopping, grab a meal at
the Sono Caf within the market, which serves organic fare like Living Earth Salad and bison burgers.
Rendezvous in Central Square
502 Massachusetts Avenue, Cambridge
617-576-1900
rendezvouscentralsquare.com
Rendezvous, an 85-seat restaurant located in bustling Central Square, offers a western Mediterranean
menu that is updated once a month. Chef-owner Steve Johnson, a longtime devotee of the local food
movement, is dedicated to showcasing what regional farmers have to offer with seasonal dishes like a
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summer vegetable antipasto or roast chicken with chanterelles.
River Valley Market
330 North King Street, Northampton
413-584-2665
rivervalleymarket.coop
With its wide range of organic produce from the region, grass-fed meats, and humanely harvested
seafood, River Valley Market is a community-owned grocery store thats the place to get fresh,seasonal ingredients for delicious home cooking.
The Back Eddy
1 Bridge Road, Westport
508-636-6500
thebackeddy.com
Located right in Westport Harbor, the Back Eddy works to preserve its scenic location by cooking
with products from local purveyors. Enjoy the rustic setting inside the restaurant or the gorgeous
scenery from the dock behind it. The Back Eddy combines seafood with produce from regional coastal
farms, artisan beer, and locally produced cheese, and theres a Portuguese influence in its comfort
foods pork with country-style mac n cheese, anyone?
MINNESOTA
Spoonriver
750 South 2nd Street; Minneapolis
612-436-2236
spoonriverrestaurant.com
Located in a trendy section of Minneapolis, Spoonriver is the brainchild of Chef Brenda Langon, whohas been committed to supporting local growers and using organic products since opening Spoonrivers
sister-restaurant, Caf Brenda, in the 80s. Enjoy a Honey Lavender Spritz on the porch while admiring
the view of the Mississippi before heading inside for the pork tenderloin (from nearby Fischer Farms)
or the New York strip (grass-fed, of course).
Third Thursdays
Saint Paul
651-645-6159, ext 9
mnproject.org/food-thirdthursdays.html
This gastronomic celebration of locally grown food is sponsored by the Heartland Food Network, agroup made up of Minnesota dining establishments and catering companies. Every third Thursday in
each month, the participating restaurants chefs prepare a meal with locally grown food from a menu
that is drawn up on that day, allowing the chefs to be inspired by the markets offerings.
MISSOURI
Blue Bird Bistro
1700 Summit Street, Kansas City
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816-221-7559
kansascitymenus.com/bluebirdbistro/
Boasting upscale, organic food for the discerning diner, Blue Bird Bistro offers all-natural beef,
grassfed rib eye, and fresh fish, in addition to vegetarian and vegan dishes. The bright and eclectic
restaurant, which is located in downtown Kansas City in a historic 1890s building, highlights world
flavors, and the full bar even offers organic wine and liquor.
Local Harvest Grocery3148 Morgan Ford Road, St. Louis
314-865-5260
localharvestgrocery.com
This independently owned grocery store offers an impressive array of local produce, local meats, and
other organic goods provided by local and regional farmers who employ sustainable agricultural
methods. The grocery stores overall goal is to have 50 percent of its products come from a 150-mile
radius of St. Louis.
MONTANA
2nd Street Bistro
123 North 2nd Street, Livingston
406-222-9463
secondstreetbistro.com
This small bistro, which opened in 2004, combines French-style cooking with Montana-raised meat,
including lamb, pork, beef, and chicken, all paired with wines hand-chosen by the sommelier.
Recognized as one of the premier restaurants in Livingston, the bistro also serves produce from nearby
farms and markets.
MORE RESOURCES (by state):
A - I
N - O
P - Z (and Canada)
STATES N - O
NEW HAMPSHIRE
Fa La Lo10 Ladd Street, Portsmouth
603-431-0420
Fa La Lo stands for Fair Labor and/or Local, and the store lives up its name. The entire inventory,
including jewelry, cards, linens, and bags, is produced locally or comes from fair trade organizations,
with many of the products made from recycled materials.
NEW JERSEY
Bay Ave. Trattoria
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112 Bay Avenue, Highlands
732-872-9800
bayavetrattoria.com
Built to resemble an Italian trattoria, this small storefront restaurant offers a unique combination of
Italian-American cuisine based on the best local ingredients. Favorites include the homemade desserts
(try Joes tiramisu and the tartufo) and the daily specials of owner-chef Joe Romanowski. Catering and
take-out services are also available.
NEW MEXICO
Aqua Santa
451 West Alameda Street, Santa Fe
505-982-6297
A slow-food advocate, Chef Brian Knox collects most of the ingredients for his specialty dishes (think
lamb ragu over papardelle with hazelnuts and pecorino) from local farmers markets. As a result, Aqua
Santas menu is constantly changing to reflect the seasons.
Tree House Pastry Shop & Caf
3095 Agua Fria, Santa Fe
505-474-5543
treehousepastry.com
Stop by the Tree House for a breakfast pastry or a lunch of squash blossom quesadilla. Either way, be
assured that youre chewing all-organic ingredients, 95 percent of which are obtained from local
sources. The vegetarian caf is especially lauded for its use of edible flowers for beautifully accented, as
well as delicious, meals.
NEW YORK
Back Forty
190 Avenue B, 12th Street, New York City
212-388-1990
backfortynyc.com
Back Forty is a small restaurant with a large outdoor seating area located in the East Village. Chef
Peter Hoffman is famous for his use of local foods and buying directly from producers. His philosophy
states that understanding the origins of your ingredients is imperative to cooking and being a culinary
leader. Accent your rotisserie chicken or heritage pork T-bone with a Long Island wine, bottled
especially for Back Forty.
Its All Good
11 Main Street, Cherry Valley
607-264-8016
This grocery store provides customers with local produce, free-range beef and pork, and locally made
soaps and yarns. Its All Good also hosts a farmers market on Fridays during the summer. Enjoy the
prepared dinners or stop by for a sandwich at the in-store caf.
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Queens Hideaway
222 Franklin Street, Brooklyn
718-383-2355
thequeenshideaway.com
This Brooklyn jewel is a unique restaurant dedicated to local foods. Chef Liza Queen changes the menu
daily after her morning shopping at local farmers markets. Stop by and enjoy the complimentary boiled
peanuts before digging into the okra fritters or maple-crusted ham.
Savoy
70 Prince Street, New York City
212-219-8570
savoynyc.com
Savoy, the sister restaurant to Back Forty, is similarly dedicated to serving local and organic food with
country style. Enjoy a house-made pork sausage or a wild sockeye salmon knowing youre getting the
finest, freshest meal possible.
Telepan
72 West 69th Street, New York City
212-580-4300
telepan-ny.com
Telepan is a low-key restaurant that utilizes fresh produce and local ingredients in a menu that changes
with the season. The wine list boasts a unique variety from artisan producers around the world like the
Gruner Vetliner Steinber Fritsch from Austria.
The Flying Pig on Lexington
251 Lexington Avenue, Mount Kisco
914-666-7445pigcafe.com
The All-American menu at the Flying Pig boasts a large selection of fresh foods from the Hudson
Valley. Dedicated to farm-to-table produce, the restaurant is located in the historic Mount Kisco train
station and is known for its pulled pork and chopped salad dishes.
NORTH CAROLINA
Crooks Corner
610 West Franklin Street, Chapel Hill
919-929-7643crookscorner.com
Famous for its dedication to southern cuisine and its acclaimed shrimp, Crooks Corner offers a
constantly changing menu that utilizes North Carolinas freshest local ingredients. Chef Bill Smith
composes seasonal dishes including soft-shell crabs and fried oysters.
Guadalupe Caf
606 West Main Street, Sylva
828-586-9877
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guadalupecafe.com
A Caribbean restaurant located in downtown Sylva, Guadalupe Caf relies on local and organic
produce for its tamales, quesadillas, and other tapas. The caf is also a supporter of local artists, and
various works are displayed throughout the restaurant.
Lantern
423 West Franklin Street, Chapel Hill
919-969-8846lanternrestaurant.com
Owner and chef Andrea Reusing is dedicated to preparing genuine Asian cuisine by utilizing local
ingredients. The restaurant, located on one of the main streets in this bustling college town, offers a
unique Asian take on bistro-style food.
Nobles Restaurant
6801 Morrison Blvd, Charlotte
704-367-9463
noblesrestaurants.com
Focusing on New Southern Cuisine, Nobles Restaurant utilizes the freshest local ingredients in dishes
like the pan-seared jumbo lump crab cake or the fennel-crusted tuna. The rustic atmosphere, which is
complemented by chef Jim Nobles use of a wood-fired oven and grill, brings an outdoor feel to the
indoor dining area. The restaurant offers fresh-baked organic bread and prepares decadent meals
based on regionally produced goods.
OHIO
Northstar Caf
4241 North High Street, Columbus614-784-2233
thenorthstarcafe.com
Northstar Caf serves breakfast, lunch, and dinner daily, while making conscious decisions to support
the environment in addition to its organic ingredients, the cafs uniforms are made of organic
cotton.
The Flying Fig
2523 Market Avenue, Cleveland
216-241-4243
theflyingfig.comThis wine-oriented restaurant pairs savory dishes that use the freshest local ingredients available with
unusual wines from Spain, Australia, Argentina, Napa, and more.
OREGON
Amaranth Produce
5209 West Burnside Road, Portland
503-246-1447
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16/23
amaranthproduce.home.comcast.net
Amaranth Produce is a small market located just outside Portland. All products sold by Amaranth,
including blackberries, carrots, radishes, and squash, are grown on the property without pesticides.
Kelly Wood, owner and premier gardener, uses her residential garden to grow the markets
vegetables, herbs, and flowers; she also raises chickens and sells eggs.
Burgerville
Northwest Coast888-827-8369
burgerville.com
In an age where fast food is synonymous with grease and fat, Burgerville works to combat the
overwhelming stereotype by focusing on healthy, earth-friendly choices, like the cheeseburger with
natural beef patty. The restaurant tries to provide all local and organic foods that are beneficial to its
customers health and the environment. At its almost 40 locations, Burgerville offers naturally grown
fruits, vegetables, and meats, with an emphasis on utilizing what the Northwest has to offer.
Ciao Vito
2203 Northeast Alberta Street, Portland
503-282-5522
ciaovito.net
This neighborhood Italian restaurant uses sustainable, organic, and local produce, seafood, and meats
whenever possible. The menu, featuring a combination of Italian and Northwestern dishes, is constantly
changing to best capture the seasonal ingredients. Ciao Vito prides itself on unique relationships with
local farmers and dedication to using fresh products.
Fife
4440 Northeast Freemont Street, Portland971-222-3433
fiferestaurant.com
Fife works almost exclusively with small farmers located within a 100-mile radius of the restaurant,
providing guests with the freshest ingredients available. The restaurant is designed as an extension of
chef and owner Marco Shaws home, with an open kitchen surrounded by small tables where
customers can watch dishes like the duck breast with squash, shallots, bacon and strawberry mustard
be prepared.
Higgins
1239 Southwest Broadway, Portland503-222-9070
higgins.ypguides.net
Designed as a French bistro, Higgins is a restaurant and bar that provides sustainably and
regeneratively grown ingredients. Chef Greg Higgins tries to use local organic products whenever
possible in dishes like Lookout Point oysters on the half-shell or the honey- and chili-roasted Oregon
hazelnuts. Higgins is also a supporter of the Chefs Collaborative, a network of chefs who work to
advance sustainable food choices.
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New Seasons Market
Portland, Oregon (and other locations)
503-827-4357
newseasonsmarket.com
New Seasons Market has nine locations throughout Oregon, each one fully dedicated to buying and
selling local products. The market buys from local farmers, ranchers, creameries, and crabbers, hence
its motto, We Buy Local, So You Can Buy Local. The market also sells conventional food products,
including Frosted Flakes and Bumblebee Tuna.
Oregon Wine Tasting Room
19690 Southwest Highway 18, McMinnville
503-843-3787
winesnw.com/oregonwinetastingroom.htm
Boasting more than 150 wines from 70 Oregon wineries, the Oregon Wine Tasting Room is the oldest
tasting room in the state. For the last 27 years, it has provided one of the most extensive selections of
Oregon wines, many from vineyards that are not accessible to the public.
Wildwood
1221 Northwest 21st Avenue, Portland
503-248-9663
wildwoodrestaurant.com
Wildwood is a restaurant committed to utilizing the local resources the Northwest has to offer. Most of
the ingredients found in its meals are found only miles from the restaurant. Chef and founder Cory
Schreiber is dedicated to the philosophy of cooking from the source, and applies it to his simple and
natural meals.
MORE RESOURCES (by state):A - I
K - M
P - Z (and Canada)
STATES P - Z (and Canada)
PENNSYLVANIA
Bona Terra
908 Main Street, Sharpsburgh412-781-8210
Latin for The Good Earth, Bona Terra is a minimalist restaurant devoted to featuring local and
organic produce and responsibly produced meats from Pittsburgh and its surrounding area. Chef
Douglass Dick buys his ingredients every morning and posts the dinner menu of Spanish-inspired
cuisine shortly before guests start to arrive.
Honeys Sit N Eat
800 North Fourth Street, Philadelphia
215-925-1150
http://www.countryliving.com/cooking/regional-foods-and-events/organic-resource-guide-0908-4http://www.countryliving.com/cooking/regional-foods-and-events/organic-resource-guide-0908-2http://www.countryliving.com/cooking/regional-foods-and-events/organic-resource-guide-0908http://www.wildwoodrestaurant.com/http://www.winesnw.com/oregonwinetastingroom.htmhttp://www.newseasonsmarket.com/ -
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Honeys Sit N Eat is a classic neighborhood breakfast and lunch spot inspired by traditional southern
and Jewish foods. From fresh-baked breads and handmade sausages to bagels and whitefish, the food
is homemade with ingredients purchased from local farmers and distributors.
Main Line Prime
18 Greenfield Avenue, Ardmore
610-645-9500
mainlineprime.comMain Line Prime grocery store offers a selection of grass-fed locally raised beef, chicken, pork, and
lamb. Locally produced raw cheeses are also sold.
The Farmhouse
1449 Chestnut Street, Emmaus
610-967-6225
thefarmhouse.com
Located in an early 19th-century farmhouse, this restaurant has six dining rooms, an English-style pub,
outdoor seating, and private rooms available on request. Chef Michael Adams is dedicated to
providing dishes such as pan-roasted striped bass and roasted pork tenderloin that are based on the
freshest ingredients available.
White Dog Caf
3420 Sansom Street, Philadelphia
215-386-9224
whitedog.com
Located in the University City section of Philadelphia, White Dog Caf is committed to sustainable
agriculture and social awareness. Working with local farmers, the restaurants White Dog Caf
Foundation aims to develop and strengthen the connection between area restaurants and foodproviders. Seasonal specials include mustard grilled organic lamb and a pulled-duck confit on chickpea
panella.
Weatherbury Farm
1061 Sugar Run Road, Avella
724-587-3763
weatherburyfarm.com
This working sheep farm is open to families and visitors who wish to experience country living and
farming. A self-proclaimed escape to tranquility, the farm works to educate people about agriculture
and animal husbandry. Located just over 30 miles from Pittsburgh, Weatherbury Farm sells its grass-fed beef, vegetables, fruits, and eggs directly to customers.
RHODE ISLAND
Local121
121 Washington Street, Providence
401-274-2121
local121.com
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7/31/2019 Organic Resources Guide - Country Living
19/23
Local121 is located in the former Dreyfus Hotel in downtown Providence. The mission of this trendy
restaurant is to serve the best locally grown foods the area has to offer, including New England
cheeses, non-genetically modified produce, and hormone-free meat, which are showcased in dishes
such as bacon-wrapped grilled scallops and braised pork shank. Local121 is also dedicated to
strengthening area appreciation of the arts by showing local artists work at the restaurant in the form of
photographs and table settings.
TENNESSEE
Blackberry Farm
1471 West Millers Cove Road, Walland
865-984-8166
blackberryfarm.com
Blackberry Farm, situated on 4,200 acres in the Great Smoky Mountains, is a small, luxurious hotel
that takes guests back to Americas agrarian past. Guests can learn about country pursuits like ranging
sheep, organic gardening, and canning newly harvested fruits and vegetables. Owned by the Beall
family for more than 70 years, Blackberry Farms two restaurants bring the abundance grown on their
farm into their country-style cuisine.
TEXAS
Reef
2600 Travis Street, Houston
713-526-8282
reefhouston.com
This seafood restaurant infuses fresh catches from the Gulf Coast with Mediterranean and Asian
influences. In 2008, Reef was nominated for three Houston Culinary Awards: Restaurant of the Year,Chef of the Year, and Outstanding Wine Service. Try the slow-baked salmon atop lemon risotto and
youll understand why!
TAfia
3701 Travis Street, Houston
713-524-6922
tafia.com
Featured on seven different Best New Restaurant lists, TAfia follows the mantra season and place.
Chef-owner Monica Pope uses mostly organic and local ingredients in her Texas-inspired dishes, such
as Eberly organic French-cut chicken served with a side of mac n cheese. The menu also boasts afive-course local-market tasting menu, which highlights produce from the local farmers market.
UTAH
Hells Backbone Grill
20 Northwest Highway 12, Boulder
435-335-7464
hellsbackbonegrill.com
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20/23
Despite its somewhat ominous name, Hells Backbone Grill runs on Buddhist principles with a devotion
to natural health and environmental responsibility. Many of the ingredients used in the dishes which
include cream of jalapeo soup and lemon chiffon cake are grown right in the restaurants two
gardens and six-acre farm, and are complemented by organic wines. Better yet, the restaurant buys its
meat from local farms and gets its fruit from Boulders heirloom orchards.
VERMONT
Farmers Diner
5573 Woodstock Road, Quechee
802-476-4666
farmersdiner.com
The Farmers Diner is a clear example of following a local-food-only policy. Owner Tod Murphy
provides customers with typical diner meals soups, grilled cheese sandwiches, and omelets made
with all-natural and local food. With the goal of producing and buying all food from within a 50-mile
radius, the Farmers Diner looks to be a role model in the slow-food industry.
VIRGINIA
Eve
110 South Pitt Street, Alexandria
703-706-0450
restauranteve.com
Located in a historic warehouse in Old Alexandria, Eve is owned and run by husband and wife team
Cathal and Meschelle Armstrong. The upscale bistro captures modern American cuisine (lobster
ravioli) and classic French style (duck leg confit) with a menu that changes daily and accommodates
local farmers and markets.
Feast!
416 West Main Street; Charlottesville
434-244-7800
feastvirginia.com
This independently owned grocery store provides local foods among a variety of gourmet products.
Specialties include Feasts cheese case, stocked with some seventy-five artisan cheeses; an olive-oil
department; and a newly expanded eat-in caf.
Harrys Taproom2800 Clarendon Boulevard, Arlington
703-778-7788
harrystaproom.com
Harrys Taproom uses organically grown, local produce to prepare flavorful entres including grilled
pork chop and spicy rib-eye steak. Ingredients are purchased from farms in Virginia, Maryland, New
Jersey, and Pennsylvania. The restaurant strives for fine cuisine at a reasonable price in a relaxing
environment.
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Home Farm Store
1 East Washington Street, Middleburg
540-687-8882
homefarmstore.com
This traditional butcher shop features local beef, veal, lamb, and pork. Most of the meat sold is USDA
Certified Organic, as well as raised and pastured near the shops location. Home Farm Store also sells
local and organic produce, wine, and groceries.
My Organic Market
3831 Mount Vernon Avenue, Alexandria
703-535-5980
myorganicmarket.com
My Organic Market is a local grocery store chain in Maryland. A founding member of the Clean
Energy Partnership, it sells high-quality organic fruits and vegetables as well as nutritional supplements
and dry goods.
Veramar Vineyard
905 Quarry Road, Berryville
540-955-5510
veramar.com
Veramar Vineyard, a 100-acre private estate and winery, is located less than an hour from
Washington, D.C., and is owned and run by three generations of the Bogaty family. The red, white, and
dessert wines available for sale and tasting are produced on the property and represent the delicacy of
Virginia vineyards.
WASHINGTON
Christinas
310 Main Street, Eastsound, Ocras Island
360-376-4904
christinas.net
Christina Orchids destination restaurant highlights the Northwests bountiful local foods. For almost 30
years, Christinas has been recognized in countless magazines and newspapers for its hospitality and
delicious, Pacific coast-inspired cuisine.
WISCONSIN
Downtown Grocery
607 Third Street, Wasau
715-848-9800
downtowngrocery.com
Downtown Grocery is a neighborhood store featuring locally grown, produced, and baked foods from
around Wasau. The grocery also sells conventional items but aims to create an economy based on local
food.
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7/31/2019 Organic Resources Guide - Country Living
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Harvest
21 North Pinckney Street, Madison
608-255-6075
harvest-restaurant.com
Harvest has a continually changing menu of dishes like roasted wild salmon, braised beef short ribs, and
American bison New York strip steak that feature seasonal crops of the North. Located in downtown
Madison, the restaurant makes use of organic ingredients from local farmers. Outdoor seating and
private rooms are also available.
Just Local Food Co-Op
772 First Avenue, Eau Claire
715-577-5564
justlocalfood.blogspot.com
This community-supported and worker-owned cooperative grocery store aims to provide local and
organically grown fruits and vegetables, as well as artisan beer and cheese at a low cost. This fulfills
Just Local Food Co-Ops mission to sell food that is sustainable and environmentally beneficial.
CANADA
Bishops
2183 West 4th Avenue, Vancouver, British Columbia
604-738-2025
bishopsonline.com
One of Vancouvers premier restaurants, Bishops provides delicious meals made from fresh and local
ingredients, produce, and sustainable seafood. Chef and owner John Bishop is also the author of
Fresh: Seasonal Recipes Made with Local Foods, which includes more than 100 of his health and
environment-friendly recipes like roasted pears with blue cheese.
Foxglove Farm Retreat
1200 Mt. Maxwell Road, Salt Spring Island, British Columbia
250-537-1989
foxglovefarmretreat.com
This 120-acre farm produces organically grown fruits and vegetables, including strawberries,
raspberries, blueberries, asparagus, melons, and apples. Foxglove Farm is a working farm and eco-
forestry project, as well as home to the Center for Art, Ecology, and Agriculture, a nonprofit dedicated
to researching the relationship between agriculture and community. Fresh Foxglove Farm products are
available at British Columbias Salt Spring Island farmers markets, local stores, and various restaurants.
MORE RESOURCES (by state):
A - I
K - M
N - O
http://www.countryliving.com/cooking/regional-foods-and-events/organic-resource-guide-0908
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