magazine released its list of the best new restaurants of 2010. I spent some time browsing the websites of the restaurants on the list to see which restaurants are touting their farm-to-table credibility. Eight of the twenty restaurants see local and sustainable as an important part of their menu. Here’s what I found.
, New York – Chef Jean-Georges is “passionately committed to offering the freshest organic & local ingredients possible.”
Cook & Brown
, Providence – Chef Nemo Brolin focuses on “New England seasonality” and works “tirelessly to procure the best ingredients from local farmers, fishermen, ranchers and food artisans.”
, San Francisco – Chef Melissa Perello’s menus are “inspired by weekly Saturday morning trips to the farmer’s market’ where she “established longstanding relationships with local purveyors, which inform her seasonal American menu that showcases artisinal products from North California’s exceptional farmers.”
, Berkeley, CA – At Gather, organic is “always possible.” If they can’t find an organic ingredient, they use something else in this “place where you can find seasonal food, carefully sourced and thoughtfully prepared to appeal equally to vegetarians and omnivores.”
Haven, Houston – Chef Randy Evans uses the “freshest, local ingredients” to create his menu of Texas Regional cuisine.
Longman & Eagle
, Chicago – Chef Jared Wentworth “uses traditional cooking techniques when executing his regional American fare, with an emphasis on sourcing the finest local ingredients the region has to offer. This farm to table, nose to tail aesthetic is represented lovingly by ever-changing menus that are both adventurous and sublime.”
, New York– Chef Nick Anderer’s menu “features fresh, seasonal ingredients from the Green Market and local farms.”
Miller Union, Atlanta – Miller Union’s website seems to be down right now, but Open Table says the restaurant “features simply prepared food with a strong focus on local and regional farm-to-table standards.”