Once a novel concept, farm-to-table dining is gaining popularity as consumers become increasingly interested in where their food comes from. And if you’ve got a hankering for a farm-fresh meal, we’re here to quell your craving with a list of the 10 best farm-to-table dining experiences across the U.S. Some are located on working farms while others are urban restaurants committed to sourcing ingredients from local producers.

farm to table dining

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Blue Hill at Stone Barns

Blue Hill at Stone Barns is just 30 miles north of New York City, but it feels light-years away in a peaceful, rural setting that’s perfect for enjoying a relaxing meal.

Featured on the World’s Best 50 Restaurants list since 2015, the restaurant is part of the Stone Barns Center for Food and Agriculture in Pocantico Hills. The property’s nearly 8 acres of farmland grow more than 500 varieties of fruits and vegetables. And its 23 acres of pasture lay claim to chickens, sheep, pigs and turkeys. Anything not grown or produced on site comes from nearby farms, so guests can rest assured most of what they’re consuming is just about as farm-to-table as it gets.

Each Blue Hill at Stone Barns dining experience is completely unique, with no menus available; instead, they treat guests to a “multi-taste feast” comprising the freshest foods on deck that day and lasting about four hours from start to finish.

Ready to make a reservation? Visit bluehillfarm.com.

The Barn at Blackberry Farm

Located in the small community of Walland, Tennessee, in the foothills of the Great Smoky Mountains, The Barn at Blackberry Farm is part of a luxury hotel and resort on a 4,200-acre estate – and to say it’s perfectly picturesque would be a massive understatement.

The Barn at Blackberry Farm, a James Beard Award-winning restaurant, serves up rustic charm (think antique-style linens, a floor-to-ceiling stone fireplace and exposed wood beams) along with seasonal dishes made with regionally sourced ingredients and foods harvested from the on-site heirloom garden. The Barn also has an impressive wine program with more than 9,000 selections, plus an expansive bar menu with signature and classic cocktails and hand-crafted beers brewed at Blackberry Farm.

Open for dinner only, The Barn at Blackberry Farm requires diners to make reservations in advance. For more information or to make a reservation, visit blackberryfarm.com.

See more: Shop Small With This Tennessee Gift Guide of Local Products


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Dai Due Butcher Shop & Supper Club

Using only regional ingredients, Dai Due Butcher Shop & Supper Club is a must-visit farm-to-table dining spot in Austin, Texas, that supports area farmers and ranchers.

The restaurant got its start as a farmers market butcher stand and a pop-up supper club. They don’t serve any meats from factory farms, foreign cheeses or produce grown outside the Central Texas region. Instead, Dai Due sources high-quality food grown and produced within an approximately 200-mile radius. And just about everything – down to the olive oil used to cook the food – is from the Lone Star State. The restaurant’s wines and beers are from Texas, too, and the restaurant makes all its non-alcoholic beverages in house.

See more: 7 Texas Festivals Foodies Can’t Miss

With an ever-changing menu, Dai Due Butcher Shop & Supper Club serves breakfast, lunch and dinner Tuesday through Sunday. Although reservations are not required, they’re recommended unless you plan to dine at the bar or on the patio.

Take a closer look at Dai Due by visiting daidue.com.


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Campo at Los Poblanos Historic Inn & Organic Farm

Situated in New Mexico’s Rio Grande River Valley, Campo at Los Poblanos Historic Inn & Organic Farm is one of the best farm-to-fork restaurants in the southwestern U.S.

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The restaurant’s seasonally changing menu, which celebrates the region’s unique flavor, includes fresh, organic produce harvested from the property. They serve everything from Hopi purple string beans to Zuni blue corn and Navajo pumpkins. Campo also sources food from local farms – like certified organic grass-fed lamb from Shepherd’s Lamb in northern New Mexico and heritage breed hogs from Polk’s Folly Farm in the eastern foothills of the Sandia Mountains – to create its “Rio Grande Valley Cuisine.”

See more: New Mexico Chefs, Restaurants and Organizations Highlight Local Food

The property also has a thriving lavender farm and hosts Lavender Long Table Dinners celebrating lavender season each summer. Artisan lavender products are available in the on-site farm shop, which also sells salts, spices, condiments, and more.

In addition to daily breakfast and dinner, Campo offers culinary experiences like the Chef’s Table, an eight-course personalized meal for six guests available by reservation only. Find more information at lospoblanos.com.


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The Chef & the Farmer

The Chef & the Farmer opened in 2006, on the early side of its community’s farm-to-table movement – and it’s still going strong today.

Located in downtown Kinston, North Carolina, The Chef & the Farmer is famed chef and restaurateur Vivian Howard’s first restaurant, which she opened with her husband, Ben Knight. With local farmers and the community in mind, they created a menu rooted in eastern North Carolina’s ingredients and traditions. It includes items like buttermilk biscuits with hot honey cream cheese, smoked oysters, and char-grilled snapper with grits.

Recipe: Vivian Howard’s Collard Green Chicken Soup

Although Howard, who starred in the PBS Peabody and Emmy award-winning docu-series A Chef’s Life, has created additional restaurants in recent years such as Kinston’s Boiler Room and Benny’s Big Time Pizzeria in Wilmington, she says The Chef and the Farmer is her “first child” – and she remains dedicated to its mission of connecting diners and farmers through creative cooking.

To make a dinner reservation or learn more about The Chef & the Farmer, head to vivianhoward.com/chef-the-farmer.


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The Farmer’s Daughter

The Farmer’s Daughter in Blue Bell, Pennsylvania, offers “modern farm cooking” in an upscale environment, giving guests farm-to-table flavor with a little flair.

Housed in the Normandy Farm Hotel, The Farmer’s Daughter has a delicious Sunday brunch that’s been lauded by Philadelphia Magazine as one of the best brunches in the Philly suburbs. Guests can peruse hot and cold buffets complete with scrambled eggs, bacon, fresh salads and grilled vegetables. They also offer made-to-order omelets, seafood specialties, artisanal breads and plenty of desserts (including a chocolate fountain).

The Farmer’s Daughter also serves lunch and dinner. Both menus feature farm-fresh cheeses, regionally sourced meats and vegetables, and creative cocktails complete with custom mixers and infusions. Looking for a more casual experience? Then check out the restaurant’s terrace and bar that serve flatbreads and sandwiches, plus light bites like wedge salads and wings.

Reservations are not required at The Farmer’s Daughter, but they are highly recommended. To make yours, visit farmersdaughterpa.com.


Billing itself as Arizona’s original farm-to-table dining experience, Quiessence is part of The Farm at South Mountain in Phoenix.

Just steps from Quiessence’s kitchen is the on-site Soil & Seed Garden that supplies much of the restaurant’s produce – about 80% of what’s served, according to Executive Chef Dustin Christofolo (who also co-owns Quiessence) – such as pumpkins, eggplants and zucchini. The 10-acre working farm surrounding the restaurant also keeps it stocked with herbs, edible flowers, fruit and eggs. Quiessence also sources its meats and cheeses from nearby farmers and purveyors, with Phoenix’s Meat Shop providing pork and beef and Two Wash Ranch in New River supplying poultry.

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See more: 5 Incredible Farm Stay Destinations Around the U.S.

Open for dinner Tuesday through Saturday, the restaurant’s menus change regularly based on what’s in season and available. Quiessence’s weekday menu features family-style farm spreads, hand-crafted pasta dishes and a variety of entrees. On weekends, guests can choose from three different and ever-evolving options – a four-, five- or six-course seasonal tasting menu with optional wine pairings.

Read more about Quiessence or make a reservation by visiting thefarmatsouthmountain.com.


Open since 1976, L’Etoile in Madison, Wisconsin, helped pave the way for many other farm-to-table dining spots across the Midwest and beyond. This fine dining establishment remains a fixture in both the region and the restaurant industry as it continues to rack up accolades and awards.

L’Etoile buys meat, vegetables, fruits and dairy products from more than 200 local vendors. In fact, the restaurant’s James Beard Award-winning chef and current co-owner, Tory Miller, regularly visits the Dane County Farmers’ Market – the largest producers-only farmers market in the U.S. – to procure fresh ingredients.

See more: Wisconsin Lavender Farms Offer a New Type of Agritourism Experience

Guests can make selections from L’Etoile’s à la carte menu or opt for the multi-course tasting experience. To make a dinner reservation or learn more about L’Etoile, visit letoile-restaurant.com.


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Chez Panisse

No list of farm-to-table restaurants is complete without a mention of Chez Panisse in Berkeley, California. In fact, Chez Panisse is often credited for launching the modern farm-to-fork movement when it opened in 1971.

Open for dinner Monday through Saturday, the restaurant continues to use locally grown foods harvested with the environment in mind. Chez Panisse’s menu changes each night, offering three or four courses comprising the freshest ingredients possible. Menus often become more elaborate as the week goes on. Friday and Saturday night menus, for example, usually feature specialty foods and less common ingredients.

Chez Panisse Cafe, located above the main restaurant, offers a more casual experience and serves both lunch and dinner. Guests can choose their favorites from an à la carte menu inspired by the local farmers market.

If you want to dine at Chez Panisse, you’ll definitely need to reserve a table. Learn more at chezpanisse.com.

See more: California Gift Guide: 8 Local Products From the Golden State

The Restaurant at Patowmack Farm

The term “fresh” takes on a quite literal meaning at The Restaurant at Patowmack Farm in Lovettsville, Virginia, where guests eat produce harvested on the day of their visit. That’s because this dining spot is surrounded by a farm – one of Virginia’s first certified organic farms – that supplies produce for the restaurant.

Overlooking the Potomac River in a scenic setting, The Restaurant at Patowmack Farm has a prix fixe menu stocked with seasonal fare that changes daily, so no two visits are the same. The restaurant also offers a monthly Sunday Supper event, where dinner is served family-style at each table with dishes inspired by cultural cuisine from around the world.

See more: What’s In Season? West Virginia Produce Calendar

Because The Restaurant at Patowmack Farm works to be as sustainable as possible, they only harvest enough food to accommodate those with reservations each day. So be sure to secure a table in advance at patowmackfarm.com.


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