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Farm to table, farm to fork, locavore, locally sourced ... all of those terms mean one thing: Sit down in one of these restaurants and know you're eating food from the area. It's local, farm fresh goodness that you can trust.
Alexandria - At Restaurant Eve, patrons can choose their seating area - The Chef's Tasting Room or The Bistro. Whichever you prefer, you're going to love the five- or nine-course tasting menu built around seasonal Virginia ingredients.
Boyce - L'Auberge Provençale French Restaurant is ZAGAT rated 27, 4-Diamond for 25 years. The on-site garden provides the herbs and vegetables, while 78 fruit trees deliver sweetness to Chef Scott Meyers' dishes. His list of local producers is 17-deep, detailing the sources of the eggs, poultry, cheese, duck, quail, lamb and even syrup.
Fredericksburg - Bistro Bethem is a hip atmosphere where fresh fish, wild game, house-made charcuteries, breads and desserts are specialties.
Fredericksburg - FoodE is named for foodie - "a person keenly interested in food, especially eating or cooking." The folks at FoodE are definitely foodies, and they are happy to say that 85-90% of their daily food is locally sourced from their regional farm partners.
Fredericksburg - Poppy Hill Tuscan Kitchen rose to farm to table fame when Epicurious.com named it one of the "10 Best Farm-to-Table Restaurants in the US." All natural, organic, locally sourced ingredients are a priority for Chef Scott Mahar.
Lovettsville - Market Table Bistro brings you the goods from local growers, vintners and culinary artisans. Chef Jason Lage is quick to recognize his partners - five Loudoun County farms, ten Loudoun County wineries and one Loudoun County distillery.
Lovettsville - The Restaurant at Patowmack Farm serves elegant, organic, modern European cuisine by way of fresh-picked local vegetables from their own farm or other local farms. All of their meats are organic and free-range, while the seafood is wild.
Neersville - Grandale Farm Restaurant makes every meal from scratch using fresh, local ingredients. Grandale was given a recent nod in the Italian edition of Vanity Fair and is noted as one of Northern Virginia Magazine's 50 Best Restaurants (2012).
"We are bringing people in touch with their food. They want to know where it comes from. I do think the consciousness of people is changing."
Purcellville - Market Burger Fries & Shakes. The name goes to show that locally sourced farm to table does not equal fancy schmancy. Yes, get your burger - just a traditional ol' hamburger - from a local farmer.
Upperville - Hunter's Head Tavern presents a traditional English pub menu, with the highlight being local farm meats and produce from nearby Ayrshire Farm.
Washington - Inn at Little Washington has received acclaim from the likes of The New York Times, Washington Post, San Francisco Chronicle and Gourmet Magazine for Chef O'Connell's cuisine. The Inn is perhaps one of Virginia's founding farm to table restaurants, sourcing their ingredients locally out of necessity rather than trend.
Meadowview - Harvest Table Restaurant works closely with more than 50 local and regional farmers to obtain in-season harvests of vegetables, fresh made chesse, and local pasture-raised and finished meats. Everything is made fresh daily - even the crackers and tortillas! The seafood is harvested wild from the shores of Virginia and North Carolina, and even the wine, beer, ale, mead and hard cider are Virginia made.
Richmond - Pasture serves up southern cuisine on small plates or in large portions for the table to share. Check out the farmers board to see where the ingredients of the day came from.
Harrisonburg - Cuban Burger sources their beef and pork from a local farm and serves them up Cuban style with hand-cut fries and fresh baked bread.
Lexington - The Red Hen is Lexington's first farm to table restaurant, locally sourcing their meats and wines.
Roanoke - Local Roots - A Farm to Table Restaurant serves as many sustainable, organic, local and ethical products as possible. They're also particular about where their beverages come from, in fact, the owners prefer small-batch, family-owned, rare or unique purveyors. Expect the menu to shift frequently to accommodate seasonal crops.
Staunton - Zynodoa's menu changes almost daily, as every one of Chef James Harris' creations is dependent upon what's available from the partner farms at that moment. One key local resource is renowned farmer Joel Salatin of Polyface Farms, who also supplies 30 other Virginia restaurants (as of May 2013).
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