Farm-to-table has become the ultimate food trend of the year. And for some restaurants, the path from farm to table is quite short—we highlight 11 restaurants from Seattle to Maine that are growing their produce for their recipes on their roof, in raised beds, in recycled tires, and in aeroponic towers for fresh, delicious, and truly local and seasonal cuisine.
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Atlanta’s Canoe restaurant is well-known for its sprawling gardens and grounds on the banks of the Chattahoochee River—guests often arrive early to take pre-dinner strolls. Now that executive chef Carvel Grant Gould is gardening in 12 raised beds in more than a half acre for use in her new-American dishes—think Carolina rabbit with chard-and-bacon ravioli, sweet potato hash and candied garlic sauce—there are vegetables and compost piles to see as well as flowers and the river view.
In its 15 years in business the restaurant always worked to source as close to home as possible, but Gould stresses how raising bees, cultivating a garden, and using the vegetables in the restaurant really establishes a commitment to a local system. As such, discarded paper menus are regularly shredded and used as mulch.