Chefs cite many logical reasons why restaurant gardens are a good idea: cost, convenience, control, sustainability. The concept of in-house farming is hardly new and the trend has hit far and wide—there are countless restaurants tilling their own soil and planting the seeds for vegetables that will eventually appear on a customer’s plate.
A small farm adjacent to an eating establishment keeps that path from farm to table about as short as it can get. Here are a handful of some of our favorites places around the country where chefs are enthusiastically bringing together the garden and the kitchen.
Jane Lerner is a freelance food writer, based in Brooklyn, New York. Her Twitter is twitter.com/janelerner.
