Farm-to-table style restaurants continue to be a staple of the Atlanta food scene. And it makes sense! Many chefs insist on using locally sourced products because it helps support local farmers and ensures that diners will be eating the best, freshest, tastiest meal possible.
We found it only appropriate, then, to highlight a handful of super awesome Atlanta restaurants dedicated to using local farmers, proprietors, produce and proteins.
Chef Steven Satterfield is committed to cooking according to what’s fresh, locally, now. The preparation of the food is intended to highlight the products beings used and to allow them to shine. The week’s harvest is to be the show stopper and, boy, at Miller Union, it definitely is!
Owner/chef Hugh Acheson has long been at the forefront cooking local. Executive Chef Ryan Smith takes ownership of this concept, incorporating local products throughout the menu; from charcuterie to entrees to sides to put ups, ESS is sure to leave you saying “wow.”
Originating from the Atlanta area, Chef Carvel Grant Gould makes you feel right at home with her regional cuisine. Canoe’s locally-sourced and inspired food, coupled with its country-in-city-vibe (or vice versa) makes you remember why you love Atlanta!
What? An italian restaurant? While it is certainly not what most people think of when they think farm-to-table, Chef Drew Belline is uber passionate about using the best, local products he can find. A seasoned forager, Belline even finds some of the ingredients himself and incorporates them into delicious, italian-inspired dishes.
The Spence features Chef Richard Blais’s ingredient-driven food (local, of course) as he re-imagines classic American dishes in a communal environment.
Serving Modern American Farmstead food, Chicken and The Egg serves up delicious, locally-sourced southern fare inspired by, but not quite, your Grandmama’s cooking! The name of the restaurant itself is a reference to the importance of sustainability and impact on the planet.
This list would simply not be complete without mentioning the restaurant that started it all. Bacchanalia stays true to its ideals, creating exquisite food from only organic ingredients – including some from the farm of owners Anne Quatrano and Clifford Harrison.
Chefs Kevin Gillespie and E.J. Hodgkinson Hicaksf incorporate locally sourced and sustainable ingredients into delicious food, without the constraints of a specific cuisine. Woodfire Grill has given Atlanta diners tasty and inspired dishes for many years and still continues to dazzle.
At Table and Main, Chef Ted Lahey creates American fare that uses products from local farms, creameries and beyond. This Roswell dining room serves up a beyond-enjoyable evening, southern hospitality and all.
“A neighborhood joint with no culinary boundaries or pretense,” Muss and Turner’s delights Smyrnans with some of the best food in Atlanta. Muss and Turner’s is one of the few places that regularly draws steadfast ITP residents OTP!
Linton Hopkins stays true to his beliefs in using local farmers and purveyors at his second restaurant, Holeman and Finch Public house. With delicious charcuterie, burgers and beyond (see: cocktails from mixologist Greg Best), H & F is sure to impress.
Lets get one thing straight: there is nothing traditional about this place except chefs Angus Brown and Nhan Le’s use of locally sourced, sustainable ingredients. Not opening until 10:30 PM, this is the place where you will find all the industry folks enjoying out-of-the box, delicious grub and booze.