Featured in this section are a diverse group of chefs from across the country, each dedicated to using locally produced, sustainable, seasonable products, who have websites with unique features or have their own gardens and farms.

Restaurant Websites - links and descriptions of restaurants
Menu by Design
- how chefs describe their commitment to local food // below


North Pond Restaurant home page
North Pond Restaurant Chef Bruce Sherman, a founding member of Chicago's Green City Market, forges close relationships with local farmers and artisans for fresh, seasonal ingredients. His monthly "Seasonal Chicago" e-newsletters feature some of the seasonal foods available in and around Chicago, as well as the people responsible for growing, producing, and distributing them. The e-newsletters also highlight issues important to promoting sustainable, organic, artisanal farming in the Midwest and across the country. Seasonal recipes included.
Seasonal Chicago // from North Pond Restaurant

Tilth Restaurant One of only two certified organic restaurants in Seattle, chef owner Maria Hines features a Monday night “Homage to Local Producers” on her restaurant blog.

L’Etoile Restaurant (Madison) Inspired by the diversity and quality of the area’s local ingredients, current owner and chef Tory Miller’s seasonal menus put the spotlight on local farmers and producers. The restaurant’s website has compelling descriptions of farms that are regularly featured on L’Etoile’s menus.

Primo Restaurant (Rockland, ME) Chef/proprietor Melissa Kelly’s kitchen heeds the principles of inventive Mediterranean cooking, offering up bold flavors with the freshest ingredients, much of which comes from their own gardens. Meats, fish and poultry all come from local purveyors who offer high quality, often organically grown items.

Herbfarm Restaurant home page
The Herbfarm Restaurant (Woodinville, WA) Gardens on the property (and more just down the road) supply much of the organic produce used to prepare the legendary nine-course meals served to guests each night.

Restaurant Nora (Washington, DC) Chef owner Nora Pouillon is a longtime advocate of using organic, seasonal and locally produced ingredients. Page two of the main menu is an excellent example of how you can inform your customers about ingredients..

Dressing Room Restaurant (Westport, CT) Paul Newman and renowned chef Michel Nischan have teamed up to create healthy, sustainable food using local, organic and heirloom ingredients. Clever, informative menus.

Kansas City Menus designs nice websites for local restaurants:
Star Provisions (Atlanta, GA) Chef/owners Anne Quatrano & Clifford Harrison oversee 3 exceptional restaurants that highlight organic locally grown ingredients, a specialty foods market and their own farm.

Farm 255 (Athens, GA) Goal of chef and owners is to run a good-spirited, seasonal restaurant that supports small farms, serves farm-fresh produce and humanely raised meat and dairy, and serves as a hub for community.

Blue Hill at Stone Barns (Pocantico Hills, NY) Combines a working farm, restaurant, and educational center that highlight the abundant resources of the Hudson Valley.

Visit the following websites to explore diverse food service operations that source locally:

Alma menu
An inspiring collection of phrases that show how different American restaurateurs use websites to describe their local food sourcing philosophy
40 kb PDF