18 Farm-to-Table Restaurants in CT
Farm-to-table dining is more than just a trend. It embraces the environment, supports local farms, promotes healthy eating, and showcases local ingredients. While destinations like California get great attention for farm-to-table cuisine, Connecticut boasts a plethora of restaurants serving dishes comprised of local, farm-fresh products.
Christina Venturini / Blue Pear Photography
Zinc has been a fixture on the New Haven green since 1999, well before farm-to-table restaurants became the sought-after reservation.
Jeanna Petersen Shepard / Jeanna Petersen Shepard
The folks at Le Farm of Westport prepare a fresh meal for diners.
The Schoolhouse in Wilton uses fresh ingredients and frequently hosts "Farm-to-Fork Dinners" to emphasize farm-to-table dining,
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Artisan Restaurant of Southport, CT uses produce fresh from Gilbertie's. They also use herbs that come from planters on their patio.
Owner / Chef Matt Storch of SoNo's Match purchases a significant portion of his menu from local farms including Al & Patti Popp, Fort Hill, Roses and Jones Family Farm. His other purveyors allow him to keep everything as close to home as possible.
Chef Brian Lewis of elm in New Canaan regularly uses farm fresh ingredients and this summer he's bringing the tables of elm restaurant to Millstone Farm to share the flavors of the season with a new series of farm dinners under the stars.
L'escale in Greenwich uses local produce, meat, and other ingredients. Dishes incorporate ingredients from Gilbertie's.
Bar Sugo sources about 90% of its menu from local farms. Owner Pat Pascarella leases a plot of land to personally tend to a portion of his produce.
Parallel Post in Trumbull sits nearby a network of farms, and the fisheries of Long Island Sound. The effect is a modern and seasonal New England menu that skews upscale, but without any pretense.
South End in New Canaan's Owner / Chef Nick Martschenko visits the Westport and New Canaan Farmers' Market weekly to supplement his deliveries from local farms to create his Farm to Table menu.
Chef Carlos Baez at the Spread in SONO uses tomatoes, rhubarb and cabbage from Offinger farm, Easter egg radishes and Swiss chard from Fort Hill plus regular trips to the Farmers Markets. The Spread also grows some of its own vegetables, including super chili and habanero peppers, sugar snaps, tri-color beans, squash, cucumbers and herbs.
Eileen Fischer / Connecticut Post
Grilled cheese at Caseus in New Haven.
Everything at Sugar & Olives in Norwalk is whole-grain and without trans-fats. The dairy and produce come from local, family-run farms.
Locally sourced and organic ingredients have been a signature of Boxcar’s New Mexican-inspired menu well before Farm-to-Table was a claim to fame.
Bloodroot in Bridgeport is a “feminist restaurant & bookstore” in the midst of a residential neighborhood in Bridgeport, serving organic, seasonal, local vegetarian food.
Farmers Table on Forest Street in New Canaan is a hybrid farmers market and restaurant. Eating at Farmers Table is like inviting yourself to dinner at a friend’s house.
Terrain has a local, organic menu that reflects the cycle of the seasons and the local Westport community.
Jonathan Rapp, chef-owner of River Tavern, focuses on farm-to-table fruits and vegetables, sustainable seafood, and humanely raised, hormone-free meat and poultry.
Zinc, New Haven
Le Farm, Westport
The Schoolhouse, Wilton
Elm, New Canaan
Bar Sugo, Norwalk
Parallel Post, Trumbull
South End, New Canaan
The Spread, SONO
Caseus, New Haven
Sugar & Olives, Norwalk
Boxcar Cantina, Greenwich
Farmers Table, New Canaan
River Tavern, Chester