Posts tagged FARM-TO-TABLE
DACHI

That same idea eventually became the decree behind Dachi: a strong focus on locality, both in sourcing and in terms of place. Their commitment lies in large part to the community they've moved into. The word ‘dachi’ is a Japanese colloquialism for buddy or pal derived from the word Tomodachi meaning friend. Thus, Dachi is meant to be a place for neighbours; they strive to be a local haunt where one could stop by regularly to learn about the ever-evolving menu, unique selection of natural wines, and distinct sake program.

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CACAO

Alvarez echos Ramirez in his passion for promoting genuine Latin-American cuisine. “We’re doing Latin American food, to the bone, with locally-sourced ingredients,” he says. “Yes, we have some ingredients from Venezuela and Peru, that don’t grow up here, but we grow our own South American plants in the garden too.” This includes huacatay (black mint)––a plant species indigenous to Andean Peru where its name is derived from the Quechuan dialect.

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HUNDY

When Their There opened just under a year ago, there was something suspicious about the large walls of light oak paneling that shut off the back part of the café. Perhaps an office for the very busy team behind the highly successful bakery-restaurant duo of Their There and AnnaLena? Or was something else brewing? Understanding proprietors Mikey Robbins and Jeff Parr, who together possess a seemingly unquenchable desire to create, you’d be correct to assume the latter. Fast-forward to December 2018 and a new project was born: an essentials-focused, straight-to-the-chase, late-night burger and fries joint called Hundy.

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ATLA

A chef who often stops by her local Farmer's Markets, Soto-Innes seems to understand the value of small, permaculture- and biodiverse- focused produce, so this is often what's on your plate at ATLA. The added price for Farmer's Market veggies in place of monoculture grown crops, packs in added minerals, nutrients, and, of course, flavor. It's why you can't really criticize fourteen dollar radishes. In each dish, the flavors mingle decadently. You can attain luscious taste without relying on the conventional salt and fat found in dairy; the herb-rich sauces Soto-Innes weaves into each dish add to a satisfying crunch that is sure to incite new cravings in the days to come.

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THE BIRDS & THE BEETS

The Birds & The Beets sources from nearby farms, so the menu changes in response to what's locally available––and special items are a quick sellout. Before you know it, you'll find yourself trying to order a hops kombucha, a rhubarb soda, their homemade lemonade, and a macchiato, all before even looking at the food options. Once you see a miso barley bowl glide by in an employee's hands, you'll be instantly back to scanning the menu board: the options for novel gratification are endless.

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BLENHEIM RESTAURANT: PASTURE TO PLATE

Blenheim Restaurant owners Morten Sohlberg and Min Ye, an accomplished husband and wife duo, merely intended to create a neighborhood staple, but wound up with a highly sought-after Michelin Recommendation, ushering their team into a rare class of pre-trend innovation. The intimate nook in Manhattan's West Village sits at the intersection of two tree-lined, cobblestone streets: a romantic throwback to the days when the Chase Banks and Walgreens of the world had less of an imposing presence.

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MISSION

Top Chef Canada's "All Star" alumni, Chef Curtis Luk constructs distinctive dishes using his philosophy of nose-to-tail and root-to-tip cuisine in this award-winning Kitsilano dining room. Showcasing the abundance of the vast Pacific Northwest region, Luk offers both share-plate and tasting-menu options to lead guests on a mouthwatering adventure through the province's fields and oceans. With virtuosity, mastery, and flare, each seasonally-changing plate at Mission delights. The kitchen's novel and ingenious tastes are never simply following trends, but rather, are creating them.

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DEVOCIÓN

Unlike nearly every other coffee shop in North America, patrons are stationed at tables or couches drinking their coffees in the yellow 'for-here' mugs: there are abnormally few paper cups in sight. This attitude is exemplary of the foundational beliefs Devoción is built on. Described as the world's only exclusively "Farm to Cup" bean roster, this through-and-through Colombiano enterprise is committed to maintaining the ecology of the land their beans come from and fortifying workers from their country who have endured decades of perilous (and notorious) conflict. The growing coffee enterprise has established social and environmental programs throughout the vast regions of Colombia, and the founders publish sustainability reports they encourage coffee consumers to read.

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NIGHTINGALE

Only recently has the term "Modern Canadian" become so reiterated. It's often offered up as an erudite way to describe a Chef's interpretation of their menu and where they draw inspiration from. Cooks across the country are seeking vision from traditional fare but putting a modern spin on each dish, while respectably trying to "keep it Canadian". The term is rooted in the mass Farm-to-Table movement that has taken restaurant culture by storm, championed by the likes of chef personalities like Dan Barber and famous food journalists like Michael Pollan. But Modern Canadian cuisine has rightly found that a focus on local produce--and a connection to the farmers they source their ingredients from--lends exceptionally to achieving the richest of flavour, texture, and succulence. Enter Nightingale.

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ROYAL DINETTE

A restaurant that truly exemplifies its "Farm to Downtown" branding, we first heard about it from Harvey's Organics at the Trout Lake Farmers Market. The menu changes every few weeks, and it is always seasonal, local, and "99% organic" as former head chef Jack Chen noted while sitting down for a chat after a long shift last summer. Each type of pasta is handmade right in front of your eyes (if you get there early enough!) by one of the unbelievably consistent sous-chefs.

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