Epicurious names the top farm-to-table restaurants in the U.S.
Chef Michael Tuohy has long been a supporter of organic growing, and helped launch Georgia’s Organics, a nonprofit group that promotes healthy, local, sustainable food in the diet of people across the state. While he uses local produce to create dishes, his cooking shows North Californian influences, hinting at his San Francisco roots. His commitment to adapting his menu with the seasons is clear: The day’s fresh, local ingredients take center stage on the homepage. And even the decor has a local theme: Tuohy asked Atlanta-based craftsman Tracy Hartley to make some of the tables and wood paneling for the Grill. In many cases, the menu pays homage to the farms that provided the fare: There’s a Wood-Oven-Roasted Bramlett Farm Trout with Anson Mills Grits, Steel-Pan Greens, and Herb Butter; and a Chilled French White Asparagus with Sauce Gribiche (an aïoli sauce with chopped herbs, capers, lemon juice, and spices) and Ashland Farm Micro Celery.
I think I sound like a broken record with my effusive praise of these places, but how can Woodfire Grill get a mention for such an honor without mention of Bacchanalia or Restaurant Eugene? Hands down the latter are better, and Bacchanalia’s owners have their own farm! Does it get any more farm-to-table than that?
Finally made it over to Woodfire Grill, and every single thing was marvelous. We had a great meal.