Farm-to-table is the new trend, and Boston’s restaurant scene has really picked up on it. From sourcing ingredients from local food vendors and becoming a true part of the neighborhood, farm-to-table restaurants are receiving tremendous success right now.
Most of these farm-to-table restaurants have an atmosphere different from any other type of restaurant as they push for diners to have a true experience, rather than just a meal. Owners, chefs, and the wait staff alike are all passionate to share what their restaurant is about and what farm-to-table means to them. These restaurants are truly becoming a part of the community as they are expanding local growth in positive ways.
With the influx in these restaurants, we also see a rise of farms in the area, as well as farm stands and greater quantities of locally grown foods in our local markets. The benefits of farm-to-table restaurants are greater than the food that we can get at the restaurants; they support the community and environment in ways that we haven’t seen in decades. Many restaurants are getting on this bandwagon, such as:
1. Sportello. A trattoria-style restaurant with an added take-out service and bakery during the day.
2. Oleana. A Mediterranean-style restaurant that sources the majority of their ingredients from the local Siena Farms.
3. Ten Tables. A small eatery that makes you feel like you’re eating in your best friend’s home. The owner, Krista Kranyak, has also opened a delicious burger bar, called Grassfed.
4. T.W. Food. The perfect place for a “foodie.” They offer a menu inspired by French, Italian, and North American cuisine.
5. Walnut Grille. Cited as a “vegetarian and vegan experience,” this eatery offers mouthwatering options to make you forget that you’re not eating meat.
This push for farm-to-table cuisine does not necessarily mean inexpensive; the economic costs of having fair-trade, locally grown, and environmentally friendly food sources are high, making the food costs ascend as well. However, people are willing to pay a premium for this cuisine, as the positive trade-offs for the higher food costs outweigh the negatives.