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Where to Eat Clean Across the Country

by Cristina Cerullo
View as Map
by Cristina Cerullo
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The holidays are generally all about pork on sugar on booze. This year, try countering those indulgences by eating a little cleaner when you can. There are tons of great restaurants around the country that practice sustainability, pay attention to the seasons, and source humanely raised meat. After all, that's what eating healthfully is about. Here now, a roundup of some of those restaurants.

This map is sponsored by Agave In The Raw—an organic sweetener from the core of Mexico's blue agave plant and a healthy alternative to processed sugars. Head this way for recipes and more. >>

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Blue Hill

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The urban offshoot of famous farm-to-table temple Blue Hill at Stone Barns, NYC's Blue Hill sources its ingredients from the same local farms, including, of course, the Blue Hill Farm in Great Barrington, Mass.

75 Washington Pl, New York, NY 10011
(212) 539-1776
(212) 539-1776

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Restaurant Eve

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With a kitchen helmed by Dublin native Cathal Armstrong, Restaurant Eve aims to emulate the style of an Irish public house while using only the freshest local ingredients for the ever-changing daily menu.

110 S Pitt St, Alexandria, VA 22314
(703) 706-0450
(703) 706-0450

Also featured in:

Corner Table

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One of the country's best neighborhood restaurants, Corner Table elevates its brand of original New American cooking with produce from 25 local farms. Want to get a closer look at the chefs' process? Book the "kitchen table" for a 12-course tasting menu.

4257 Nicollet Ave, Minneapolis, MN 55409
(612) 823-0011
(612) 823-0011

Also featured in:

Honey Salt

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Honey Salt's Vegas strip mall location disguises a thoughtful restaurant with a commitment to regional produce in the heart of the desert. One of the city's finest independent restaurants, it was recently named Eater Vegas' 2013 Restaurant of the Year.

1031 S. Rampart Blvd., Las Vegas, NV 89145
(702) 445-6100
(702) 445-6100

Also featured in:

Restaurant Beck

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Some restaurants with a stunning view get away with serving inferior food, but Restaurant Beck at the Whale Cove Inn doesn't fall into that trap. Instead, it puts its seaside location to good use, with a staff that sources ingredients exclusively through foraging and relationships with local farmers.

2345 Hwy. 101, Depoe Bay, OR 97341
(541) 765-3220
(541) 765-3220

Also featured in:

The Whale Wins

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Named one of the "10 best new restaurants in America" by Bon Appetit magazine, The Whale Wins is chef Renee Erickson's sequel to her wildly successful oyster bar, The Walrus and The Carpenter.

3506 Stone Way N, Seattle, WA 98103
(206) 632-9425
(206) 632-9425

Also featured in:

Chez Panisse

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The grandaddy of all farm-to-table restaurants, the canonized Chez Panisse reopened recently after a fire forced a three-month renovation. Founded in 1971 by Alice Waters, this widely influential eatery lead the local produce revolution.

1517 Shattuck Ave, Berkeley, CA 94709
(510) 548-5525
(510) 548-5525

Also featured in:

Arrows Restaurant

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Twenty-five years ago, Mark Gaier and Clark Frasier left behind their life in California—where they had been mentored by Chez Panisse legend Jeremiah Tower—to open this now-iconic farm-to-table fine dining outpost in Maine. Hurry up and try it soon, as the restaurant is slated to be sold as Gaier and Frasier focus on their growing MC brand.

41 Berwick Rd, Ogunquit, ME 03907
(207) 361-1100
(207) 361-1100

Bolsa

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Another high-quality restaurant in an unlikely location, Bolsa was built into the ground floor of Dallas' Settles Garage, a 50-year-old body shop.

614 W Davis St, Dallas, TX 75208
(214) 367-9367
(214) 367-9367

Also featured in:

Craigie on Main

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With a menu built daily around the finest available ingredients, Cambridge's Craigie on Main has developed a reputation as an uncompromising champion of sustainable produce. That passion extends to the wine list, where "80% of bottles are from organic or biodynamic vineyards."

853 Main St, Cambridge, MA 02139
(617) 497-5511
(617) 497-5511

Also featured in:

FIG

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In the old days, a New Englander who traveled down to Charleston to make his name might have been called a carpetbagger, but no one is putting that title on chef Mike Lata, whose 10-year-old restaurant, Fig, is a Holy City favorite.

232 Meeting St, Charleston, SC 29401
(843) 805-5900
(843) 805-5900

Also featured in:

Proof on Main

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A beneficiary of the Kentucky farm belt, Proof on Main collaborates with the 1000-acre Woodland Farm to grow produce and livestock for the restaurant. Better yet, waste oil from the Proof on Main kitchen is converted into biofuel to power the farm's tractors.

702 W Main St, Louisville, KY 40202
(502) 217-6360
(502) 217-6360

Also featured in:

Higgins Restaurant & Bar

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Even in Portland, a city awash in farm-to-table restaurants, Higgins stands out for its longevity and its respect for humble local ingredients. In early November, Higgins held a series of "Mushroom Celebration" dinners, featuring five courses all based around local mushroom varietals.

1239 SW Broadway, Portland, OR 97205
(503) 222-9070
(503) 222-9070

Also featured in:

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Blue Hill

75 Washington Pl, New York, NY 10011

The urban offshoot of famous farm-to-table temple Blue Hill at Stone Barns, NYC's Blue Hill sources its ingredients from the same local farms, including, of course, the Blue Hill Farm in Great Barrington, Mass.

75 Washington Pl, New York, NY 10011
(212) 539-1776
(212) 539-1776

Restaurant Eve

110 S Pitt St, Alexandria, VA 22314

With a kitchen helmed by Dublin native Cathal Armstrong, Restaurant Eve aims to emulate the style of an Irish public house while using only the freshest local ingredients for the ever-changing daily menu.

110 S Pitt St, Alexandria, VA 22314
(703) 706-0450
(703) 706-0450

Corner Table

4257 Nicollet Ave, Minneapolis, MN 55409

One of the country's best neighborhood restaurants, Corner Table elevates its brand of original New American cooking with produce from 25 local farms. Want to get a closer look at the chefs' process? Book the "kitchen table" for a 12-course tasting menu.

4257 Nicollet Ave, Minneapolis, MN 55409
(612) 823-0011
(612) 823-0011

Honey Salt

1031 S. Rampart Blvd., Las Vegas, NV 89145

Honey Salt's Vegas strip mall location disguises a thoughtful restaurant with a commitment to regional produce in the heart of the desert. One of the city's finest independent restaurants, it was recently named Eater Vegas' 2013 Restaurant of the Year.

1031 S. Rampart Blvd., Las Vegas, NV 89145
(702) 445-6100
(702) 445-6100

Restaurant Beck

2345 Hwy. 101, Depoe Bay, OR 97341

Some restaurants with a stunning view get away with serving inferior food, but Restaurant Beck at the Whale Cove Inn doesn't fall into that trap. Instead, it puts its seaside location to good use, with a staff that sources ingredients exclusively through foraging and relationships with local farmers.

2345 Hwy. 101, Depoe Bay, OR 97341
(541) 765-3220
(541) 765-3220

The Whale Wins

3506 Stone Way N, Seattle, WA 98103

Named one of the "10 best new restaurants in America" by Bon Appetit magazine, The Whale Wins is chef Renee Erickson's sequel to her wildly successful oyster bar, The Walrus and The Carpenter.

3506 Stone Way N, Seattle, WA 98103
(206) 632-9425
(206) 632-9425

Chez Panisse

1517 Shattuck Ave, Berkeley, CA 94709

The grandaddy of all farm-to-table restaurants, the canonized Chez Panisse reopened recently after a fire forced a three-month renovation. Founded in 1971 by Alice Waters, this widely influential eatery lead the local produce revolution.

1517 Shattuck Ave, Berkeley, CA 94709
(510) 548-5525
(510) 548-5525

Arrows Restaurant

41 Berwick Rd, Ogunquit, ME 03907

Twenty-five years ago, Mark Gaier and Clark Frasier left behind their life in California—where they had been mentored by Chez Panisse legend Jeremiah Tower—to open this now-iconic farm-to-table fine dining outpost in Maine. Hurry up and try it soon, as the restaurant is slated to be sold as Gaier and Frasier focus on their growing MC brand.

41 Berwick Rd, Ogunquit, ME 03907
(207) 361-1100
(207) 361-1100

Bolsa

614 W Davis St, Dallas, TX 75208

Another high-quality restaurant in an unlikely location, Bolsa was built into the ground floor of Dallas' Settles Garage, a 50-year-old body shop.

614 W Davis St, Dallas, TX 75208
(214) 367-9367
(214) 367-9367

Craigie on Main

853 Main St, Cambridge, MA 02139

With a menu built daily around the finest available ingredients, Cambridge's Craigie on Main has developed a reputation as an uncompromising champion of sustainable produce. That passion extends to the wine list, where "80% of bottles are from organic or biodynamic vineyards."

853 Main St, Cambridge, MA 02139
(617) 497-5511
(617) 497-5511

FIG

232 Meeting St, Charleston, SC 29401

In the old days, a New Englander who traveled down to Charleston to make his name might have been called a carpetbagger, but no one is putting that title on chef Mike Lata, whose 10-year-old restaurant, Fig, is a Holy City favorite.

232 Meeting St, Charleston, SC 29401
(843) 805-5900
(843) 805-5900

Proof on Main

702 W Main St, Louisville, KY 40202

A beneficiary of the Kentucky farm belt, Proof on Main collaborates with the 1000-acre Woodland Farm to grow produce and livestock for the restaurant. Better yet, waste oil from the Proof on Main kitchen is converted into biofuel to power the farm's tractors.

702 W Main St, Louisville, KY 40202
(502) 217-6360
(502) 217-6360

Higgins Restaurant & Bar

1239 SW Broadway, Portland, OR 97205

Even in Portland, a city awash in farm-to-table restaurants, Higgins stands out for its longevity and its respect for humble local ingredients. In early November, Higgins held a series of "Mushroom Celebration" dinners, featuring five courses all based around local mushroom varietals.

1239 SW Broadway, Portland, OR 97205
(503) 222-9070
(503) 222-9070

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