Good Lifestyle

Before the Second World War, the food was harvested, hunted, fished or gathered from the bonus of nature. It was not frozen and shipped from another country or genetically modified and sprayed with harmful chemicals. We understood that the nature alone could support us.

But then something has changed. Microwaves have replaced ovens, fast food chains have replaced "MOM and POP" restaurants, factory farms have replaced local farms and restaurants no longer sided after a long day and spending intimate weather with your family or community.

Unfortunately, we live in a world where you accumulate toxins almost every time you dorce in a meal or sip a drink. Not only are these toxins are harmful to your health, but eaters are easily one of the most commonhabits that can make you sick and fat. Fortunately, the restaurants on the farm at the table responded to our call for help and they are one of the greatest trends in food in the years. In this spirit, we have organized some of our favorite Fark-Fork restaurants, with a place not to be missed by each state. Everyone strives to bring our history to the modern world through the use of local and biological and community ingredients. Click until you are near you - and find out what makes it part of theHottest restaurants in America!

Spring house

Alexander City

The food is simple and honest in the spring of Alabama. From salad, wings and ragow tuna and pork chops, chief McDaniel takes a fresh and seasonal turning on the traditional South food. Sitting and enjoy the breathtaking views of stables, pastures and forests overlooking Lake Martin. We promise you that you will not forget a single picturesque bite.

Orso

Anchoring

Never traveled to Alaska? Orso could just give you a reason for. Unlike many interior states, the Alaska Garden is the Pacific Ocean, which is why the selection of Orso Seafood is one of its kind. Whether you have salmon, halibut or cod, you can confirm that your dinner has not been pumped with chemicals and harmful dyes, and it bursts nutrients. In fact, the wild salmon of Alaska is an omega-3 gold mine; only 3 ounces provide 1,253 mg of things and only 114 mg ofomega-6s.

Neestssence Restaurant

Phoenix

Neessence is an oasis Wino and Health Foodie. The Farm of South Mountain welcomes a rustic menu of local products, meat and wine, as well as a vast assortment of cheeses, handmade breads and handcrafted pasta. If your belt is growing at the thought of such an exquisite menu, you will be happy to know a study published in theOrganic Chemistry Journal Revealed that a compound found in red wine can actually block the growth of adipose cells. Yes, there are sometimes surprisingBenefits for the health of alcohol!

Cuisine of four corners

Fayetteville

Open for one year of a year, four cooking corners aims "to bring handmade foods with ingredients and quality flavors superior to the community while creating a warm and comfortable atmosphere so everyone likes to enjoy. " And ask your server where one of thesuperfeument In the menu, come, and you will get a direct response. No place of origin sketch here!

Spruce

San Francisco

Each community has a meeting place - the one that often involves food. For the heights of Presidio in San Francisco, this place is spruce. Although they are not members of a totally agricultural fork menu, a height of 80% of restaurant products comes from a SMIP ranch, which produces crops exclusively for a family of restaurants (spruce by being 'one of them). So, if the inviting atmosphere was not sufficient, the spruce of close relationships established with breeders and farmers ensures that your meal is done with the best possible ingredients.

Salt bistro

Rock

The salt can be a dirty word right now, but when we saw the menu for salt the bistro, we fell in love. Beef fed to grasshamburgers(which are naturally meaty) and a wild salmon beet salad from Alaska salmon and biological blue corn tacos, there is a bit of something for everyone. Not to mention the cuisine of Salt is 99% without GMOs.

Golden lamb butter

Brooklyn

If you are looking for a memorable dining experience, do not look for anymore. The gold lamb butter was created in 1963 and is currently managed by the granddaughter of the original owner. Customers are invited to heal in an evening drink in front of the pond or on a hayride around the property and then sit down and enjoy a freshly prepared course "until the candles have burned . " It's far from your typical meal.

Pilot

Hockey

When the rear burner opened in 1980, he served only two days a week. Two places and thirty years later, the back burner serves a lot more than that. The menu offers a unique spin on the American kitchen, including entrances such as pumpkin mushroom soup and duck breast Lancaster Natural Sea. Fun: In 1990, the rear burner was the first Delaware restaurant to become smoke. Love the idea of ​​pumpkin mushroom soup, but live an airplane ride from Delaware? Check these20 healthy pumpkin recipes for weight loss!

Blue duck tavern

D.C.

The rustic atmosphere of Blue Duck Tavern and an open kitchen make it a vanguard in the modern dining room. The origin of all meat, seafood and seafood products can be found on the menu indicated next to the entrance, including lean proteins such as the lamb fields of the Elysian fields of Taverns are part of a balanced diet and helps you reach your goals in your body. . However, they are not the only slimming sources of protein. To verifyThe 20 best proteins for a flat stomach.

Farmer's table

Bocaraton

In addition to supporting local farms and using chemicals, hormones, pesticides and antibioticproteinThe farmer's table got a place on this list because they make an extra effort to make sure you eat "the best of our planet has to offer." They never cook with cream or butter, deep fries or microwaves, and they use two-thirds less salt than other restaurants! According to two studies conducted by the University of Deakin in Australia, the consumption of too much sodium can lead to cravings and fat ginges, which can certainly cause weight gain.

Buttermaker

Atlanta

We love the philosophy of Chief Suzanne Vizéthann never let go of the waste, who inspired the first part of the kitchen of the kitchen - "Buttermilk" or the remaining liquid after the butter. In BK, you will find a menu on the house, from zero with local and durable ingredients. The restaurant website offers a list of Vizethann suppliers works with you, so you know exactly where the food comes from your plate.

The house MOULIN MAUI

Waikapu

Although the concept of restoring the farm at the table is buzzing throughout America, "Malama Aina" or "Earth Care" has been a Hawaiian belief for generations. For this reason, you will find that most restaurants on the island support this nutritional dinner "phenomenon". The Mill House of Maui is particularly exceptional, offering you the opportunity to explore the Tropical Plantation Field Maui under the stars. Whether you are looking for a romantic evening with your partner or a culturally unique family dinner, you will have the opportunity to look at each of the seven sausing courses prepared before your eyes. Plan holidays at tropical oasis? Get ready with these20 secrets of weight loss ofMadness Trainer shaun t.

Fork

Bizarre

Like all other competitors in this list, the owners of Fork-Cameron and Amanda Lumsden have committed to sourcing their main ingredients from neighboring farmers, breeders, bakers, brewers, cheese makers, etc. However, Cameron and Amanda made a "loyal to local" commitment. Pudding pudding and crank to the flibut and regional wines, the menu is really "surprising because it is familiar". In addition, it offers a wide range ofgluten freeOptions for those who can not break down the storage proteins found in the grains.

Prasino

Barn

Food at the kitchen facility, while prasino is green - and it is only worth the prasino means "green" in Greek. SeekingStop Belly Bloat? Order the Mediterranean salad with chicken.

Joseph Decouuis

King

When we look at the traditions of our ancestors, they look like Joseph Decouuis, ate food that went farms, water bodies and forests to the tables. The meals were consumed with a good company over several hours. Many generations later, the Joseph Decuis Restaurant honors this tradition. Take a break in the modern world fast pace, evacuate your fork in real foods and reconnect with your inheritance.

Coffee

Amazes

If you are on these people who always combine the most unique thing on the menu, the inviting plates of the coffee go from basic to exotic. But you want something you have never had before, order the sloppy Raj. We doubt that you have been served cauliflower, peas and potato, onion, green pepper, cilantro and sweet and spicy ketchup between a poppy seed bread. You will not find this oneChipotle.

Urban table

Village of Prairie

These beaten artichokes with aiolies with truffle and marinated tomatoes have the mouth watering and we can not even feel the divine creation. Associate it with a large beer farm glass on the tap. Every day eats and early so far, the urban table has covered you.

Right Right Rockhouse

Campton

Recognized in 2014 by the Regional Council of Appalachians as one of the main farm cafes at the table in the regions of Appalachia, Rouge River Rockhouse is the cream of local eaters in Kentucky. Stop for breakfast and order the stuffed breakfast tacos with fresh farm eggs, onions,kale and a lawyer. Construction appliances consist of recycled and reused materials from the tablespit to tables and counters.

Club of Mosquoto Support

New Orleans

Easily one of our favorite agricultural spots, the Mosquito Support club offers an incredible opportunity to spend the day with the chef Melissa on the mosquito club barge. Cook a cajun meal from zero with local ingredients and sit down your family style, take the time to fish, kayak or bird watch, and bring your dance shoes. It's really a remarkable experience.

Aragosta

Sedgwick

When in Maine, order the lobster. When in Aragosta, order the Ravioli lober - the chef's signature dish. About half of the capture of cold water lobster in North America comes from Maine. And only 65 calories by 3 oz serving and 14 grams of satisfactory protein, the fish is perfect for anyweightloss
plan. We can not comment on the ravioli, but we bet it's worth madness.

Rumor machine

Historic City Ellicott

The Rumor Mill Tapas menu allows you to taste a variety of tastes and textures in one visit. The menu changes with the seasons, keeping your palace happy, your fresh food and your interest culminated.

Ten tables

Jamaica plain

Ten tables use seasonal ingredients in theircocktails. Their lists of wine and beer are constantly evolving because they aim to share varieties of small biological vineyards and breweries that paid perfectly with the menu.

Graydon's crossing

Rapid

Unlike most pubs, Graydon's crossing offers tasty disgraces around the world with traditional pub. Each manufacturing dish is made with the coolest ingredients and paired with a beer of their unparalleled inventory. And like Aviram Turgeman, a cicerone (like a sommelier of beer) at the Cafe d'Alsace in New York, says, "Good food can better taste beer, and vice versa."

Heart ground

St.Paul

This does not get much more farm at the fork than Heartland. In 2010, the chef and the owner, Lenny Russo, decided that he should be able to have "indigenous and cultivated ingredients" at the end of the fingers, who transfers the restaurant to accommodate a farmers market on site. Heartland menus just reflect that, changing the night and the seasons. Farmers' markets, such as Russo, are at home of the best nature to offer our body. Check these20 superfoods of weight loss that you do not eat!

Neon pig

Tuplo

The days of the butcheries of the old school are gone until you visit to neon pig. This Mississippi clip breaks down the local animals in its store. Their meat and seafood are never frozen and their menu incorporates local ingredients. Pull on a stool in the food bar, sip on a craft beer and enjoy meat as it should be.

Farmhaus

Saint Louis

Stop in Farmhaus and try their maple leaves duck or their smoked bacon cherry cherry trolley. Do you want to try multiple entrepreneurs? The chef's tasting menu allows you to sample the most popular dishes of Farmhaus and offers flawless wine couples. You will not findSoupe and salad on this list.

Solar coffee

AmateurBozeman

As farm members in the restaurants campaign, Sola Café aims to "reflect the changing needs of our time" by encouraging clients to buy local and sustainable foods and living environmentally friendly. Stop for mini egg slider or chicken and goat cheese enchiladas on Friday.

Prairie Plate Restaurant

Wave

The Prairie plate focuses on the direct relationship between the environment and the plants and animals prostere. Extreme weather and dry soil of Nebraska leads to very specific livestock breeds. Thus, their cuisine is in "narrow harmony with the producer and the seasons" and their weekly change menu reflects this. Each week offers four first and second course options, as well as two desserts. P.S. You can lose weight and deliver you from time to time with these8 Survival Strategies Dessert!

Campo Reno

Reno

Campo Reno is born owner and chef, Mark Este's desire to bring people together. Pasta by hand with fresh farm products, it's all about the community in Campo Reno. The most authentic is perhaps the Pizza Campo Reno menu. Order the lean Nikki pizza made with cauliflower, lemon, mozzarella, bees almy dearAnd a rocket or ham and local egg with peas, ricotta, chili flakes and peas shoots.

Black Trumpet

Portsmouth

Every year, welcomes Black Trumpet two events as part of the Heirloom Harvest project. The goal is to familiarize the community with high products locally, meat and seafood and farmers, heads of login, and consumers. Whether you follow Farm-A-Q, the dinner barn or simply black trumpet stop and explore their exquisite menu, you are sure to leave with a new appreciation for your sustainable heritage foods.

The farm of the Grand Colonial

Hampton

Farm menu is designed completely around their "Back Forty" garden Heirloom. From non-GMO tomatoes and squash with herbs and beans, they harvest unique varieties with first-rate flavor. However, we have been very impressed by the presence of farm in the community through partnerships with local schools, current events, and restoration opportunities. P.S. Their spring menu has just arrived with items such as marinated salad Grilled Octopus, Steak Torta and Sesame Crusted Tuna AHI! We promise you that you will not be disappointed.

Publisher Note: In a previous version, the name of the restaurant and the location was recorded listed as the Cafe and Eatery farm in Cresskill. We apologize for the error. But good news! This Creskill restaurant also has some delicious dishes aspect and a nice outdoor area too.

Farm and table

Albuquerque

Local food valorization, respect, hospitality and community, farm and painting encourages you to "come and find your place at the table. Small tricolore carrots and Easter egg radats in Topinambours, the New Mexico spring harvest is the sky and a healthy gourmet is the farm menu and the painting.

Blue Hill

New York City

Menu Blue Hill offers the guests of only two options: four courses "Tasting menu", or six "Farmers' festival courses inspired by the week the harvest, both counting hardly thancheating meal. They can choose to enjoy their meal chosen in the dining room or sit in the garden. And only forty-fives minutes from New York, it is an experience worthwhile to travel.

HIGHLAND AVENUE

Hickory

Their promise is that "a given day, farmers and suppliers walk through the back door, arms loaded down with products, cheese and meats from their North Carolina farms. Is it firmering to the fork than that?

Pirogus grid

Bismarck

Apart from their main dishes and decadent desserts, grid canoe leaders make their own ice creams, stocks, sauces and breads from scratch. All five of your senses will be stimulated while you look at the kitchen staff prepare through a big vaulted passage, hear the sound of a lively cuisine, the smell of the appetizing food, the taste of rich flavors and feel the rich Foods are based on the tongue. From the farm to the kitchen at the fork, canoe grille is nothing less exceptional. And if you let inspiit, see these40 things that healthy cooks always have in their kitchen!

The greenhouse tavern

Cleveland

If you have a soft tooth, the greenhouse tavern is your playground. Apple Chai cake and strawberries Daifuku with Buttered Popcorn Pot du Creme, the tavern you have like a child unattended in a candy store a candy store Once again, especially if we consider the ingredients are full of additives, preservatives, and the high-fructose corn syrup. Check these23 worst food additives in America.

Ludivine

The city of Oklahoma

Owners and Chefs, Ludivine Jonathon Stranger and Russ Johnson, make their number one priority flavor. Their daily alterant menu reflects the harvest of the most mature farms and neighboring ranches. Ludivine is at home away from where you can always find a new meal to satisfy your hunger and feed your body.

Beast

Portland

Every week, the two women who own up to create a six-course menu inspired by what they find on the market. Although the menu is, as its name suggests, heavy with meat, Beast offers an occasional vegetarian menu. New in the vegetarian world? Check these12 food vegetarians that are not surprising.

Bolette restaurant

Bethlehem

The husband and wife, Erin and Lee have created Noolette to be an escape from the agitation of everyday life, claiming: "We do not precipitate what we do and we do not want you to rush through your experience restoration with us. " Choose the noiole because of the field to the preparation for the final product, there is no shortcuts.

Tallulah on the Thames

Newport

Nestled in a beautiful seaside town of New England, Tallulah on Thames cries rates taken on the farm with a class touch. And if you have a tacos thing, you do not want to miss TaCo Talallah.

The ball

Charleston

From the cutting board to the pan on your plate, you see everything from the envelope. Chefs work hard to create a daily menu that reflectsSouth cooking with the richest ingredients. And they personally deliver their perfection plates cooked at your table. Cornbread puree and fat beans with fried chicken skins, the envelope is an innovative taste of the south.

Parker bistro

Sioux Falls

Open for seven-day dinner a week, Parker's bistro has won a reputation for exquisitely irreputive restoration in Sioux Falls. With local and biological ingredients, they create entries like the Bison Meatloaf, the jam of the bacon and the Kalettes Chile. Have we mentioned Kale is one of our25 best foods for a toned body?

The farm

Nashville

On the farm, I really like in life, everything is about the company you keep. That's why the chef and entrepreneur, Trey Cioccia, turns to farmers, breeders and fishermen who share his values ​​for culture like Wedge oak farms, triple the ranch, the lay of the family of the family. Gammon and Arbing Creek Farm. And of course, he held out his own garden, in the real fashion mode at the table.

Valeria Firm at Table

Boerne

In Valeria, "life is too short to eat bad food or drink bad wine." They take pleasure in knowing exactly where their high quality ingredientsgenetically modified organism, with trans, additive and conservative - and vino come from. We will bear from that.

Pago

Salt Lake City

While Pago is not an exceptional vineyard, it's an exceptional restaurant. Like the Pago Vino (VP) -A Spanish Vineyard that uses only their own grapes-Pago strives to provide better food from local suppliers. The experience of the dining room in intimate and charming, as it should be.

Plaque

Stowe

Discover the new blown ...... Tomatoes dried in the sun.

The plaque wife "The flavors of the local Vermont, with the healthy food style of California". There is a dish for everyone - whether you are gluten free, vegan or amateur meat. The atmosphere is welcoming and full of life. And if you have a party of four, the plate offers an intimate experience with the faces behind their menu at the chef's counter. Book your seats now!

Pasture

Richmond

A paradise of the radar radar, the growing catering scene of Richmond is the one the inhabitants take seriously - and that shows. But we look at the grazing menu and a word comes to mind: simple. In a world that is constantly trying to overwhelm our senses, their minimalist approach is both unique and refreshing.

Lattice

Kirkland

The 18-acre farm is planted in the menu of the trellis in mind, possibly culminating in stylish rustic dishes at the Chief Brian Scheshser executive restaurant. And brunch in afternoon tea in Happy Hour to Dessert, the season menu will make you water from the mouth at any point of the day.

National

Shepherdstown

We love that domestic says that his guests "come as you are." When we think of the domestic word, we think of a house or a household or a family. In other words, a place where you are always welcome. With weekly items that reflect the seasons and climate, the functionality of the menucomfort food dishes that will bring you back to childhood.

Graze

* Madison

When you come to the same, you are supposed to do that: Swell. The menus offer a variety of small dishes inspired by the growing producers and the Idian land. Whether you try the cornichon board or the bibimbap, Plane will keep you curious and satisfied.

Merry piglets

Jacksonhole

Created in 1969, merry piglets more to offer in addition to ingredients cultivated locally - he has history. What better way to reconnect with your roots and sit and enjoy an award-winning Tex Mex meal and one of the 30 specialized tequilas? Annnnnd you can actually make the size of your size while doing it. This is true, research suggests that agivins or natural sugars, found in this Mexican liquor can lead toweightloss By lowering glucose levels and keeping you longer. Cheers!