By Francesca Conlin | June 29, 2016 | Food & Drink
You don’t have to go to the farmer’s market to enjoy fresh and locally sourced ingredients. Just stop by any one of these four restaurants to get your fix of farm-to-table fare.
Chef Todd Gray is one of the early pioneers of the sustainable and seasonal food movement and he stays true to his mission of using community-sourced, organic ingredients in all his dishes at Equinox. Every plate coming from his kitchen puts a sustainable spin on American classics. Try the Yellow Tomato and Belle Pepper Gazpacho with heirloom cherry tomatoes, chive oil, and toasted garlic croutons off the plant-based dinner menu for a truly healthy dish sure to cool you off in summer heat. 818 Connecticut Ave. NW, 202-331-8118
As the first certified organic restaurant in the country, you can trust that whatever you order at Nora’s is the freshest around. From cage-free eggs to wild seafood, pesticide free fruits and veggies from local farmers, and free-roaming Pekin ducks, every item on the menu here is nutritionally wholesome and bursting with amazing flavors. Try the Roasted Red & Yellow Beets salad with fresh grapefruit, oranges, feta cheese, and a zesty pomegranate vinaigrette. For a guilt-free post-dinner treat, we suggest ordering the Strawberry Rhubarb Crisp with strawberry ice cream—surely a wholesome dessert full of flavor. 2132 Florida Ave. NW, 202-462-5143
You won’t get closer to picking the ingredients yourself than when you dine out at the ever-popular Founding Farmers—the name says it all. Founder Mark Watne was a third-generation farmer himself and sought to share his passion and dedication to fresh and sustainable fare. As one of DC’s greenest restaurants, both in food and in design, you won’t find heartier homemade, seasonal dishes that are good for you and the environment—even the handcrafted libations use organic ingredients. The handmade Butternut Squash Mascarpone Ravioli hits the spot, providing a nutritious and equally delicious option that everyone will enjoy. 1924 Pennsylvania Ave. NW, 202-822-8783
This upscale casual spot in Cleveland Park focuses on sustainable, organic cooking, incorporating fresh ingredients that not only support local farmers and co-ops, but also make each dish taste superb. Executive Chef Marjorie Meek-Bradley’s specialties include house-made ricotta, milk breads, and sausages as well as unique plates that feature seasonal items in the most creative of ways. Currently on the menu, the Carrot Cavatelli is made with Maine lobster, butter poached morels, English peas, and fennel. Check back for updates to the dinner, brunch, grilled cheese, and dessert menus, as it’s always changing based on what’s freshest and in season. 3417 Connecticut Ave. NW, 202-244-7995