#local-sourcing

#local-sourcing

In the heart of Sun Valley, the glow of a seven-foot hearth sets the tone at Fiamma, where chefs Britt Rescigno and Kinsey Leodler-Rescigno turn seasonal ingredients into Italian dishes defined by fire, craft, and a deep sense of place. Fresh produce and locally sourced proteins take on new richness and complexity over the open flames, revealing a depth of flavor only live fire can achieve.

I want to shop at your store. You're (kinda) local and you employ a ton of Portlanders and buy from local farms and breweries and wineries and bakeries. You have a great variety of local seasonal organic stuff, and also regular stuff like Triscuits and Cheerios. You have beautiful flowers and the people at the register are nice. I want to shop there.

The best restaurants in Portland, Oregon reflect a diverse dining scene that has come a long way since the first wave of farm-to-table restaurants opened here back in the mid-1990s. Though only one of those original restaurants- Higgins-is still around today, the influence of such pioneers is still felt in many of the Portland's best restaurants today. New places like vegan fine-dining venue Astera, Will Preisch's 82 Acres, Gregory Gourdet's world-famous Haitian hotspot Kann, and the stunning Mexican-locavore Lilia Comedor

We chose Willow Glen because it's a neighborhood with heart. Full of families, small businesses, and a real sense of community. It reminded us of why we started Mad Yolks in the first place: to bring people together over good food made with care. The walkable streets and local charm felt like the perfect fit for our brand and our mission to serve fresh, made-from-scratch breakfast in a warm and welcoming space.

During the day, the space operates as a bakery offering long-fermented rye bread made from two types of rye flour and seven seeds, alongside Scandi-inspired cardamom buns and Berlin-roasted coffee. In the evening, it transitions into a pizzeria centered on slow-fermented sourdough. The menu features seasonal combinations such as blood sausage, Käsekrainer and Brussels sprouts, or fermented potatoes with wild garlic capers. Locally sourced flours and produce link the culinary offering to the regional context.

The challenge of reimagining a Grade I listed Palladian manor as contemporary hospitality lies not in imposing newness but in calibrating restraint. When it comes to Denton Reserve, John Carr's 1778 North Yorkshire structure had accumulated decades of ornamental layering - the kind of decorative accretion that obscures rather than honors Georgian architectural logic. BOX 9's intervention operates through subtraction and strategic insertion, working within heritage constraints that prohibited fixed partitions or built-in elements.

In order to make it onto our list, we started by looking for spots that were highly-rated and widely recommended by customers, but there are a lot of those places to be honest. Consequently, we also looked for places that get seriously creative with its pies while still offering all the old-school tradition - like a delicious crust appropriate to the style in question - that people have come to expect.

"We wanted to showcase our love, passion and deep appreciation for hospitality in its truest form," Burgos and Norton said in a statement. "The restaurant is a representation of our progression through this industry as women who embraced opportunities and experiences along the way. In its simplest form, it's a love letter to our community, hospitality and each other."

"It came with some great loyal customers that loved the coffee but the shops themselves needed a lot of work," Alex Nelson recently told Daily Coffee News. "We came in and remodeled all the shops, and with the fresh new looks we wanted a fresh new name that stuck out to people and they could see how much work we had put into them."

Yet, in Hamburg, a burgeoning movement is bringing responsible eating to the masses, without compromising on the quality of the food it is serving. Klinker, a predominantly vegetarian restaurant featured in the Michelin guide, is one of those at the forefront of this movement. We caught up with chef Aaron Hasenpusch and his kitchen staff, who spend each day putting that ethos into practice, and they explained how they do it and how Hamburg is staking its claim as part of Germany's sustainable cuisine revolution.

Kroger's private-label peanut butter is made by Tara Foods, a significant manufacturer located in Albany, Georgia, sourcing its peanuts from local farmers.

We buy as much as we can from local farms and urban gardeners, and then take that to create made-to-order items.

The Ivy Northcote Road is set to open in September, becoming the 44th addition to The Ivy Collection, located in the historic Old Bank on Northcote Road.

Marisella embodies what one expects from a California restaurant perched on a stunning seaside cliff, featuring coastal cooking and a beautiful dining environment.