Farm-to-Table Restaurants

Maryland is filled with farms bursting with fresh produce, and these restaurants excel at providing fantastic farm-to-fork meals.

By Gregory Alexander

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Featured Places

Comfort food
Bryan Voltaggio's Family Meal Restaurant in Frederick
Spring Salmon at Laurrapin Grille
Spring Salmon at Laurrapin Grille
Located in the historic downtown, Laurrapin Grille showcases dishes that honor the bounty of the Chesapeake Bay region.
Laurrapin Grille
Photo By: Havre de Grace Tourism

These local eateries are dedicated to supporting local farmers while providing diners with meals that rely on fresh, in-season ingredients.

Early Pioneers of Farm-to-Table Dining

Woodberry Kitchen in Baltimore’s Hampden neighborhood is a pioneer of the “locavore” movement. Owners Spike and Amy Gjerde have an in-house, whole animal butchery program that services Woodberry Kitchen and their other three restaurants, including Parts & Labor (which also has a butcher shop). Chef John Shields’ Gertrude’s at the Baltimore Museum of Art features classic Chesapeake cuisine. You can also find Chef Shields on Saturday mornings at the 32nd Street Farmers Market in nearby Waverly.

Restaurants With Their Own Farms and Gardens

Baltimore's Bagby Restaurant Group opened the 80-acre Cunningham Farms in Cockeysville where they raise the chickens, 15 varieties of tomatoes, 13 kinds of herbs and three species of edible flowers used in their family of restaurants: Bagby Pizza Company in Baltimore and in Pikesville, and Cunningham’s in Towson. Likewise, The Elkridge Furnace Inn grows heirloom, organic vegetables in an onsite garden and partners with local farms for its fresh meats. The Manor Tavern in Monkton grows some of the organic ingredients it uses in its dishes while buying others from local vendors. In Howard County's Maple Lawn neighborhood, the elegant Ananda serves superb 'farm-to-tandoori" Indian cuisine using many fresh ingredients sourced from their own nearby gardens.

Award-Winning Farm-to-Table Restaurants

Maggie’s Farm in Baltimore was named “Best Farm-to-Table Restaurant 2014” by Washington’s City Paper and “Best Locavore Restaurant 2013” by Baltimore Magazine. Laurrapin Grille in Havre de Grace relies on the bounty of local farms, which has earned the Harford County hot spot honors from Harford Magazine, Open Table and Wedding Wire. In Montgomery County, Founding Farmers, a Certified Green Restaurant™, was featured on the Food Network and was also named one of the top restaurants in the Washington, D.C. area by Baltimore’s City Paper. In Frederick, getting a table at the award-wining Volt is challenging, but well worth the effort—celebrity chef Bryan Voltaggio offers a delicious take on the farm-to-table concept.

 

Featured Places
Gertrude's logo
01
Location:
10 Art Museum Drive
Baltimore, MD 21218
The Elkridge Furnace Inn Restaurant interior
02
Location:
5745 Furnace Ave
Elkridge, MD 21075
Manor Tavern logo
03
Location:
15819 Old York Road
Monkton, MD 21111
Laurrapin Grille
04
Location:
209 N. Washington St
Havre de Grace, MD 21078
Chef Bryan Voltaggio
05
Location:
228 N. Market St.
Frederick, MD 21701
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