Farm-to-Table Restaurants

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

Restaurants With Their Own Farms and Gardens

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. Baugher's Restaurant in Westminster offers farm-grown offerings such as fresh strawberry shortcake and ice cream, and dishes featuring peaches, tomatoes, sweet corn, and apples.

Award-Winning Farm-to-Table Restaurants

Maggie’s Farm in Baltimore has  been named “Best Farm-to-Table Restaurant” by Washington’s City Paper and “Best Locavore Restaurant” by Baltimore Magazine. In Station North, chef/owner Chris Amendola of Foraged creates changing menus comprised of local and seasonal ingredients. Grove Market near Ocean City, which looks like an old bait-and-tackle shop from the outside, relies on the bounty of local farmers and watermen for their fresh, innovative and expertly prepared food. Founding Farmers, a Certified Green Restaurant™, has been featured on the Food Network and has also been named on several top restaurant lists. In Frederick, getting a table at any Bryan Voltaggio restaurant can be challenging, but is well worth the effort.  Celebrity chef Bryan Voltaggio new restaurant Thacher & Rye offers a delicious take on the farm-to-table concept. The Smokehouse Restaurant at Antrim 1844 is an award-winning fine dining restaurant in Taneytown. Its kitchen uses the freshest and finest ingredients to masterfully create French-American cuisine. Chef John Shields’ Gertrude's at the Baltimore Museum of Art features classic Chesapeake cuisine.