15 North Carolina Restaurants That Truly Define Farm To Table Dining
North Carolina’s food scene shines with restaurants committed to using local ingredients straight from nearby farms.
These special eateries work directly with farmers to bring the freshest seasonal produce, meats, and dairy to your plate.
When you visit these restaurants, you’re not just enjoying a meal – you’re tasting the true flavors of North Carolina and supporting local agriculture.
1. The Market Place (Asheville)
Tucked away in vibrant downtown Asheville, The Market Place has pioneered the farm-to-table movement since 1979.
Chef William Dissen personally visits local farms to select ingredients that shine in his creative Appalachian cuisine.
The restaurant’s rustic-chic interior features reclaimed wood tables where diners can savor seasonal treasures like pan-seared mountain trout or hand-gathered mushroom risotto.
2. Print Works Bistro (Greensboro)
Connected to the eco-friendly Proximity Hotel, Print Works Bistro takes sustainable dining to impressive heights.
Floor-to-ceiling windows flood the elegant space with natural light, overlooking a serene creek where some of their herbs actually grow.
Executive Chef Leigh Hesling crafts French-influenced dishes using ingredients from over a dozen local farms within 100 miles.
3. Restaurant Constance (Charlotte)
What happens when a classically-trained chef falls in love with Southern agriculture? Restaurant Constance!
Chef Sam Diminich named this Charlotte gem after his daughter, bringing the same care to his cooking as he does to parenting.
The ever-changing menu celebrates whatever’s perfect at the moment – perhaps heirloom tomato gazpacho in summer or roasted root vegetables in winter.
Farmers often deliver ingredients right through the front door while diners watch! The restaurant’s minimalist design lets the vibrant colors of your plate become the real decoration.
4. Farm Table Kitchen & Bar (Wake Forest)
True to its name, Farm Table creates magic from whatever local farmers bring through their doors each morning.
The restaurant’s centerpiece – massive communal tables crafted from 200-year-old reclaimed barn wood – sets the perfect stage for their honest cooking.
Owner Jon Burger (yes, that’s his real name!) transforms humble ingredients into comfort food with flair.
5. Irregardless Café (Raleigh)
Raleigh’s original farm-to-table pioneer has been serving mindful meals since 1975!
Irregardless Café started growing their own produce long before it was trendy, maintaining a community garden that supplies their kitchen with ultra-fresh vegetables.
The menu accommodates everyone – meat-lovers, vegetarians, and vegans alike find delicious options here.
Live music fills the air most evenings, creating a joyful atmosphere where strangers become friends over plates of locally-sourced goodness.
6. Farmside Kitchen (Durham)
Hidden in Durham’s historic district, Farmside Kitchen operates with a beautifully simple philosophy: what grows together, goes together.
The restaurant’s design brings the outdoors in – potted herbs line windowsills, and chalkboards list which farms supplied today’s ingredients.
Don’t miss their famous sweet potato biscuits served with honey butter from hives visible from the dining room!
7. Blu Farm to Table (Washington)
Perched along Washington’s waterfront, Blu combines coastal Carolina flavors with agricultural bounty.
The restaurant’s aqua-colored exterior hints at the seafood focus inside, but land-based farms get equal billing on their creative menu.
Chef Daron Holcomb developed relationships with fishermen who text him photos of their catch while still on the water!
The shrimp and grits features crustaceans harvested that morning and stone-ground corn from a 200-year-old water-powered mill.
8. Crawford and Son (Raleigh)
James Beard-nominated Chef Scott Crawford transforms North Carolina’s agricultural treasures into sophisticated yet approachable plates at his intimate Raleigh restaurant.
The space feels both modern and timeless with its subway tile, warm wood, and soft lighting.
Crawford’s relationships with farmers run deep – he often helps plan growing seasons to secure specific varieties.
9. The Hackney (Washington)
Housed in a gorgeously restored 1900s bank building, The Hackney blends British pub traditions with Eastern Carolina ingredients.
The original vault now stores their impressive gin collection, while the dining room showcases exposed brick and massive windows.
Husband-and-wife owners Nick and Susanne Sanders source everything possible from within 50 miles.
10. The Table (Asheboro)
Downtown Asheboro’s culinary gem operates with refreshing transparency – literally!
The open kitchen lets diners watch as chefs transform just-harvested ingredients into comforting yet refined dishes.
Owner Dustie Gregson maintains direct relationships with over 20 local producers, often designing menu items around what farmers need to move that week.
11. Chef & The Farmer (Kinston)
Made famous by the PBS show “A Chef’s Life,” this Kinston landmark revolutionized eastern North Carolina’s food scene.
Chef Vivian Howard returned to her rural roots to create a restaurant celebrating the region’s agricultural heritage through sophisticated interpretations.
The renovated mule stable now houses a dining destination where blueberry BBQ chicken shares menu space with creative vegetable dishes that make turnips and rutabagas downright exciting.
12. Herons at The Umstead Hotel & Spa (Raleigh)
Fine dining reaches its farm-to-table pinnacle at Herons, where Executive Chef Spencer Thomson crafts artistic tasting menus that showcase North Carolina’s bounty.
The elegant restaurant within The Umstead Hotel features soaring ceilings, custom artwork, and views of the property’s serene lake.
Many ingredients come directly from their dedicated farm a few miles away, where staff cultivate heirloom varieties specifically for the restaurant.
13. The Corner Kitchen (Asheville)
Housed in a charming 125-year-old Victorian home in Asheville’s historic Biltmore Village, The Corner Kitchen exudes cozy sophistication.
Chef Josh Weeks transforms Appalachian ingredients into comfort food with global influences.
Their famous pecan-crusted mountain trout comes from nearby streams, while seasonal vegetables might have been harvested from urban gardens just blocks away.
14. The Blackbird Restaurant (Asheville)
Downtown Asheville’s The Blackbird soars with its perfect balance of Southern tradition and modern technique.
Floor-to-ceiling windows fill the contemporary space with light, while reclaimed wood elements honor the region’s natural beauty.
15. Sophie’s Cork & Ale (Lexington)
In a town famous for barbecue, Sophie’s Cork & Ale takes a different approach to showcasing local ingredients.
This cozy wine bar and restaurant occupies a renovated historic building in downtown Lexington, where exposed brick walls and warm lighting create an intimate atmosphere.
Chef Ross Hoffman creates shareable plates designed to complement their extensive wine selection.
The cheese boards feature products from nearby dairies, while seasonal flatbreads might showcase heirloom tomatoes in summer or foraged mushrooms in fall.
