A selection of restaurants doing a great job offering sustainable choices on their menus.
Seasonal American menu featuring produce grown on their rooftop garden and by local farmers throughout the region.
Chef owned and family operated restaurant serving modern American cuisine with a Southern accent. The seasonal menu features the freshest fish, wild game specialties, and house-made charcuteries, breads and desserts. They use local, organic products, and everything is made fresh. Menus change daily.
Chipotle Mexican Grill Nationwide
A leader sourcing products from humane and sustainable sources. The best way to treat animals with dignity and respect is to allow them to display their natural tendencies. When sourcing meat, we work hard to find farmers and ranchers who are doing things the right way.
Our cafe is a Virginia Green Certified restaurant that takes voluntary actions to reduce human impact to the natural environment by recycling, buying as many local products as possible, composting, giving food scraps to local pig farmers, having solar hot water heaters, using green cleaning products & growing our own garden behind the cafe!
A cabin-style farm to table restaurant specializing in seasonal American small plates, featuring prime cuts of local game, farm-raised poultry, beef and fresh fish accompanied with hearty, family-style sides. Copperwood Tavern offers 24 draft beers, 30 small-batch whiskeys and a superb wine selection, its 30-foot craft bar is also stocked with southern Virginia's white whiskey. Yes, moonshine!
Build your own burger with fresh 100% natural Angus Beef, hormone and antibiotic free. Humanely raised and handled.
Sonoma's mission is to highlight the Mid-Atlantic's best naturally-raised and local ingredients and pair the creations with the best American and International wine. They strive to integrate sustainable practices in all of their restaurants: from sourcing local ingredients, to the use of renewable energy sources.
Elevation Burger, Eastern US locations
Serving grass-fed, organic Virginia Kobe beef, veggie burgers and fresh-scooped milk shakes and much more. Everything is made fresh daily.
Our award-winning menus are rotated to coincide with the seasonal offerings of the area. Produce from local farms and greenhouses, grass fed and naturally raised meats.
We believe the very best food we can serve you comes from right here in the neighborhood. Our vegetables are harvested in season by local farmers who don’t use toxic chemicals because they care about their land and your food. All our meats are grass fed on the pastures of this region, with no inhumane confinement, antibiotic feed-enhancements or growth hormones – ever. We work hard to avoid serving you anything that’s been genetically modified, packaged in a factory or transported very far. Our suppliers are farmers, cheese makers, meat processors and other food artisans we know by name. Some foods we serve in winter were purchased in season and preserved here in our kitchen, or by other Farmers Guild participants.
The most authentic English-style gastropub in the US, Hunter’s Head Tavern focuses on classic English fare made with local, humane, organic and sustainably produced ingredients.
Our house-made “NEVER ENOUGH” catered and take-out foods reflect a commitment to using the finest and freshest ingredients available, and are prepared daily with creative flair. Our philosophy concerning the ever important link between food production and consumption is well reflected in the statement made almost two decades ago by Wendell Berry, one of the original voices and early proponents of sound farming practices in this country. “Eating is an agricultural act.”
Committed to producing food in a manner that preserves the health and productivity of our land and the environment. We pledge to protect the integrity of our agricultural products using growing methods that replenish the soil and to not use chemical herbicides, pesticides or synthetic fertilizers. We use conservation practices, such as planting cover crops, crop rotation, integrated pest management and protect the health of the soil. We believe that our standards are beyond the National Organic Standards. We farm with a commitment to an agriculture that strives for a balance with nature, using methods and materials of low impact to the environment. Our commitment for local, seasonal, organic fare and participating in "green" environmental practices cannot be compromised.
The Red Hen is Lexington's first farm-to-table restaurant, featuring the bounty of the Shendandoah region's most talented farmers. Each day creating a new menu based on the freshest and tastiest produce and meat, whether it is a ribeye steak from cattle raised by the Potter family, who have been farming in nearby Collierstown for seven generations, or a beet risotto using vegetables handpicked by Brendan Perry of Stonehouse Farm. This dedication to local food means each dish preserves the intricate flavors of the land. (It's also good for the environment and our local economy.)
Restaurant Eve is one of the first U.S. restaurants to be Certified Humane by the national non-profit organization Humane Farm Animal Care. Adhering to their philosophy of local, regional, seasonal.
Organic and locally grown food offers a healthy alternative to fatty fast food from distant sources. Breaking bread with your neighbors and visitors offers fellowship and a connection to your community.
Sweet Green, DC, MA, VA, MD, PA, NY
Offers delicious, all-natural salads and refreshing frozen yogurts. Sourcing farm-fresh local ingredients.
Sunflower Restaurant is an Asian fusion vegetarian restaurant,though it also offers many vegan options. The menu includes a wide selection of soups, sandwiches, salads, stir-fry, mock meat, veg. sushi, creative vegan desserts, juices, teas, nut milks and more. When possible, the restaurant also sources organic ingredients.
Better known as Tuskie's to locals, has been in the forefront of the local food movement since 1987. It is an independent local restaurant serving new American cuisine. They work closely with local farmers and vintners to ensure that as much of their food and drink as possible comes from local sources. Animals must be humanely raised. See their website for details on the production method criteria.
Seasonally Southern cuisine featuring local farmers, foragers and fisherman. Serving dinner nightly Tuesday through Sunday.
Zynodoa is proud to support Virginia's independent farmers and producers. We pledge to use only the finest, freshest ingredients seasonally available. Our produce and livestock are primarily sourced from the Shenandoah Valley and Piedmont regions. Our seafood comes from the Chesapeake Bay. At Zynodoa, we know and respect our farm partners, and we do our best to honor their food and their labor.