Courtesy Tilth

Farm to Fork

Sourcing local ingredients is as much about sustainability in Seattle as it is about simply choosing the finest products available. The farm-to-table approach is so deeply rooted in the local ethos that it extends from special-occasion dining rooms to casual to-go joints.


Matt’s in the Market

A restaurant perched in the thick of Pike Place Market obviously doesn’t have to go far to connect with the bounty of the season. Offerings from the market stalls below might appear on the plate in the form of a sea scallops served over butternut squash puree or a richly flavorful seafood stew. The busy lunch hour offers a more casual menu with that same focus on seasonal proteins and produce, plus that same charming view. 94 Pike St, Ste 32;

The Herbfarm

Every few weeks this farm-to-table icon in Woodinville debuts a new hyperseasonal nine-course menu, riffing on themes like wild truffles, Kobe beef, or the chambers of the sea. Pulling off such feats requires the help of a full-time farmer in chief (yes, that is the official job title), who tenderly coaxes everything from eggs to squash blossoms out of the restaurant’s dedicated on-site farm. *14590 NE 145th St, Woodinville;



Homegrown Sustainable Sandwich Shop

Seattle’s growing sandwich chainlet applies the farm-to-table ethos to hearty sandwiches like the turkey, bacon, and avocado or a killer breakfast sandwich. Homegrown even has a certified organic farm in Woodinville that keeps its eight locations supplied with fresh produce.


Le Petit Cochon

This second-story boîte in Fremont is a celebration of the pig—and other animal parts like duck breasts and lamb sweetbreads—all coming from small farms across Washington. They’re served against a backdrop of beautiful produce, from whole grilled fava beans to a delicate salad of beets, blue cheese, and grilled apples. 701 N 36th St, Ste 200;



Chef Maria Hines won a James Beard Award for her elegant take on sustainability; her relationships with the region’s farmers and fishers yield plates like a grass-fed hanger steak with a black garlic demi-glace or seared albacore over a salad of seaweed. Her flavors are impressive even before factoring in the Wallingford restaurant’s rigorous sourcing guidelines: a whopping 95 percent of her ingredients are certified organic. 1411 N 45th St;



The interior is ferociously stylish, the pastas and wood-fired pizzas are superb, but the real excitement lies in chef Jason Stoneburner’s talents with vegetable dishes. Lettuces and herbs come from the rooftop garden beds at sibling restaurant Bastille, across the street, while a one-acre farm in Redmond grows kale, radishes, beets, and broccoli, which might appear on your table in a salad with farro, oregano, and a charred-leek vinaigrette. *5214 Ballard Ave NW;


*Visit Seattle partner


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