Best Farm-to-Table Restaurants
Jill Melton
Nashville restaurants that are really cooking from the farm
Farm-to-table has been a campaign slogan for restaurants for a long time. But sourcing a few tomatoes in the height of summer does not a “farm-to-table restaurant” make. We went straight to the farmers supplying the restaurants to find out who is sourcing local, for real.
If anyone knows if “farm-to-table” is a working principle or just a marketing slogan, it’s Alan Powell. Powell started Nashville Grown in 2011 to distribute farm fresh food to restaurants, thereby making it easier for farmers and chefs. Fast forward to 2026 and Nashville Grown is going strong, working with more than 50 farms and 55 restaurants. “Conceptually farm-to-table is as strong as it’s ever been. But it does cost more and right now in the current economic climate, it’s a bit down.”
Alan’s top places on his “Dashboard” based on orders and 10 years in the business:
High dollar restaurants tend to source local more, but not always as demonstrated by Laura Axelrod, who owns and operates Dinner Belle, Meal Delivery and Take out in Bellevue.
Most restaurants want to source local, problem is, being able to get enough. Many farms are just not producing enough to keep a restaurant with all they need. We caught up with farmer Ian Palmer of Palmer Farms Lamb at the Murfreesboro Main Street Farmers Market. He supplies Chef Phillip Krajack’s restaurants, including Rolf & Daughters, Folk and the newest, Junior. He’s been approached about supplying more restaurants, but wants to keep his herd at a certain size ensuring the highest quality, and isn’t willing to get bigger.
Smaller restaurants that have flexibility with what they serve have a symbiotic relationship with farmers in a “what you got, we’ll take it” kind of thing. LUNCH in Sewanee, run by Chef Mallory Grimm, has such a relationship with Sequatchie Cove Farm. Her menu changes daily and is based on seasonal local produce.
Farmer Samantha Lamb of Farm & Fiddle in Santa Fe works exclusively with Audrey and the newly opened Lions Share in Sylvan Park, supplying them with her gorgeous vegetables and fruit.
Una Acre Farm In Neeley’s Bend, a stone’s throw from East Nashville supplies City House, Henrietta Red, Butcher & Bee, SS Gai, Sho Pizza and Kisser with their produce.
