farm-to-table

There are plenty of controversies in the food world, but one thing pretty much everyone agrees on (except maybe Sarah Palin), is that the proliferation of local and seasonal ingredients on restaurant menus is a good thing. Even if you don’t care about counting carbon miles, it’s hard to deny that vegetables grown nearby and eaten in the correct season just taste better. Even if you love McDonald’s, it’s difficult to not be at least a little grossed out by factory-farmed meat. So every foodie should be excited that the farm-to-table ethos has expanded from homey, reclaimed-wood-paneled spots in places like Brooklyn and Portland to restaurants run by some of the nation’s most celebrated chefs. Right?

Maybe not.

I recently ate at ABC Kitchen, Jean-Georges Vongerichten’s vegetable-centric, farm-to-table restaurant in Manhattan. Now when I say farm-to-table, I mean outrageously, over-the-top, down-to-the-tiniest detail farm-to-table. There is the requisite rooftop garden growing the eatery’s herbs, and everything down to the soy-based candles is organic. The tables themselves are made from salvaged northeastern woods. Decor consists of discarded tree branches and photos from local artists who understand how to put a bird on it. The menu has two sides: the first lists the dishes, while the flipside relates where every single ingredient is from. And we’re not just talking about sourcing the fish and the tomatoes. Literally every ingredient is accounted for. Thinking about ordering the pretzel-dusted calamari but need to know which artisan pretzel establishment makes the pretzels that generate the dust? They’ve got you covered.