Restaurant Guide: Localvores Unite
The farm-to-table movement is sweeping the state. Why? Supporting local farms builds communities—and fresh food just plain tastes better. Here are some restaurants at the fore of the movement.
Research assistance by Rebecca Kasman Published January 12, 2011 at 01:26 PM
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Styer’s Garden Café
914 Baltimore Pike, Glen Mills, Pa.
(610) 459-2400, cafe.shopterrain.com
238 Atlantic Ave., Millville
It’s the Naked Farmer, a mostly organic purveyor in Georgetown, that gives Twenty-Six chef Larry Sprowles corn, squash, yellow zucchini, cherry and grape tomatoes, and many other veggies that he turns into fresh-tasting coastal pub cuisine. Owner Jerry Richard has a longstanding relationship with Johnson’s Country Market in Roxana. Lindy’s Seafood of Tangier Island, Maryland, provides fresh local crabmeat in season. This summer try it in Sprowles’ simply prepared crab cakes with just-off-the-cob corn succotash. “Chef Sprowles loves to work with the best stuff,” Richard says. This season stop in for local sweet potato hash and roast pork tenderloin.