Farm-to-Table Dining in Washington

Passionate chefs and a dedication to ingredients harvested by Washington’s farmers, fishermen, and artisans characterize these farm-to-fork restaurants.

Diverse climates and rich soil make Washington one of the most productive agricultural regions in the world, so it comes as no surprise that farm-to-table dining is a cornerstone of the state's restaurant scene. The state is a leading producer of rhubarb, red raspberries, apples, hops, and many other foods, which appear on restaurant menus in innovative ways.

Farm-to-table dining in Washington

There's no shortage of restaurants serving meals made with seasonal, locally sourced ingredients. Here, you'll find a dozen options spread throughout the state that share a commitment to sourcing ingredients close to home.

Café Hitchcock, Bainbridge Island

Located a scenic 35-minute ferry ride from downtown Seattle, Café Hitchcock on Bainbridge Island (there's also a location in Seattle) offers all-day dining with a focus on ingredients grown on the island or sourced from nearby farms, ranches, and fishermen. Expect kombucha, smoothies, and grain bowls during the day and an extensive cocktail and dinner menu in the evening. The menu changes seasonally.

The Herbfarm, Seattle

This farm-to-table restaurant is famous for its themed, tasting menus that highlight the bounty of the Pacific Northwest. Each 9-course dinner draws inspiration from the seasons. Past dinners have focused on everything from mushrooms to seafood. The Herbfarm's private gardens and farm supply the restaurant for most of the year, while small local growers provide heritage fruits, handmade cheeses, and more. Advance reservations are required.

Passatempo Taverna, Walla Walla

In the heart of Wine Country, Passatempo Taverna serves up handmade pasta and seasonally-inspired dishes using ingredients sourced from local farmers and makers. From the flour for their pastas to eggs, onions, and other produce, the restaurant shows a strong commitment to creating food with a strong sense of place. Diners can also enjoy local wines.

Orchard Restaurant, Cle Elum

Orchard Restaurant in the Cascade Mountains bills itself as a farm-to-table, nose-to-tail kitchen focusing on a no-waste concept. The restaurant sources local ingredients, butchers and dry-ages whole animals, and makes its own pasta. While the menu changes, pastas have included a hearty Bolognese with lamb and pork as well as a vegetarian risotto with smoked corn and fire-roasted tomatoes. Guests can dine à la carte or choose from one of the multi-course tasting menus.

The Oyster Bar, Bellingham

The Oyster Bar on Chuckanut Drive, one of the Washington’s most scenic drives, features hyperlocal food, including shellfish plucked from tide flats near the cliff-side restaurant. Expect to find Pacific Northwest staples used in creative ways, such as the wild nettle gnocchi with mushrooms and an abundance of seafood options ranging from salmon and Dungeness crab to mussels.

Wild Sage Bistro, Spokane

Wild Sage Bistro in Spokane bills itself as comfortable fine dining with a farm-to-table twist. The restaurant sources beef, heirloom vegetables, tortillas, and other ingredients from local farms and artisans. The menu includes a variety of gluten-free, vegan, and vegetarian options such as the Palouse chickpea cakes with tomato caper relish.

Westcott Bay Shellfish Co., San Juan Island

Westcott Bay Shellfish Co. on San Juan Island offers two hyperlocal restaurants with an emphasis on fresh oysters. From Memorial Day through Labor Day, diners can enjoy The Tide Tables restaurant, which offers waterside dining and features grilled oysters plucked from the bay. Westcott partners with local farmers to create menus based on the island’s bounty. From spring through fall, The Net Shed restaurant creates dishes featuring seasonal produce. Reservations are recommended.

Orchard Kitchen, Langley

Located on Whidbey Island, Orchard Kitchen's intimate restaurant sits in the heart of a five-acre organic farm. Chef Vincent Nattress grew up on the island and later returned to open the restaurant with his wife, Tyla Jones Nattress. The restaurant embodies farm-to-fork dining and a commitment to sourcing local, with much of its produce picked on site. For other needs, the kitchen collaborates with local farmers, vintners, and cheesemakers to create a highly seasonal menu.

Nourish, Sequim

Guests to Nourish on the Olympic Peninsula can enjoy a hyper-seasonal, gluten-free menu that changes weekly. Three-course meals showcase the area's bounty, with an emphasis on ingredients sourced from the surrounding gardens and local farms. The restaurant also boasts a craft cocktail menu featuring Northwest spirits, house-made syrups, shrubs, and cordials.

Elements Restaurant, Vancouver

At Elements, Chef Miguel Sosa brings global influences and techniques to life using locally sourced ingredients. The restaurant is committed to supporting local farmers, ranchers, bakeries, and other producers, with an emphasis on using ingredients that are in season locally. While the menu changes regularly, you can expect a mix of meat-based, vegetarian, vegan, and gluten-free options.

Copperleaf Restaurant, Sea-Tac

Tucked into 18 lush, green acres near Sea-Tac Airport, Copperleaf Restaurant at Cedarbrook Lodge serves elegantly prepared farm-to-table cuisine. Ingredients are hand-selected from local farms, fishermen, and ranchers, as well as from the lodge's own chef's garden.

Jeremy's Farm to Table, Chehalis

Located between Seattle and Portland, Jeremy's Farm to Table offers mix of classic dishes and seasonal specialties. The restaurant got its start as a seasonal fruit stand in 1990, and today it partners with local farms for fresh ingredients. Diners with dietary restrictions will appreciate the selection of gluten-free options.