The staff at this Southern-accented restaurant in Athens not only source the ingredients they cook and serve from their own Full Moon Farms, they also till the soil. That means a menu based less on chef Matt Palmerlee’s creative fancy than on what he saw in the ground that morning. “To cook for us,” says partner Olivia Sargeant, “you’ve got to be able to Iron Chef fifty pounds of rutabagas when you thought you were getting blueberries.” What to Eat: A burger made from staff-raised beef is a constant on the ever-changing menu. What to Drink: Farm-fresh cocktails, such as a Bloody Mary made with heirloom tomatoes.
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