Montco's Best Fresh, Scratch-made Meals
Farm-to-table isn't a cuisine. It's a way of life. Using fresh, seasonal ingredients helps local farmers and brings a whole new flavor to your plate. Taste the difference at these Montgomery County farm-to-table restaurants.
Conshohocken-- Homey-chic brasserie serving Southern comfort food with an upscale twist, plus craft cocktails.
North Wales-- The Green Fork is dedicated to serving those who strive for healthful eating with vegan, vegetarian and gluten free options throughout the menu. Vegan features include fettuccini cauliflower alfredo, kamakura inspired stir fry and the hummus du jour.
Blue Bell-- For an outdoor dining experience without the added chill factor, head to The Farmer's Daughter. Grab a seat near the fire pit on the terrace and snack on farm-to-table bites like bruschetta flatbread and warm pretzels with truffle butter.
North Wales-- Farm-fresh ingredients and a menu full of healthy options (most of them 500 calories or less) are the hallmarks of Harvest Seasonal Grill & Wine Bar. With a guiltless meal, why not indulge in one of Harvest's more than 50 wines?
Lansdale-- One of Montco's newest farm-to-table offerings is also among its best. Stove and Tap opened in Lansdale in early 2016 and touts "Rustic American Dining" with locally sourced ingredients. The attention to quality has made it one of the highest-rated restaurants in all of the county.
Harleysville-- Since 2013, the Butcher and the Barkeep has been one of Montco's most popular farm-to-table restaurants. But living local extends beyond the menu. The restaurant also offers locally crafted beers and spirits to enjoy with your meal.
Ambler-- For four generations, SweetBriar Farm has supplied the basics for family tables at mealtime. Now, the on-site restaurant benefits from the same care and attention to detail. The farm's vegetables and herbs are complemented by ingredients sourced from fellow local growers and providers.
Sumneytown-- The Kaufman House has been serving guests since 1720, when farm-to-table was the only way to dine. Today, the chef-owner carries on the tradition with herbs and vegetables grown in the onsite garden or at the family's home