East Bay restaurants that use local ingrediants?
I've realized that one of the most effective ways I can reduce my use of fossil fuels is to eat local foods. No more Kiwi kiwi's for me : )
I go to the farmer's markets and cook at home when feasible, but that's not the case everyday. Sometimes we eat out or order out. Is there a list available of places in the East Bay that tend to use local ingredients? I imagine it's harder to do on an institutional level, to get a reliable source of ingredients from local farms. But I also imagine that some try. Local and in season ingredients would be even better!
BTW I'm looking primarily for casual places. It's rare that we get a babysitter and date night and head to Chez Panisse.
Most Cal-Cuisine/Cal-Fusion restaurants in the Bay Area use local produce. Meat is a bit tougher, as Grass-fed Australian Lamb and Montana Beef are quite popular among the organic set. Few restaurants are exclusively local, as ingredients like olive oil, wine, and anchovies are often imported from Italy or France.
A few places that tend to use local ingredients are: Pizzaiolo, Dopo, Oliveto (and cafe), Adagia, Sea Salt, Cafe Rouge, Eccolo, Rivoli, Cafe Fanny, A Cote, 900 Grayson, Gregoire, Wood Tavern and Luka's Taproom. Also, the food stands at the Berkeley Farmers' Market are required to source produce from local farmers. Some places are "stricter" about sourcing locally than others, and all of them use at least a few imported ingredients. Chemchef's omorganics list is a pretty good resource, as places that serve organic food tend to also serve local food.
Many of the East Bay restaurants that tend to be newer and follow the act global, eat local philosophy would suit you.
Pizzaiolo is my favorite and you can even bring your kids (or not!)
Sea Salt uses a lot of local seafood and produce
Insalata's in Marin is great for that too
Here's a start...
Most of the ones listed are in SF, but a few are in the East Bay. There's probably a similar list for EB, but I can't think of where it would be off the top of my head.
Here's another resource: