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Best Farm to Table in New Orleans...

unicyclegirl Nov 3, 2010 12:03 PM

Visit New Orleans many times a year. Favorite restaurants include, Patois, Boucherie, and Lilette. Returning at the end of the month and hoping for some recommendations for similar style spots that focus on farm to table. Thinking about trying A Mano one night for dinner and looking for another option our second night. Lunch will be Cochon Butcher one day and Pho Tau Bay the next. Thanks for any suggestions for creative, fresh food!

3637 Magazine St., New Orleans, LA 70115

Cochon Butcher
930 Tchoupitoulas, New Orleans, LA 70130

8115 Jeannette St, New Orleans, LA 70118

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  1. l
    Littleman RE: unicyclegirl Nov 3, 2010 01:00 PM

    I would put La Foret, August and Boucherie in that farm to table class along with A Mano and Patois.

    1. FoodChic RE: unicyclegirl Nov 3, 2010 03:00 PM

      Rent a car and take the trip across Lake Pontchartrain and eat at La Provence. It's the restaurant and farm that produces livestock and produce for the all Besh restaurants, and exactly what you've requested.

      It's well worth the trip!

      La Provence
      25020 Highway 190, Lacombe, LA 70445

      4 Replies
      1. re: FoodChic
        gastrotect RE: FoodChic Nov 3, 2010 03:45 PM

        Not to threadjack too much, but about how much could I expect to spend on a meal at La Provence? Or at least, what kind of entree prices should I expect? I'm thinking of planning a North Shore excursion with my gf at some point in the near future, but I wanna make sure I know what I'm in for price-wise here.

        La Provence
        25020 Highway 190, Lacombe, LA 70445

        1. re: gastrotect
          FoodChic RE: gastrotect Nov 3, 2010 04:08 PM

          Most entrees ran from upper $20's - upper $30's. If you want drinks, appetizers, entrees and dessert figure around $75+ per person.

          1. re: FoodChic
            gastrotect RE: FoodChic Nov 3, 2010 04:10 PM

            OK, this is about what I had figured would be the case. Thanks!

        2. re: FoodChic
          N.O.Food RE: FoodChic Nov 3, 2010 05:42 PM

          I find it hard to believe that the little "farm" they have at La Provence provides enough food to supply that one restaurant, let alone the majority of Besh restaurants. When I saw the size of it, I kind of felt it was just a publicity stunt. Just my two cents.

          Also, what makes Boucherie, Le Foret, Patois, Lilette, and A Mano farm-to-table restaurants? I mean, if those are farm-to-table, then most places in town are, too. I'm not exactly sure what farm to table means, so maybe i'm way off. In my opinion, though, the closest we've got to farm-to-table is Feast. They tell you where everything comes from.

          3637 Magazine St., New Orleans, LA 70115

          La Provence
          25020 Highway 190, Lacombe, LA 70445

          8115 Jeannette St, New Orleans, LA 70118

          Le Foret
          129 Camp Street, New Orleans, LA 70130

        3. r
          rouxdauphine RE: unicyclegirl Nov 3, 2010 04:26 PM

          I know you're looking for dinner, but breakfast/brunch and seriously committed to farm to table is Cafe Satsuma in the Bywater on Dauphine Street.

          1. u
            unicyclegirl RE: unicyclegirl Nov 3, 2010 05:56 PM

            My use of "Farm to Table" may be loose. Just like it when fresh local ingredients are a main focus. Thanks for the replies!

            2 Replies
            1. re: unicyclegirl
              N.O.Food RE: unicyclegirl Nov 3, 2010 06:58 PM

              Oh yeah, you're good. Most places that are recommended here generally follow that rule.

              1. re: N.O.Food
                collardman RE: N.O.Food Nov 4, 2010 12:34 PM

                Many of the restaurants do try to support some local vendors. It will usually be something seasonal and/or heirloom where the dish can justify the higher food costs.

                It is a bit of chicken or egg (no pun intended on a food board) but the restaurants have to buy steadly to encourage the farmers to produce more and better so that the costs are better so that the restqaurants can buy steadily...

                It must be working as I understand the number of small farms are growing.

            2. Bill Hunt RE: unicyclegirl Nov 3, 2010 08:31 PM

              For this subject, we have always enjoyed Chef John Besh, but will defer to the locals, as I am but a tourist nowadays.



              1. c
                CharlieH RE: unicyclegirl Nov 4, 2010 06:59 AM

                People, come on, FEAST?????? Hello!!!!!!!!!!! Not even a footnote.

                3 Replies
                1. re: CharlieH
                  Frolic RE: CharlieH Nov 4, 2010 07:13 AM

                  Went to Feast for lunch recently and there wasn't a word on the menu about source of ingredients.

                  1. re: Frolic
                    CharlieH RE: Frolic Nov 4, 2010 01:29 PM

                    Actually, I like the fact that they aren't engaging in some sort of geography lesson in the description of each dish. But that doesn't mean where they source their ingredients is not a priority for them. From their website:

                    We do not use ANY meat or meat product from factory farmed, intensively raised animals in our restaurant. A full list of exactly where your dinner is coming from is posted on the website and on the back of the menu. We would love to drag as many of you as possible along with us on this and let's see if we can't change a few things! We look forward to seeing you in the coming weeks - thanks again for all your custom and support.

                    1. re: Frolic
                      feastneworleans RE: Frolic Nov 4, 2010 02:49 PM

                      Hello! Thanks for coming to our restaurant and we hope you enjoyed it!

                      While we do not list exactly where our ingredients come from (yet) in our New Orleans location you can be sure that they are all sourced from humanely treated and raised animals.

                      At this point in time that is our focus rather than 'local'. Some items we even have to import from our Houston restaurant because they aren't available here, and vice versa!

                  2. uptownlibrarian RE: unicyclegirl Nov 4, 2010 07:11 AM

                    Dante's Kitchen uses lots of locally sourced ingredients, and keeps a chalkboard listing them just inside the door.

                    If I could make a suggestion regarding Pho Tau Bay - if you're looking for great Vietnamese in New Orleans, Pho Tau Bay is a fine option, but it's more of a diner-style restaurant (for want of a better comparison) than some of the other Vietnamese places on the West Bank. Maybe something like Hoa Hong 9 Roses would give you a somewhat nicer, more relaxed experience. Don't get me wrong, I like Pho Tau Bay, and if you have a special reason for wanting to go there just ignore me. Keep in mind they're closed all day Thursday.

                    1 Reply
                    1. re: uptownlibrarian
                      culinas RE: uptownlibrarian Nov 4, 2010 02:55 PM

                      Seconding Dante's. They drive every Thursday to go to the farm themselves. Also, the Link restaurants (Cochon, Butcher and Herbsaint) tell you exactly where everything is from on their website. http://www.linkrestaurantgroup.com/pr... The majority is local.

                      Both Patois and Rue 127 (just opened, on Carrollton & Canal-ish) mention on their menus that they source local ingredients whenever possible.

                      I know A Mano gets a lot of things locally as well. They get a lot of their meat from local farmers and cure it in house. Highly, highly recommended. A month or so ago they did a series of Farmers' Market Dinners where everything was purchased that day at the market.

                      701 Saint Charles Avenue, New Orleans, LA 70130

                    2. m
                      Mr. Freeze RE: unicyclegirl Nov 5, 2010 04:32 PM

                      Bill Hunt...unicyclegirl...hmmm...are you the same Bill hunt from Burbank? I have been eating and cooking my way through New Orleans for the past 10 years that I have been living here and would love to assist in some recommendations! Unfortunately I have not dined at very many restaurants here that I would consider "Farm to Table", I do know of many good finds so maybe I will try to post some at a later time. The name and moniker just caught my eye!


                      3 Replies
                      1. re: Mr. Freeze
                        Bill Hunt RE: Mr. Freeze Nov 5, 2010 06:17 PM

                        No, I am the Mississippi Gulf Coast, then New Orleans, then Denver and now Phoenix, Bill Hunt.

                        I'm with you, in that we only get back to NOLA about twice per year, and too often those trips are filled to overflowing with family meals, etc.. We try to add new spots each trip, but also want to dine at some old favorites. Too many great spots, and too little time. I have to rely on the great locals, who post here, to keep me up to speed.

                        Never lived in Burbank.


                        Gulf Coast Restaurants
                        1200 S Clearview Pkwy, New Orleans, LA 70123

                        1. re: Bill Hunt
                          tia jenn RE: Bill Hunt Nov 8, 2010 01:36 PM

                          I went to Martinique Bistro a few weeks ago. In addition to the regular menu, they were offering a Hollygrove Market sourced menu. There were 2 choices each of apps, entrees and dessert. Items could be ordered as prix fixe or alacarte. Menu sounded great, but I had my heart set on the mussels. I'd call ahead to see when the market menu is offered. http://www.martiniquebistro.com/

                          1. re: tia jenn
                            Bill Hunt RE: tia jenn Nov 14, 2010 06:50 PM

                            That sounds great, and supports the local producers. Have not managed to make my way there yet, but hear so many good reports, that it is a "Must."

                            Along those lines, we'll be dining next week at a restaurant on the North Shore of O`ahu, that does similar. As the ag-business has changed in Hawai`i over the years, many farmers have turned to other products, with the support of the local chefs. I just hope that the Kahuku corn is nice, as their corn soup is to die for, especially with the one Montrachet that the restaurant has on the wine list.

                            I really love to see support for the locals.


                            PS - we go to a little spot in the Smoky Mountains, that grows most of their produce on property, and then sources the majority of the rest locally. On a recent evening, we were dining in the "garden," and the chef ran out to harvest some different herbs, as he wanted something different. In about 20 mins. it was on our plates.

                      2. c
                        culinas RE: unicyclegirl Nov 17, 2010 07:46 AM

                        Just found this link from the CCFM's website listing chefs who shop there. Pretty solid list of restaurants.


                        1 Reply
                        1. re: culinas
                          culinas RE: culinas Nov 17, 2010 03:58 PM

                          ...aaand (a few hours later) just saw this as well from Hollygrove Farm & Market's e-mail list. Another list of chef customers:

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