Diverse climates, fertile valleys, and coastal waters make the state one of the most abundant agricultural regions in the country, so it’s no surprise you’ll find plenty of farm-to-table restaurants in Washington. From fresh apples and berries to world-class wine grapes, lentils, shellfish, and more, locally grown and raised ingredients shape menus that reflect both place and season.
Here are just a few farm-to-table restaurants that showcase the best of Washington’s farms, fields, and waters.
Farm-to-Table Restaurants in Washington
The Herbfarm, Woodinville
Near Seattle but nestled in Woodinville Wine Country, The Herbfarm is known for multi-course dinners named for seasonal delights. Curated menus highlight the bounty of the Pacific Northwest and emphasize a sense of whimsy. 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. Reservations are required and can fill up months in advance, so plan ahead.
Westward, Seattle
On the north shore of Seattle’s Lake Union, Westward specializes in sustainable seafood, including fresh, local oysters. Westward’s menu changes daily, depending on which ingredients are available. Previous dinner menus have included fish tacos with homemade corn tortillas, fire-roasted pork chops, and creamy Dungeness crab rolls.
Café Hitchcock, Bainbridge Island
Located a scenic 35-minute ferry ride from downtown Seattle, Café Hitchcock on scenic Bainbridge Island 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.
Also See: Discover Washington’s Food Trails
Crafted, Yakima Valley
Located in downtown Yakima, Crafted is a family run restaurant with a farm-to-table focus. The menu changes seasonally based on what’s available from local farmers and providers. Diners can choose from an à la carte menu designed for sharing or opt for the multi-course chef’s menu for the whole table. Expect innovative flavors and a stellar cocktail list.
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.
Also See: Discover Washington’s AVA and Wine Regions
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 fire-roasted tomatoes. Guests can dine à la carte or choose from one of the multi-course tasting menus. Reservations are recommended.
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 mid-May through mid-October, 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.
Also See: Guide to Harvesting Shellfish
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.
Also See: Olympic Culinary Road Trip
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.
The Oyster Bar, Bellingham
The Oyster Bar on Chuckanut Drive, one of 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.
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.
Dovetail Joint, Richland
Dovetail Joint brings fresh, seasonal, made-from-scratch cooking to Richland in the Tri-Cities. The menu hosts a range of cooking styles centered around Mediterranean inspiration and occasionally branches out to include Asian, Indian, and Latin flavors. Each seasonal menu features ingredients from local farms and offers vegetarian and vegan options.
Jeremy’s Farm to Table, Chehalis
Located between Seattle and Portland, Jeremy’s Farm to Table offers a 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.