Locavore Dining

A.R. Valentien
The Lodge at Torrey Pines
La Jolla, California
If you check out the local farmers market in La Jolla, you’ll discover what’s for dinner at A.R. Valentien, the signature restaurant at The Lodge at Torrey Pines. Executive Chef Jeff Jackson uses only the best local offerings, and the menu changes daily depending on what’s in season. Local growers, ranchers and fishermen enjoy star status here.

Hatfield's
Los Angeles
Owners Quinn and Karen Hatfield opted for minimalism in their L.A. restaurant, allowing the market-driven menu to shine. The focus is on organic ingredients with a French-California twist. Fresh fruits and vegetables are often used as accents on the dishes.

Mistral
Loews Coronado Bay Resort & Marina
Coronado, California
Fresh herbs grown in the resort’s own private garden are paired with locally caught seafood and regional produce. The spectacular sunset views add to the delight of the Mediterranean menu.

Starlite
Austin, Texas
Whether you’re dining on soup, salad, pork or quail, you can be assured the ingredients are seasonal and sensational at this favorite hot spot in downtown Austin. The chef here has a special knack for blending just the right flavors to create New American cuisine.

Harbor House Seaside Dining Room
Harbor House Inn
Elk, California
Dine on the freshest of local seafood, meats, vegetables and desserts while enjoying spectacular seaside views in an intimate, elegant setting. The focus is on creative California cuisine.

Brewery Gulch Inn
Mendocino, California
Guests at the Brewery Gulch Inn gather in the dining room and on the deck to enjoy gourmet breakfasts and hors d’oeuvres. Local fishermen and farmers provide many of the ingredients used at the inn, which has always strived to be as environmentally friendly as possible.

The Restaurant
Four Seasons Resort Palm Beach
Palm Beach, Florida
The award-winning chef at this fine-dining eatery creates southeastern regional specials everyday using exotic herbs and vegetables from the resort’s own garden. The ambience here is as exquisite as the cuisine.

Gerard's Restaurant
Plantation Inn
Lahaina, Hawaii
A locavore long before the term was invented, Chef Gerard Reversade is considered a leader in Hawaii’s regional-cuisine movement. A long-time supporter of the local economy, Reversade uses fresh ingredients from the farmers and fishermen in the area and also makes sorbet and jam with mangos and berries grown on the island.

Santorini
CuisinArt Resort & Spa
Rendezvous Bay, Anguilla
Most fruits, vegetables and herbs served here are grown in the resort's hydroponic garden, including tomatoes, lettuce, peppers, bok choy, watercress, green onions, beans and a variety of herbs. The chef blends Mediterranean and Caribbean flavors for a delightful gourmet experience.

Restaurant August
New Orleans
Award-winning chef John Besh has always focused on local cuisine and the use of fresh local ingredients. Since Hurricane Katrina hit his native state, he has intensified his efforts in a move to support the local growers and producers while offering fine contemporary French cuisine.