the seeds of something good
Posted on Saturday, October 13, 2012 | Posted in: A Taste of Montgomery,
The appeal of an “eat fresh, eat local” philosophy is growing in Montgomery, thanks to area chefs and restaurants that are committed to bringing diners produce, meat and other products straight from farm to fork.
With two urban farms in the city and many traditional farms in the surrounding rural areas all producing rich harvests, it’s only natural that capital city chefs are inspired to take advantage of all the farm-fresh goodness. Several standout restaurants are building most of their menus around locally grown and produced foods to delicious effect.
At the “center” of Central’s cooking concept is the use of local, seasonal ingredients. At this downtown eatery built into a historic warehouse, a sophisticated metropolitan environment is complemented by the “classic American with a Southern twist” dishes created by executive chef Michael Bertozzi, all of which are driven by what’s available locally and what’s ripe and ready to eat. The focus on fresh, regional products like produce, meats and Gulf seafood means the menu changes often.
This neighborhood restaurant in charming Old Cloverdale has gone “back to basics,” delivering simple Southern favorites that are flavored with natural, local ingredients. With extreme attention to details, the beauty of the area’s bounty is highlighted in every bite.
Cool Beans prides itself on its array of tasty dishes for breakfast and lunch that incorporate local, organic ingredients for both their better flavor and their health benefits. At this funky spot, art is on the walls and on the plates.