Diners increasingly seek restaurants that serve local, healthy and, when possible, organic food. Here's a sampling of those who go to great lengths to stay in tune with the season and environment.
'Green' spots for organic dining
By azcentral.com staffMarch 25, 2009
This bakery and cafe offers lunch and dinner, many from locally grown and organic ingredients. Try the steak sandwich, served open-face with sauteed mushrooms, cabernet butter and Maytag blue cheese, or the quiche Lorraine. Dinner offerings include a variety of appetizers and entrees.
This popular downtown eatery features a new menu each week, local organic produce, breads from Mesa's Breadsmith Bakery and desserts from Tempe's Honey Moon Sweets.
Chefs turn authentic Italian fare using in-season, mostly organic ingredients into the time-tested, naturally healthful dishes of Italy's Ligurian coastline, believing that true Mediterranean cuisine is defined by the quality of the ingredients.
Up your healthful eating with the edamame, sushi and fresh pork, chicken and beef grilled before your eyes, along with an assortment of fresh vegetables.
There's thick-cut sweet onions dipped in a buttermilk batter, deep fried and served with a chipotle-ranch dressing, but there's also fresh seasonal salads, including the seared-tuna salad with tuna, fresh salad greens, cucumber, carrots and radishes, and a Cape Cod Chicken salad with grilled breast of chicken, fresh greens, dried cranberries, pecans, feta cheese and balsamic vinaigrette.
The working olive farm and mill turns its fruits and oils into a host of salads and sandwiches. Mill owner Perry Rea makes sure the restaurant uses as many local products as possible, such as pork from the Pork Shop in Queen Creek.
Restauranteur Sam Fox paired with health guru Andrew Weil to create a restaurant that routinely serves seasonal, local and organic food with pizza crusts and pita made fresh with organic flour, spelt and flax seed. The chickens and turkeys are free of hormones and antibiotics, and even the wine is biodynamic, organic and sustainable. There are 16 vegetarian, six vegan and 10 gluten-free items on the menu.
Much of the food served at the farm's three restaurants come from Maya's organic garden. There are seasonal omelets, salads, homemade whole-grain muffins and breads and seasonal, local vegetables and meats in dishes served at the Morning Glory Cafe, the Farm Kitchen and Quiessence Restaurant.
Try the som tom Thai goong sod or papaya salad with shrimp, a salad of mixed seasonal local fruit or any number of noodle, curry or fried-rice dishes that feature fresh vegetables, shrimp, beef and chicken.