Buvette

• WHO: Jody Williams, chef
• WHAT: Inspired by European traditions that honour a history of craft & design
• WHERE: 42 Grove Street, New York, New York, USA

“Opened in 2011 by Chef Jody Williams and housed within the historic and charming West Village neighbourhood of New York, Buvette has been the spot to walk in at any time of day to enjoy an espresso, a lunch with an old friend, or a cocktail at the bar in the early hours of the morning. We are inspired by European traditions that honour a history of craft and design, where each delicious detail evokes a sense of story, place and delight.

“We source locally at every possible opportunity and have cultivated strong relationships with some incredible local and regional farmers, cheesemongers, bakers, and artists over the years.”

To read more about Buvette, visit their Truth, Love & Clean Cutlery profile here.

Craft

• WHO: Tom Colicchio, chef/owner
• WHAT: Simply prepared dishes highlighting pristine, seasonal ingredients in a warm, welcoming atmosphere
• WHERE: 43 East 19th Street, New York, New York, USA

“Locality goes hand-in-hand with seasonality. If you’re truly buying local, you will always get items that are in-season. The quality will be higher, the ingredients better tasting, meaning they don’t need to be over-prepared. This idea is at the core of Craft. We partner with local farms and the Grow NYC Greenmarkets to source the freshest ingredients of the season from trusted sources. We write our menus based on ingredients in season each and every day, and use simple preparation techniques to let the flavours of the season shine.

“We support local farms, vineyards, families, and markets. Looking beyond broad labels alone, we get to know each one of our partners personally to ensure quality, responsibility, and respect behind the ingredients we source. We also pride ourselves on the community we’ve built here at Craft. Within our walls we have team members who have been with us for over seventeen years – including entire families. We also take pride in the education we provide young chefs, offering a solid platform and mentorship to rise in their own careers.”

To read more about Craft, visit their Truth, Love & Clean Cutlery profile here.

Craft (New York, New York, USA)

Blue Hill

• WHO: Dan Barber, chef, David & Laureen Barber, co-owners
• WHAT: A restaurant in New York City that is focused on cooking from the whole farm
• WHERE: 75 Washington Street, New York, New York, USA

“Flavour. At the end of the day, that's what we're after. But it just so happens that if you're pursuing great flavour – truly jaw dropping, delicious flavour – you're also pursuing the right type of ecology and the right type of agriculture. They're really one in the same. Our goal is to cook more in harmony with the land and create a culture of eating in a way that reflects that.

“We try to focus less on labels and more on the ethos of a farm or producer. It goes back to that dialogue, where we're able to ask questions and really understand the needs of each supplier. That connection is much less quantifiable than a sticker that says ‘organic’ but the payoff is much bigger.

“Blue Hill sources from over forty different farms and has supported New York's Greenmarkets and their farmers for over twenty years, and with Blue Hill being so close to the Union Square market, we've been able to foster some very close relationships with those individuals. It gives our cooks and front of house a lot of great exposure to many types of farms and food producers.”

To read more about Blue Hill, visit their Truth, Love & Clean Cutlery profile here.

Blue Hill (New York, New York, USA)

Avalon Breads

• WHO: Jackie Victor, co-founder/CEO
• WHAT: A socially responsible bakery, serving freshly baked goods made with 100 per cent organic flour
• WHERE: 422 West Willis, Detroit, Michigan, USA

“We were one of the only retail businesses in our neighbourhood when we opened our doors in 1997. We were joined by Detroit-owned businesses on our block and became the most diverse community of business owners and customers in the country. Our business has always been a gathering place for the community, where we aspire to make every person who walks through the door welcome.

“In addition to purchasing local produce, we have always searched out local artisan food businesses, including jam, honey and potato chips. In many cases we were their first customer and nurtured them while they grew and learned their business. It has been gratifying to see many succeed and created a huge amount of goodwill in the community. We use one hundred per cent organic flour in all Avalon products and we were an early supporter of the urban agriculture movement."

To read more about Avalon Breads, visit their Truth, Love & Clean Cutlery profile here.

Avalon Breads (Detroit, Michigan, USA)

Merchants Pub & Plate

• WHO: T.K., chef/co-owner & Emily Peterson, co-owner
• WHAT: A proud Midwestern gastropub trying for an impact beyond the table
• WHERE: 746 Massachusetts Street, Lawrence, Douglas County, Kansas, USA

“Our community. It's why we do what we do. Working with our neighbours to bring the best of what's available locally to the table, showcasing the specialties of our region, supporting our local economy, and hosting guests for a great meal.

“In all that we pursue, first and foremost we are here to add value to our community. It's why we believe in buying local. There are obvious reasons to buy local – ingredients at peak freshness, quality that we can literally handpick from the field, and reducing our impact on the environment. What is not always obvious is that buying local extends well beyond the plate. We are supporting other small business with our dollar. We are reinvesting in what has made us successful: the people in our community.

“Lawrence is a special place, full of special people. Our pub family is second to none. These are creative, savvy, hard-working individuals who are passionate about the industry and it's our pleasure to provide an environment that supports their growth.”

Recent news: Merchants Pub & Plate are celebrating three first place awards in the Best of Lawrence: Best Chef, Best Dish and Best Happy Hour! In addition to its first place finish, our Brussels sprouts dish has been voted the #1 Most Iconic Dish by Lawrence Magazine. Don’t miss the winning dish recipe included this week!

To read more about Merchants Pub & Plate, visit their Truth, Love & Clean Cutlery profile here.

Merchants Pub & Plate (Lawrence, Douglas County, Kansas, USA)

St. Mark’s Chop Room

• WHO: Jonathon Stranger, chef/owner
• WHAT: Neighbourhood steakhouse serving single-ranch pastured beef
• WHERE: 6462 Avondale Drive, Nichols Hills, Oklahoma, USA

“At St. Mark's Chop Room we are obviously very passionate about our steak but we are also, maybe more so, passionate about the quaint neighbourhood hang out we have become. A simple nook that people can escape to for attentive service and delicous food. The overall feel and concept just warms us and we love bringing that to our guests.

“St. Mark's to us is not just a place for gathering but a place we believe that makes a positive impact in our local community. We are constantly grateful to be able to give to local charities and donations of meals, or our time to support causes we all believe in. We are a small team and being able to work together and grow together is very important to us.

“Environmentally, by keeping ninety-five per cent of our products local we know we’re cutting down on how much fuel, and how long it takes for our food to get to us. We also only work with local food purveryors who practice organic growing or raising of their cattle.

“Iron Horse Ranch and Ted Davis really are the reason this place exists. Ted, along with his mother, has been keeping this place going since the early eighties. They started with an unknown breed and raised it in a way that was different at the time, but believed it was the right way of doing it. Now they really have some of the best beef you will ever have and it's because of their dedication for three decades that we are able to have this amazing product.”

To read more about St. Mark’s Chop Room, visit their Truth, Love & Clean Cutlery profile here.

St. Mark's Chop Room (Nichols Hills, Oklahoma, USA)

The Compound Restaurant

• WHO: Mark Kiffin, chef/owner
• WHAT: Nationally ranked contemporary American restaurant in the Historic Arts District
• WHERE: 653 Canyon Road, Santa Fe, New Mexico, USA

“We source as many ingredients locally as we can and have developed relationships with local farmers. Our Waygu beef is local, our lamb comes from Moriarty which is just down the road – I've been sourcing from them for almost fifteen years. Many of our mushrooms are grown in Taos and we try to source as much as we can with vendors at the amazing Santa Fe Farmers' Market. Sourcing organic, chemical free and humanely raised produce and animals is the only way to cook. It has been my consistent philosophy and it hasn't wavered.

“Because of our location in the high desert, water use is a factor in our restaurant. We ‘recycle’ water from guests’ water glasses to water the plants and flowers. I've done it every summer since I started and it's a small thing, but it counts. We use corn-to-go utensils and paper-to-go boxes as well as paper straws. It's the little things that add up."

To read more about The Compound Restaurant, visit their Truth, Love & Clean Cutlery profile here.

The Compound Restaurant (Santa Fe, New Mexico, USA)