The rise of conscious eating has inspired the opening of many farm-to-table restaurants around the world, but ‘Locale’ is a newly opened eatery in California that stands apart from the rest for several reasons.
Locale is a new venture from American chef Katy Cole, who previously worked at Michelin-starred State Bird Provisions in San Francisco. At the farm-to-table restaurant, Cole offers just seven or eight dishes each day, with daily menus based upon the vegetable boxes received directly from farmers in Japan. At Locale, pork comes from Kagoshima and lamb is sourced from Hokkaido.
One of the signature dishes served at Locale is made with avocado, fresh jalapeño peppers, olive oil, lentils, sherry and shallots served on a layer of yogurt that is brightly colored from the addition of the red shiso herb.
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