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Susquehanna Life

Susquehanna Life's Fall 2018 Dining Guide

Sep 10, 2018 01:34PM

Best Farm-to-Table restaurants,
as chosen by our readers

John J. Jeffries (300 Harrisburg Ave., Lancaster), located inside the Lancaster Arts Hotel, features seasonal, sustainable and farm-fresh food served in an intimate setting. Ingredients are sourced from small Lancaster County organic farms nearby. Heritage pork is acorn-fed, grass-fed beef is dry-aged and pheasant is free-range. A small-plate standout is Cornmeal Encrusted Fried Green Tomatoes and a large-plate favorite is Wild Alaskan Salmon (one of many Responsible Seafood Catches served nightly) served with spelt berries, quinoa and green lentil pilaf mixed with mushrooms, asparagus, spring onions, lemon beurre blanc and tomato salsa.


Lotus Farm to Table (112 W State St., Media) has an Asian orientation, as a result of proprietor Courtney Rozsas’ travels through China and Japan. The result is healthy, delicious menu items created from locally sourced and organic products grown, caught and raised by local farmers. Standouts include: Grilled Tofu with hoisin carrots, watercress and burnt almond; Chicken Sausage Sandwich with roasted peppers, sriracha and cilantro; and Cornmeal Crusted Mahi Mahi Sandwich with yogurt romesco, cucumber and onion. Yum.


You can feel good about eating at The Blind Pig Kitchen (236 Iron St., Bloomsburg), which sources ingredients from organic local farms. The meat comes from animals raised humanely outdoors and without the use of antibiotics or added hormones. Serving brunch and dinner, popular menu items include: Smoked Chicken Legs grilled with cherry barbecue glaze; Mushroom Cavatelli tossed with garlic scape pesto; and Pan Seared Rainbow Trout topped with buttermilk buerre blanc and spruce oil. 
Weekly specials surprise and delight.  


We’ve enjoyed Founding Farmers in Washington, D.C., and are excited to find one in King of Prussia’s Town Center (255 Main Street #180).  More than 47,000 family farmers majority-own the company’s restaurants; the first one started in 2005 in Washington, D.C., (and spread to VA, MD and PA) as a way for members of the North Dakota Farmers Union to bring their products directly to consumers. Menu ingredients are supplied by hundreds of family farms. Everything is delicious, but standout lunch and dinner items include:  PA Mushroom Bakers Pizza and Spicy Fried Chicken with mashed potatoes, collard greens and honey meunière. 
Don’t forget to try the Skillet Cornbread and Weekend Brunch Buffet!

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