The 13-course tasting menu takes around three hours to get through – though you’ll savor every minute. Why Go? N/naka is a kaiseki, “a traditional Japanese culinary art form that reflects the ever-changing rhythms of the earth by taking the freshest seasonal ingredients and presenting them in their most natural states.” Clear your evening and come hungry. There are plenty of options on the menu for vegans, vegetarians and carnivores alike, portions are not gargantuan and the flavors are on point. The Ohio chain (please come to Colorado!) features all organic, locally grown and artisan-made ingredients in its wraps, burgers, pizzas, and sandwiches. Why Go? Northstar is taking the idea of a “diner” to the next level. The chef works closely with local farmers and growers to source food with “integrity, flavor, and soul.” Here, Here! That’s not all, Juniper’s wine and tap beer list features local wines and brews that can’t be found anywhere else. Throughout the menu, you’ll find local eggs, non-GMO and organic certifications, cage-free chicken and grass-fed beef. Why Go? Juniper is all about the ingredients. Go early for the wine cellar and garden tour. For much of the year Herbfarm’s own gardens supply the restaurant’s produce. The restaurant chooses the best from farm, forest, and sea to create thematic 9-course dinner and wine pairing each night. Why Go? The Herbfarm bills itself as “a celebration of the food and wines of the Pacific Northwest,” and we couldn’t agree more. Even the milkshakes, which are all under 310 calories BTW, are made with organic rBGH-free milk. The chain uses organic and fair trade ingredients and air bakes rather than fries its fries, chicken fingers and more. Why Go? Who says fast food can’t also be good for you? EVOS is doing things right. If splurging is not on your menu, enjoy snacks, farm-fresh lattes, and other locally grown goodies at the Café and Grain Bar. Go early to tour the farm then change into your fine attire for a multi-taste feast highlighting the abundance of the Hudson Valley. Why Go? In addition to being a restaurant, Stone Barns is a working four-season farm and educational center with a mission to build consciousness about the effect of everyday food choices. Chef-owners Jen Castle and Blake Spalding operate Hell’s Backbone Grill following Buddhist principles, with a commitment to sustainability, environmental ethics, and social and community responsibility. The restaurant was selected as a James Beard Foundation Awards semifinalist in 20. In fact, it’s why people go to Boulder, Utah. Why Go? Hell’s Backbone Grill is in one of the most remote towns in the United States. Want to join us? Here’s where we’re dropping our pin. We’re loading the car with our favorite healthy snacks (it’s hard to eat junk with destinations like these) and hitting the road. Local craft brews and wines on tap? Keep ‘em coming. The possibility of a farm tour before dinner? Sign us up. Locally sourced and certified organic? Yes, please. But today we’ve got more epicurean foodie destinations on our agenda. We often talk about snacking while on a trek to the Tetons or a scenic drive along the Blue Ridge Parkway (and they are certainly amazingly worthy pursuits). Nothing says summer like a good road trip.
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