Awards
We are honored to receive many awards over the years, including: Best Breakfast, Best Vegetarian/Vegan, Top Brunch Destination, Best Farm to Table, Best in Fayetteville, Dog Friendly Patio, Best Pancakes in Arkansas, Healthiest Restaurant, Top Ten Meal of 2020, Best Curbside Takeout in Arkansas, Best Hidden Gem Restaurant in Arkansas
We are grateful for your love and support!
Press/Media
Cobbs, Carpaccios and Crawfish: Guy Choate’s Top 10 Meals of 2020
The best hidden-gem restaurant in every state : MSN Lifestyle
The Food Network "50 States of Pancakes: The Best Pancakes in America"
Edible Ozarkansas "The Farmer's Table Cafe: Sourcing Locally Year Round"
Huffington Post "College T own Guide: Top Places to Eat, Drink & Explore"
P. Allen Smith "The Farmer's Table: A Model of the Farm to Table Movement"
Edible Ozarkansas Recipes: Our Must-Try Local Dish Beans, Greens & Cornbread
Roadtrippers.com "Arkansas' Best Drive: The Pig Trail"
Movoto blog "15 Restaurants in Arkansas That Will Blow Your Mind"
USA Today Travel "The Ozarks' Original Food and Drinks"
40/29 "New in the Natural State"
Idle Class magazine "Where Locals Meet & Eat"
Arkansas Times Best Restaurants in Arkansas: "The Farmers Table, Where Food, Community Meet"
Dream Vacation Magazine "15 Best Things to do in Fayetteville, AR"
Our buying guidelines/cooking practices:
We use only organic coconut oil, ghee, sunflower & olive oil in all our cooking.
Local always and first. We work with small sustainable family farms to purchase all our meats, vegetables, fruits, grains & many added-value products. Since opening in 2014, we have supported over 100 different local farmers and producers and have invested over $2 million into our local food economy.
All of our meat is pastured raised and pasture finished. Animal Welfare Certified. Fed non-GMO feed.
Organic/chemical-free produce and no GMO's
Zero Waste Kitchen. We believe in minimal food waste and follow the Food Waste Hierarchy- donating edible leftovers to hunger relief, then sending inedible scraps to feed animals, and finally composting whatever is leftover. We have a food recovery plan for all catering events. Basically, we believe that food is not trash and we work hard to keep it out of the trashcan.
We have on-site gardens that we are continually building. We plan to have extensive herb and fruit collections as time and helping hands allow us to do.
We are GREEN! We recycle and compost to create minimal waste. We use green cleaners where possible. Organic gardening practices. Recyclable take-out containers. Mindful purchasing practices.