The evolution of farm to table

Restaurants growing produce and raising animals on site are taking the fresh-is-best approach one step further.

Imagine fine dining that involves eating vegetables while being able to simultaneously watch them grow. It's the next iteration of farm-to-table; chefs are going the extra mile to actually purchase their own farms—or partner with them—to ensure produce is plucked and served at the peak of freshness. In growing their own heirloom vegetables and raising heritage pigs and free-range chickens, the distance from farm to plate (and subsequently mouth), is shorter than ever. Click through the slideshow above for a look at a few places doing it right.