Five Things to Know About The Fremont Diner
“If Alice Waters had her culinary awakening in Baton Rouge instead of Brittany, she might have a created a restaurant like The Fremont Diner,” wrote Stett Holbrook in San Francisco Magazine. Like its name suggests, The Fremont Diner is a diner, but one that takes a distinct approach to the American roadside establishment, bringing a farm-to-table philosophy and a Southern bent to classic quick-order dishes. Read on to see how the chefs make this philosophy a reality:
What’s old is new. Visiting the diner feels like a step back in time. A roadside sign reading “Diner: Cold Drinks & Country Cookin’” looks pulled straight from the ‘50s. Classic cars frequent the parking lot. Pies and biscuits stay fresh beneath glass servers.
Some ingredients are sourced literally feet away. On the farm grounds out back, chickens lay eggs in the hen house. Herbs and vegetables warm in the greenhouse. And every now and then, you can sniff the bacon curing in the smokehouse.
Nearly everything else comes from in state. Milk from Clover Stornetta Farms, beans from FourBarrel Coffee, flour from Central Milling—the chefs uphold a commitment to local and sustainable wherever possible.
Don’t mind the chicken wire. A bit of roughness around the edges adds warmth to the place. Take, for instance, the front counter, where the menu is scrawled in chalk across blackboard sections.
They get creative with the milk shakes. You may need a minute to pick flavor, what with options such as horchata, Ovaltine, and buttermilk.