About this Business
From Our Editors
Complete control over ingredients allows a chef to make more informed decisions in the kitchen. Chef Jeff Landry works toward complete oversight of his dishes, incorporating locally sourced vegetables and dairy products at The Farmer’s Table and butchering meats himself. The Mediterranean-tinged cuisine also incorporates local and imported cheeses as well as pastas rolled by hand in the restaurant. Roasted sweet potatoes fill the air with their earthiness and mingle with grass-fed beef brisket that is slow braised with brown sugar and local beer.
The sounds of jingling silverware drift from two outdoor patios, hinting at mealtime revelry or a knight whose fork has fallen down into his armor.