Six Farm-to-Table Restaurants Accessible by Electric Vehicles
in North America
Go EVerywhere &
taste authentic, regional cuisine
By Emie-Claude Lamoureux
In North America, farm-to-table restaurants are proving to be increasingly popular among tourists, including electric vehicle (EV) owners. It’s a movement we feel compelled to promote, as restaurants that support local farmers and local sourcing, practice respect for the living and the Earth. And, when we choose to eat locally, it means taking the time to discover authentic and regional cuisine. These values mirror ours, and that’s why today, we’re happy to highlight six North American restaurants, all accessible by EV!
The Wooden Monkey
Halifax, N.S., Canada
In 2003, Hurricane Juan, which blew winds of 157 kilometers per hour in Nova Scotia, forced the Maritime province to close all of its roads and stores, disrupting all supply chains on the territory.
“If Nova Scotia remains isolated from the rest of the world for an indefinite period, does it have enough food to supply all of its residents?”
“In terms of daily resources, what is Nova Scotia’s level of dependence vis-à-vis its suppliers and external producers?”
“How many farmers are there in Nova Scotia?”
These are the questions that Lil MacPherson, co-founder of The Wooden Monkey, asked herself during her time in isolation. And so, born from Hurricane Juan’s ravages, The Wooden Monkey restaurant is a true symbol of Nova Scotia’s food, cultural and community resilience. When we eat here, we exclusively support organic and local farms as the restaurant gets its supplies directly from regional farmers, and uses ingredients sourced exclusively from the Maritimes.
This includes removing mainstream soft drinks from its menu. Rather, The Wooden Monkey serves locally produced sodas, such as root beer, or even cranberry or blueberry sodas. Local apple juice and homemade lemonade are also on the menu.
Finally, for electric vehicle drivers looking to charge their EV battery, a level two charging station provided by the charging network ChargePoint can be found at less than one kilometer from the restaurant.
Photographer: Brookes Capewell
Photo credit: Indigenous Restaurant
Sarasota, FL, U.S.A.
The famous Indigenous Restaurant in Sarasota, Florida, was created by award-winning Chef Stephen Phelps. As a responsible seafood policy advocate, a Blue Task Force member, a volunteer for Chefs Move to Schools and as a recreational fisherman, Chef Stephen Phelps really does everything he can when it comes to educating his clients about the seafood served on-site. With partners such as Monterey Bay Aquarium, Niman Ranch and Chef’s Collaborative, Indigenous Restaurant goes beyond serving quality dishes to engage communities in promoting sustainable supply and humane farming practices, responsible agriculture and respect of the planet.
As its name suggests, Indigenous Restaurant chooses to highlights ingredients from the local food system on its menu. Meaning that all of the ingredients follow the rhythm of the seasons and promote the discovery of an eco-friendly and authentic cuisine!
Located in the historic Towles Court district of downtown Sarasota, the building has been meticulously restored to complement its surroundings with comfortable, sophisticated indoor and outdoor dining, available year-round. A level two charging station can be found nearby, using the ChargeHub map.
Calgary, AB, Canada
Formerly known as a seasonal summer bistro, the team behind River Café shaped the location into a restaurant known to work with local ingredients to create its menu. Moving in stages, River Café staff traveled the territory in order to find quality native food, grown and raised naturally, without pesticides or chemical fertilizers. One of its interesting features is that it is certified level 3 by LEAF (Leaders in Environmentally Accountable Foodservice).
Its culinary team knows the local producers with whom they work. Sometimes, they even take part in harvesting the seasonal yields! Urban agriculture is another lever that supports a resilient food system, which is why River Café buys from half a dozen urban farmers.
River Café remains aware of what it produces and is always on the move, in a process of improvement with the aim of increasing their production of food on site. That’s why a vast edible garden can be found in raised beds on-site—so that vegetables, berries and edible flowers can be delicately hand-picked.
Need to charge your EV battery? Several level two charging stations can be found near the restaurant, most of which are provided by the ChargePoint charging network.
Photo credit: River Café
Executive Chef Chris Eddy, who joined Winvian Farm after working in the galaxies of Alain Ducasse & Daniel Boulud
Photo credit: Winvian Farm
Morris, CT, U.S.A.
Winvian Farm in Morris, Connecticut, is a luxury farmhouse encompassing one hundred and thirteen acres of heaven on earth, beautifully paired with five-star gourmet cuisine. The grounds are private, with three greenhouses and three hectares of organic gardens, an apiary, a chicken co-op, a vegetable cellar and fruit trees, provisioning succulent ingredients to Winvian Farm cleverly crafted menus. Seven months of the year, 70% of the products served in the restaurant come directly from its territory. During the rest of the year, the kitchen ensures to continue using as many local organic products it can find.
Regenerative and biodynamic agriculture is part of the foundation of the farm. Here, guests can help handpick ingredients for their next meal, providing a unique and immersive experience. An activity that also promotes respect for the land and the food that we eat. Last, Winvian Farm offers gardening and cooking lessons to its guests, continuing to share its philosophy of the importance of local food. Electric vehicle drivers will be able to find a level two charging station of the Tesla network, directly in the farm’s parking lot.
Fogo Island Inn
Joe Batt’s Arm, N.L., Canada
In the province of Newfoundland and Labrador is an internationally-renowned auberge: the Fogo Island Inn. Here, food is the means by which nature and culture come together to form an absolute expression of the locality. Led by executive chef Jonathan Gushue, the Inn’s culinary team uses ingredients dictated by the still wild world of Fogo Island to create dishes that reflect the northern region: parsnips with rhubarb jelly, salted cod and shaved turnip, roasted cabbage and dumplings, and much more.
Following a concrete and accredited environmental strategy, the Inn’s culinary team brings together a large number of fishermen and farmers directly from Fogo Island and eco-responsible suppliers. It must be said that the particularity of the place does not stop at the choice and respect for the products. Everything has been thought out to make the Fogo Island Inn a resilient place. From the steel frame of the highly insulated Inn to the triple glazed windows which provide further insulation against the northern cold. In addition, two water tanks have been installed in the basement to collect and filter the water, which then supplies greywater in the bathroom facilities, laundry rooms and in kitchen appliances. The level two charging station for electric vehicle drivers is located in the parking lot of the Inn which further solidifies its carefully thought out sustainable design!
Photographer: Michael Hayter
Photographer: Alex Fradkin
Photographer: Noah Fecks
Brooklyn, N.Y., U.S.A.
Fette Sau (which means the fat pig in German) is a BBQ restaurant designed for conscious carnivores who support food transparency, notably—the origin of the meat product and humane farming practices. Here, the meats offered on the menu all come from heritage breeds, raised naturally by small family farms and contain no antibiotics or hormones.
The meat, ordered by weight and served on paper, can be paired with a craft beer of your choice, or with an American spirit. Of course, all made by small local producers! Located in the Williamsburg neighborhood of Brooklyn, there are several level two charging stations nearby.