Three Local Restaurants Using Local Products


What’s better than supporting local restaurants? Supporting local restaurants that use locally produced ingredients. These three restaurants (and many more!) feature menus that evolve with the bounty of the seasons.

Bouquet works with local farmers and producers to build its changing daily menu.

Photograph by Lance Adkins


Area farmers determine the menu, says chef-owner Stephen Williams, who calls Bouquet’s planning a “constant evolution.” The kitchen works with about 60 area farms, fisheries, and other local producers, and soon they’ll be launching an interactive map online to spread the gospel of sustainable local food systems for home cooks.
519 Main St., Covington, (859) 491-7777,


With a passion for scratch cooking with wholesome ingredients, Marc and Rachel Seeberger opened Bite in 2012 with a goal of supporting the slow food movement and local farmers. Since then, the casual eatery has gone further in reducing its carbon footprint by growing organic produce and keeping beehives on its two-acre property.
1279 State Route 131, Milford, (513) 831-2483,

The Baker’s Table

Chef-owner Dave Willocks calls Local Food Connection and area farmers our local restaurants’ “secret weapon.” He founded The Baker’s Table on the concept of nourishment through local, seasonal foods, and his menus change on a near-monthly basis—substituting on the fly based on ingredient availability on any particular day.
1004 Monmouth St., Newport, (859) 261-1941,

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