Farm-to-Table May be the Buzzword, But Good Food Is Always in Style
It’s another new name in Philadelphia Weekly’s Food section. Christina Perachio reviews the truly farm-to-table, Russet.
“Farm-to-table,” “garden,” “local,” “sustainable,” “organic”: these have become buzzwords in the restaurant industry, one that seems to look more and more like a living, breathing Portlandia skit each time a new spot flicks on its Edison bulbs and plants an herb garden on its roof. But why be cynical? It may be a trend, but the food’s great—and that’s no fad.