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Alameda​のベストファーム・トゥ・テーブルレストラン

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現在地周辺のご予約可能な店舗(9)

Farm Tableの写真
4.7
素晴らしい(550)
価格:普通
• Farm to table • ウェイク フォレスト
本日22回予約が入りました。
Farm Table is a locally owned and operated restaurant that has been a part of the Wake Forest community since 2014. We have watched this community grow. We have grown along with it, and as a result, we have been successful. It has been through this growth that we have become a staple in our community. Our statement of farm to table is our truth. We support as many local growers as we can because it is the local community who support us day in and day out. We truly love being a part of this amazing community.
Alley & Vineの写真
4.2
非常に良い(783)
価格:高い
• Farm to table • アラメダ
本日1回予約が入りました。
Alley & Vine showcases the California bounty - beautiful produce, pristine seafood, livestock raised with care. Each cocktail is hand-crafted with a reverence for season and quality. The wine list is one of the most preeminent in Alameda, featuring both domestic & international options.But most of all, Alley & Vine is a warm, welcoming place to enjoy yourself and the company of those you care about. Our team is a family and we want to care for you & yours.
Revival Bar+Kitchenの写真
4.4
非常に良い(2817)
価格:高い
• Farm to table • バークレー
本日18回予約が入りました。
Revival Bar+Kitchenはディナーに、地元の食材を用いたテーブル・トゥ・ファーム、スナウト・トゥ・テイルの大変おいしい料理を提供しています。フルバーではオリジナルの手作りのカクテル各種を用意し、ショーの後の食欲を満たすバーメニューも用意しています。ビジネスディナーから結婚披露宴までに対応する、40名収容可能なプライベートルームを併設しています。
Niku Steakhouseの写真
4.8
素晴らしい(861)
価格:非常に高い
• Farm to table • 相馬
本日40回予約が入りました。
Located in San Francisco’s Design District, Niku Steakhouse is a meat-focused restaurant, highlighting an in-house dry aging program, exclusive cuts of coveted Japanese A5 wagyu with an emphasis on wood fired cooking. Niku, by the Omakase Restaurant Group, hosts a dining room oriented around a roaring custom binchotan charcoal and wood-fired grill, where guests watch as Executive Chef Dustin Falcon (Lazy Bear, The French Laundry) and his team prepare steaks to perfection. At Niku, there is a true marriage of American and Japanese sensibilities. Falcon’s cooking is driven by the terroir of Northern California — which finds its way onto the menu through foraged ingredients and products from local farmers — met with the highest quality domestic and A5 Japanese Beef.
donato&co.の写真
4.7
素晴らしい(1747)
価格:高い
• Farm to table • バークレー
本日38回予約が入りました。
Rustic Italian cuisine with a contemporary twist,featuring house made pastas & locally sourced seafood & meats.Well-situated in Berkeley's lively Elmwood district, Donato & Co. offers rustic Italian cuisine with a contemporary twist.Chef Donato Scotti has partnered with longtime friend Chef Gianluca Guglielmi to bring his third restaurant concept to the Bay Area.Anchored by a warm and sophisticated setting with a natural and authentic Italian vibe, the dynamic menu reflects the chefs' culinary philosophies of using fresh, simple ingredients in inventive ways, drawing upon each region of Italy with a sensitivity only natives can express.
Olivea Farm to Tableの写真
4.9
素晴らしい(58)
価格:非常に高い
• Farm to table • エンセナダ
本日1回予約が入りました。
At Olivea Farm To Table, you’re not just here for dinner—you’re here to discover, feel, and connect with the land in its purest form.Your journey begins in our living garden, where our Garden Tour Guide will lead you through lush rows of vegetables, grown with deep respect for nature. You’ll taste ingredients right at their source, kissed by the sun, experiencing the true essence of organic food.From the garden, you’ll enter our dining salon, where the scent of nature and a carefully curated soundtrack—inspired by the science of growing happy, healthy plants—set the tone for an unforgettable meal.At Olivea, vegetables take center stage, first presented in their raw form before becoming a culinary expression. Our menu evolves every three weeks, staying true to our farm-to-table philosophy.We welcome all dietary needs with pride, ensuring every guest can enjoy the magic of our harvest. 🌿✨
TATI Farm to Tableの写真
4.5
非常に良い(787)
価格:高い
• Farm to table • Budapest
本日60回予約が入りました。
FARM TO TABLE – LITERALLY.When we say farm to table, we mean it.Because we have our own farm. And the love for it brought this restaurant to life. That is why we believe in Hungarian smallholders, local ingredients and enjoy the beauties of the countryside.Our mission is to take along this feeling to the downtown of Budapest. But we also bring our passion for seasonal dishes and sustainability with us. To showcase local products in new and more contemporary way.Welcome to TATI!
The Farm Table – Darts Farmの写真
4.7
素晴らしい(782)
価格:高い
• Farm to table • エクセター
本日18回予約が入りました。
Voted "The Best Newcomer" restaurant at the recent May 2023 Food Reader Awards, The Farm Table is all about taking food off the farm & into the fire, celebrating the simplicity of beautiful ingredients grown, reared, caught & crafted on our doorstep.We aim to get as much from our farm onto your table as possible and if it’s not from our farm it’s from our vibrant community of like-minded artisan food producers, farmers & fisherman who share our passion. Opening Hours Monday - Tuesday: 12pm - 3pmWednesday: 12pm - 3pm | 6pm - 8pmThursday, Friday & Saturday: 12pm - 3pm | 6pm - 9pmSunday: 12pm - 4pm
Tsar Nicoulai Caviar Cafeの写真
5.0
素晴らしい(30)
価格:高い
• Farm to table • フィナンシャル・ディストリクト、エンバカデロ
本日2回予約が入りました。
As pioneers of farming Sturgeon for caviar, our mission is to provide a quality caviar that rivals the traditional imported varieties. By offering an alternative to the caviar harvested from wild Sturgeon, we can alleviate the demand for imported caviar, thereby ensuring an abundant and consistent supply of caviar from around the world for generations to come. Equally important for us, and for the survival of wild Sturgeon, is to educate our consumers on the importance of choosing sustainable caviar.We have seen top chefs and gourmet aficionados switch their loyalty from Caspian caviar to California farmed Sturgeon caviar, thus embracing and supporting this crucial movement. The more successful we are in educating our consumers, the more we can help change the paradigm for how America's professional and amateur chefs perceive and eat caviar.
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