Farm to Fork recently celebrated its grand reopening by doing what it's always done best: feeding people.
Surrounded by lush Georgia mountains, the scenic Southern eatery has seen some substantial changes over the past few months. The walls
are freshly painted, the floor has been redone and the kitchen has been upgraded.
All thanks to new owners Hugh and Lori Harris, who now run the place with partners Jim and Elaine Hornady.
One thing that hasn't changed much, however, is the menu.
"I wanted this place because of its concept," said Hugh, who before buying the joint was a steadfast regular. Under the foursome's leadership, he said the restaurant is now more focused than ever on quality food and genuine hospitality.
Quality food and pretty food, I thought as a server carried an armful of beautiful dishes past the table. There was a stacked farmhouse burger on a soft bun, its plate flecked with garnish and paprika so that it looked like modern art. Another plate held the buttery, crisp and golden seafood trio: thick shrimp, even thicker cod filets and delicate crab cakes arranged around a center stack of creamy mashed sweet potatoes.
Hugh describes Farm to Fork's menu as "eclectic Southern cooking." The best-selling meal is the beef tenderloin medallions, made using black Angus beef from Braveheart Farms and always hand-cut and hand-trimmed in-house. The restaurant's chicken is sourced from Springer Mountain and all the vegetables are fresh and local too.
"Everything is fresh," Elaine reiterated. "Nothing comes from a can and we don't even have a microwave on the premises."
Farm to Fork offers a variety of beers and wines, but only "to enhance the food. We're not a sports bar," Jim told me.
The business is big on family. After all, many of the recipes are inspired by Lori's own grandmother who was a cook in the region for more than 40 years. "Elise 'Nanny' Nichols," Hugh calls her. The crew even uses some of Nanny's antique pans when cooking certain specials - like the wildly popular chicken and dressing.
"We made that chicken and dressing as a Sunday special once and ran out in 40 minutes," Elaine laughed.
Farm to Fork features a different lunch and dinner special daily. For lunch you might catch its gorgeous Reuben sandwich or chicken salad slider.
Dinner specials have included grilled chicken cordon bleu and good old-fashioned Southern fried chicken.
The new(ish) and improved down-home diner may appreciate that kind of old-fashioned comfort, but still, it is always looking forward. To stay up to date on the daily specials or latest promotions, you can follow Farm to Fork on Facebook.
You will definitely want to stay tuned for the forthcoming menu expansion. Soon, Hugh says, the restaurant will add an express lunch menu, making it easier for business folks to get in and out. Eventually, the breakfast menu - currently offered every Saturday and Monday from 7-10:30 a.m. - will be available daily.
"We're bringing family back to the dinner table," Jim said. As well as the breakfast, brunch and lunch table.