It’s been a whirlwind couple of years for Farm to Fork.
In 2014, Hugh Harris bought the Ringgold, Ga., restaurant surrounded by lush mountains. He spent the subsequent year getting to know his customers, while preserving Farm to Fork’s fresh, never-frozen philosophy.
Then, in 2015, he completely renovated the restaurant: from floor to ceiling to menu.
First, he redecorated. The eatery’s Southern-style recipes are now reflected in its
mason jar-inspired light fixtures and swaths of burlap atop every table.
Second, he updated the menu to emphasize grilled over fried options. He even added a new wood-fire grill to the kitchen, taking the menu to flavorful new
heights.
Some of the new wood-fired dishes include tender grilled smothered chicken
breast and rich-tasting grilled tenderloin medallions. There are wood-fired crabcakes, grilled seasonal vegetables and more.
Hugh’s efforts were not in vain. In 2015, Farm to Fork was voted North Georgia’s Best Restaurant, Best Dining Experience and Best Business Lunch in Chattanooga Times Free Press’ Best of the Best awards.
Royal Red shrimp grit cake appetizer available at Farm to Fork in Ringgold, GaAnd 2016 is already shaping up to be another biggie as Farm to Fork kicks off the year under new Executive Chef Emily Cribb, who is helping elevate the tastes of Ringgold.
“She was hired as a line cook, but I saw her talent,” Hugh said. Emily’s menu features more options for higher-end steaks and seafood such as sea bass and Royal Red shrimp.
“The best tasting shrimp in the world,” Hugh calls it.
However, Farm to Fork will still offer all its down-home classics, from grilled cheeses to the restaurant’s Sunday chicken and dressing special.
“Sundays are big. Really big,” said Hugh. But this year is sure to be bigger still.