Legume Bistro has been blazing the trail for ethical and sustainable sourcing since it opened in 2007. Chef and co-owner Trevett Hooper's decision to hold such high standards grew out of his own passion for local food and humanely raised meats. The restaurant is known for serving locally grown food year-round, which they sustain through fermenting, pickling and preserving the harvest. They also do much of their own butchering in house, which enables them to offer humanely-raised, high-quality meat at a competetive price.
Ethical Farm Sources
• Smith's Organic Farm for eggs
• Greenawalt Farms for eggs
• Jamison Farm for grass-fed lamb
Legume's menu changes every day, depending on what's in season. Some of their regular classics include grass-fed beef tartare and homemade kimchi.
The most recent menu is available at legumebistro.com/menu.php .
During our visit to Legume Bistro, Chef Trevett sat down with us to talk about the values that drive Legume's exceptional menu. As a modest restaurant, they avoid educating about their food and instead educate through it. Find out how they prioritize standards for ingredients, the hurdles they've overcome along the way, and what has allowed them to maximize the amount of locally grown food they serve.