Quince – San Francisco, California
For those missing the Michelin star experience, Quince, a celebrated fine-dining restaurant in San Francisco, has you covered. In response to the COVID-19 pandemic, Quince temporarily closed their Jackson Square dining room and relocated the restaurant to Fresh Run Farm, their coastal farm in Bolinas. There, diners can enjoy a Michelin-starred, multicourse lunch in individual greenhouses planted in the fields of this 25-acre working farm. At $375 per person, the meal is definitely a splurge, but guests can make a whole day of the experience with a guided tour of the farm with third-generation farmer Peter Martinelli, pick their own vegetables, interact with the chefs and enjoy lawn games.
Go: Quince at Fresh Run Farm, 615 Horseshoe Hill Road, Bolinas, California. Offering lunch Friday through Sunday.
Luna Valley Farm – Decorah, Iowa
Get familiar with the term “pizza farm” at Luna Valley Farm in Iowa. A popular trend across the Midwest, a pizza farm is exactly what you'd imagine: a farm where most, if not all, ingredients are grown, prepared and then served up on a pizza. While most pizza farms focus on providing farm-fresh vegetarian toppings, Luna Valley Farm goes a step farther to offer Italian sausage, bacon, kielbasa and brats from their farm-raised, heritage breed pigs. Their celebrated pizza nights have a new set of rules due to COVID-19, but the main adjustments are that guests must now preorder pizzas, bring their own blankets/chairs for socially distant dining (there are a few picnic tables available), and wear masks to pick up pizzas and place drink orders.
Go: Luna Valley Farm, 3012 Middle Sattre Road, Decorah, Iowa. Hours are Fridays and Saturdays, 4 p.m. to 8 p.m. The menu opens for preorder one week in advance.
CAMPO at Los Poblanos – Albuquerque, New Mexico
Located in the heart of the Rio Grande River Valley, Los Poblanos is not new to the concept of farm-to-fork dining. CAMPO restaurant is known for its constantly evolving menu based on the daily harvest from the on-site lavender farm and kitchen gardens. Recent seasonal dishes included lavender lamb served with wood-roasted eggplant, sautéed greens and blistered grapes; and Alaskan halibut served with blistered tomatoes and peppers, earth-baked sweet corn and squash puree. With farm-fresh dining already taking place prepandemic, CAMPO only had to make a few changes to accommodate the new COVID-19 reality. The team doubled the size of patio space and added tables in the chef's gardens to offer a socially distant settings for diners. The restaurant plans to continue the concept this winter thanks to outdoor heaters.
Go: CAMPO at Los Poblanos Historic Inn & Organic Farm, 4803 Rio Grande Blvd. N.W., Los Ranchos de Albuquerque, New Mexico. Offering breakfast from 7:30 a.m. to 10:30 a.m. weekdays and from 7:30 a.m. to 11:30 a.m. weekends; lunch from 11:30 a.m. to 2:30 p.m. daily; and dinner Wednesday through Sunday from 4:30 p.m. to 8 p.m.