Cherie Montoya Austin, who grew up in the North Valley of Albuquerque, the greenest and most fertile part of the city, started Farm and Table restaurant, an obvious culmination and continuation of her values and traditions. Chefs prepare seasonal menus according to what the current fresh crop of the day is - a concept embraced by the environmentally conscious society of today. Farm and Table gets their food from local farms and elsewhere in New Mexico - corn from the Santa Ana Pueblo, beef from Los Lunas and potatoes from Santa Fe, for example. Local beers and wine accompany the scrumptious fresh meals such as Cider Glazed Pork Chop and Pan Seared Duck Breast. Fresh from the farm soups, salads and small plates area available too. Open for dinner only, Wednesday through Saturday and brunch on Saturday and Sunday.
Read the full article here - http://www.10best.com/destinations/new-mexico/albuquerque/north-valley/restaurants/farm-and-table/