FOODE + MERCANTILE

When Foode came to town in 2011 we were excited because the owners took the “Farm to Table” concept to new and ever more delicious levels. In the ten years since they’ve continued to delight us, sharing in our celebrations as well as showing us new ways to reduce waste and carbon emissions.

The owners get their inspiration from what is locally grown and the menu follows the growing season. 

From the cocktails to the entrees, we are tasting the best the region has to offer. The carbon footprint is much smaller because most of the ingredients on the menu don’t rely on what must be flown in or driven in from a great distance. 

The restaurant reduces waste by buying glass ware from the local Goodwill, using cloth napkins and recycling lights and batteries. 

Foode +Mercantile owners look out for our community and caring for the environment is one of many ways they show it.