the place to be. eat. dine.
Farm to Fork shines this summer
The front window may be taped with crayoned kiddie sketches, and there may be the murmur of a shiny new soft serve ice cream machine, but make no mistake: What goes on at Farm to Fork is no child’s play.
“I wanted Farm to Fork to become a destination place for people in Ringgold, a place where you could come for a good steak or a good piece of fish,” said owner Hugh Harris, who bought the restaurant two years ago. “Well, that’s what I wanted, and I’ve done it.”
He glanced about the dining hall, filled with patrons and the subtle scent of wood smoke.
In addition to its high-end wood-fired rib-eye and flat iron steaks offered every day, and its red snapper and mahi-mahi offered on special, Farm to Fork’s menu specializes in real food. Nothing is ever premade. Nothing contains additives or preservatives. and nothing comes from a can.
In fact, its seasonal vegetable plate features ingredients sourced directly from Hugh and his wife Lori’s own garden: okra, squash, green beans and more.
But during my recent visit, Hugh seemed most excited about Farm to Fork’s new “Taco Thursday” event, which recently debuted the wildly popular Buffalo shrimp tacos, made with royal red shrimp and topped with special sauce concocted by Executive Chef Emily Cribb.
“It’s the best I’ve ever tasted in my life,” Hugh said of the sauce.
Other weekly specials include “Pasta Wednesdays” and “Fish Fridays,” when diners may find dishes such as that red snapper, mahi-mahi and more.
Of course, let us not forget that new ice cream machine.
Hugh nodded to the bar, where there sat a 12-ounce soda fountain glass — in which the vanilla, chocolate or swirl soft serves will be dished up. And those generously portioned icy confections aren’t the only exciting additions behind Farm to Fork’s full bar.
There is also a new list of wines, new local craft brews and a new lineup of creative mimosas — for example, pomegranate, peach or banana-mango — any one of which may be perfectly paired with Farm to Fork’s new breakfast options. While its morning menu is as shiny as that soft serve machine, with recipes such as smoked salmon eggs Benedict and double French toast infused with fresh peaches, how quickly it has already been elevated to that delicious Farm to Fork standard.