PHOTOGRAPHS: THOMAS ROBERT CLARKE
We opened at the beginning of February—not the most ideal time of year for a farm-to-table restaurant. We experienced all manner of hiccups along the way, from an incorrect phone number on the website to getting our little Fiat stuck in the muddy snow at Beechtree Farm, one of our partners. Farmer Charlie Huebner just looked at the car and said, “I’ve got hay bales that weigh more than that. Don’t worry about it.” He then helped to lift the Fiat back onto solid ground.
One of the most pleasant surprises has been how enthusiastic our community would be for a restaurant that uses (mostly) ingredients direct from local farms. From the very beginning, we’ve been completely full on Fridays and Saturdays. The kitchen and the front of the house took a while to find their groove. Happily, today we are running smoothly, just as a bounty of fresh produce begins to arrive in our kitchen from local farms.
—Chef/Co-Owner Rennie DiLorenzo, on the opening of 12 Farms Restaurant
12 FARMS RESTAURANT
120 N. Main St., Hightstown