Farmside Kitchen's menu will focus on grains and greens bowls that range from $9 to $13, owners said. Each bowl is customizable and can include protein options grilled chicken, steak or tofu.
“People have spent the last year cooking most of their own food, and we know folks are increasingly in search of a convenient dining option that combines the fresh, hearty ingredients they use at home with the ease and simplicity of eating out, all while staying safe and supporting the communities where we live,” Farmside Kitchen CEO Meg Schiffman said. “Farmside Kitchen will aim to fill that void. Our philosophy is to be good to the planet, good to the community and good to your taste buds. We can’t wait to serve what we’ve been cooking up to the Durham community.”
There will be a commitment to locally-sourced ingredients from farms that are less than an hour away like Blue Thumb Farms in Zebulon, Burch Farms in Faison and Sweet Peas Organic Garden in Raleigh. The restaurant is also partnering with La Farm Bakery in Cary to use their sourdough bread.
“Local sourcing means shorter distances for food to travel, which leads to fresher, more nutrient-dense ingredients, fewer carbon emissions during transit and less packaging,” Schiffman said. “That adds up to a happier, healthier planet - and a happier, healthier Farmbowl.”
Contactless ordering and pick-up will also be part of the experience at Farmside Kitchen when it opens at 5431 Page Road. It will be the first location for the brand.