2 Unity Alley. Downtown.

We knew from attending the Guerrilla Cuisine events hosted by the McCrady’s staff last fall that they were neck deep in local beets and radishes, and their heirloom tomato dishes were the talk of the town last summer. But the coolest thing about eating at McCrady’s is the realization that even the servers are out in the dirt at the “family farm” weeding, planting, and picking the produce that graces the plates they so lovingly serve. Vegetables often come into the kitchen with moist dirt hanging from the roots, so fresh that they taste unlike anything down at the local grocery — so connected to the staff that raised them that they’re treated with the respect they deserve. It all shows up at the table, but it begins at the farm.