Mother Nature dictates the daily spread at these Philly restaurants.
Aimee Olexy’s Kennett Square market, café and restaurant is committed to all that is seasonal, local, fresh and artisanal, serving up homemade, country-style pâtés and sausages. Says Olexy: “We make food in small batches, and that makes a big difference.” 102 W. State St., Kennett Square, 610-444-8255; talulastable.com
The most elusive tastes of early spring—think wild mushrooms, ramps and stinging nettles—spontaneously appear on chef Terence Feury’s menu as they pop up in the Pennsylvania countryside. Not a bit of the locally raised Erdenheim Farm meats go to waste—a different cut of lamb or beef graces the menu every day. 306 Market St., 215-625-9425; forkrestaurant.com
This Queen Village catch is apt to change its menu at least three times a week, depending on the day’s bounty. Owner Mike Stollenwerk, who sources many of his daily offerings from the sustainable Bucks Countybased outfit River and Glen, is a matchmaker with Alaskan king crab and rice noodles; also delicious is a salad of grilled fresh Spanish octopus. 746 S. Sixth St., 267-455-0172; littlefishphilly.com
Mitch Prensky reaps “beyond organic” goodness out of the 75-acre Blue Elephant Farm in Newtown Square, which is owned by Supper’s exclusive partners. The farm delivers offerings like spring asparagus and artichokes for the all-vegetable daily harvest menu. “The vegetables that are grown and the reason they are grown is because of that partnership,” Prensky says. “I’m the middle man; I take the stuff out of the ground, I cook it and I serve it.” 926 South St., 215-592-8180; supperphilly.com