“Seventy-five percent of our menu is sourced within a hundred miles. There is nothing we enjoy more than gathering old friends and new around a big table and serving up a carefully crafted meal. Using fresh local ingredients from our very own Great Road Farm as well as from other neighboring providers, we serve food that brings people together to laugh, share, and celebrate.”
Griggstown Farm roast chicken; maitake mushrooms with grits.
“Agricola” is the Latin word for farmer, and the team at this restaurant takes much inspiration from owner Jim Nawn’s own farm and the New Jersey growers whose products help make the food here so distinct.
In fact, the restaurant goes beyond the notion of seasonality by talking with their farmers at the time crops are planted so chefs can craft the menu based on what will be coming from the fields. This awareness of the labor that goes into growing food makes the kitchen vigilant about avoiding food waste, saving scraps for stock-making and coming up with creative ways to make typically disposable odds and ends taste delicious. Anything that cannot be repurposed becomes compost to enrich the local soil that produces so many of Agricola’s ingredients.
“When the restaurant opened, longtime Princetonians showed up, likely skeptical. Once they came, however, they kept coming. The buzz has never stopped and big city newspapers have written glowing reviews.” –Rich Fisher, centraljersey.com