Restaurant Nora

About Restaurant Nora

Restaurant Nora became the country's first Certified Organic restaurant in 1999, long before the term "sustainable agriculture" took up residence in the foodie lexicon. Nearly everything on Nora's menu comes from Certified Organic and biodynamic growers and producers – from the cucumbers in the chilled cucumber and dill soup to the grass-fed beef and Amish-raised veal. Herbs like rosemary, thyme and mint are grown in the restaurant's own garden, where staff also pluck a bounty of ripe apricots and nectarines to make cobblers, crisps and summer pies.

Nora's menu changes daily to match farmer's market finds and suppliers' deliveries. When owner Nora Pouillon first opened her doors in 1979, she visited farms to pick up her produce because local farmers didn't yet deliver. She also introduced them to then-exotic crops like Belgian endive, baby head lettuces and arugula, even bringing them seeds from her native Europe. Nora's farm-fresh food and delicate preparations – sauces are pure reductions and she never uses butter cream – are enjoyed by a following of health-conscious environmentalists and politicians.