The Local’s Mediterranean Flatbread
As its name suggests, The Local (239-596-3276) exercises the concept of sourcing foods from the closest vendors possible. Owner-chef Jeff Mitchell also buys as many organic fruits and vegetables as he can, plus grass-fed beef, for the good health of his loyal customers. He makes all his own pastas, charcuterie, pickled vegetables, and desserts, and devotes one section of the lunch and dinner menus to vegan and vegetarian dishes.
Designed around what is fresh seasonally, the menu at Seasons 52 (239-594-8852) also looks out for its guests through portion control and printing calorie counts on menus.
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