"This restaurant is exactly what I want," he said. "I like to eat clean food, really well-prepared food, very thoughtful food, which is what this exactly is."
If there's any downside to farm-to-table food, it's the cost. These ingredients are more expensive than those bought in quantity from factory farms, and restaurants pass the higher cost on to consumers.
"Doing an ingredient-driven approach based on local sourcing costs more money," said Tristan Simon, former founder and CEO of Consilient, the company that launched the restaurant. "You have to charge the customer a little bit more and you have to be willing to accept a higher food cost. And the way you make up that commitment obviously is on volume."
Otto Zizak, owner and general manager of Korzo, a Brooklyn, New York farm-to-table establishment that serves such Eastern European comfort food as potato spätzle and bryndza, has experienced this firsthand. He told CNBC.com that he has encountered high costs in operating a restaurant that serves locally sourced food.
"Our source is from the Upper Hudson Valley in New York," he said. "Angus beef is $8 a pound, compared to $4 a pound where they use lower-quality, steroid-raised meat." He said that the extra cost wasn't as important to him as "quality, health-consciousness, sustainability...cows raised in factory are fed corn, not grass, and their stomachs are not designed to have corn."