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Omnivore - Farm-to-table restaurants around Atlanta

Chefs are bringing a new meaning to fresh.

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It seems that a lot of chefs around town are starting to take the locally-grown idea pretty seriously. Eater reports that many big-name Atlanta restaurants are starting to create their own gardens on the restaurants' premises. From herbs, and spices to fruits and vegetables, the chefs at these restaurants (listed below) are dedicated to bringing their guests the freshest ingredients.

Ecco, which hosts a seasonal-European menu, has a roof-top garden that sprouts tomatoes, peppers, squash, and basil. All of which can be seen in the restaurant's squash blossom appetizer. They also have some awesome cow peas that are speckled black and white...like a cow.

Two Urban Licks's chef Cameron Thompson is currently growing basil, mint, garlic chives, and horseradish just to name a few. These herbs are used in everything from salads to cocktails.

Cakes & Ale in Decatur, headed up by chef Billy Allin, is busy growing cucumbers, okra, basil, and tomatoes for favorites like the chilled cucumber, mint, and yogurt soup.

West Midtown's Bacchanalia does things a little differently. Chef Anna Quatrano and her husband live in Cartersville where they harvest herbs, fruits, and vegetables for all six of their restaurants.