5 Atlanta restaurants you probably didn’t know were farm-to-table

It's every foodie's dream to find that special, once-in-a-lifetime dining experience —one where culture and sustainability feel just as important as flavor and culinary finesse.

Well, get your taste buds ready, because these five metro Atlanta hidden gems combine farm-to-table philosophies with some of the most delicious and unique fare found in the South. Keeping it local means more than just business to these renowned chefs, who create savory, indulgent and locally sourced menus from home-grown ingredients.

After the first bite, you'll see why these Atlanta restaurants earn top honors for bringing the city a farm-to-table experience like no other.

Buttermilk Kitchen. 4225 Roswell Road NE, Atlanta. 678-732-3274. www.buttermilkkitchen.com.

With a low-waste philosophy and a desire to bring sustainability to every plate, Chef Susanne Vizethann developed Buttermilk Kitchen as an effort to create a farm-to-table breakfast and lunch location featuring a made-from-scratch menu. Buttermilk Kitchen, which creates their signature Chicken Biscuits in a 100 percent peanut-free kitchen, offers a hearty menu including the Farmhouse Fried Chicken Salad, Caramelized Banana Bread French Toast and Ray's Waffle Burger.

Credit: Courtesy of FarmBurger, LLC

Credit: Courtesy of FarmBurger, LLC

Farm Burger. Locations in Deactur, Buckhead and Dunwoody. www.farmburger.com.

Featuring 100 percent grass-fed beef and ingredients sourced from local farms, Atlanta's own (and soon to be Gwinnett's own) Farm Burger seeks to provide the most delicious farm-fresh burgers in the Metro. With a mission to "grow deep roots," co-founders George Frangos and Jason Mann created a community-wide initiative consisting of local farmers, ranchers, chefs and patrons who all love one thing —a sustainable, mouth-watering burger. On your next trip to Farm Burger, make sure to sample the iconic Farm Burger, which features aged Vermont white cheddar and caramelized onions, or the Pastured Pig, which uses pasture-raised pork and includes fried pickled jalepeños.

Credit: Courtesy of Heidi Geldhauser

Credit: Courtesy of Heidi Geldhauser

Spring. 36 Mill St., Marietta. 678-540-2777. www.springmarietta.com.

Designed with seasonal harmony and sustainability in mind, Marietta's Spring restaurant showcases a minimalist menu using ethically raised and locally sourced ingredients. Developed by acclaimed chef Brian So, Spring offers diners a truly satisfying and simple culinary experience with its not-to-miss dishes, including the Pan Roasted Pork Loin with braised red cabbage, huckleberries, plums and crispy kale, or the Gianduja Custard with hazelnut feuilletine, preserved cherries and hazelnut cream.

Jim Adams Farm & Table. 2011 Bolton Road NW, Suite 109, Atlanta. 404-343-0882. www.jimadams.farm.

What civic leader Chuck Meadows started as an experiment of sorts has turned into one of the best local eateries to feature farm-to-table fundamentals in an urban atmosphere. Accessing the bounty from generational family farms, Jim Adams Farm & Table delivers a year-round harvest from its "ultra-local" market and kitchen. Try out the famous Hollywood Springer, which uses Springer Mountain Farms chicken breast, and the Bougie Burger, which uses house-made Piedmont Peppercorn sauce and pasture-raised beef.

Credit: Courtesy of Andrew Thomas Lee

Credit: Courtesy of Andrew Thomas Lee

No. 246. 129 East Ponce De Leon Ave., Decatur. 678-399-8246. www.no246.com.

If you're looking for an Italian-inspired restaurant with a culture based on farm-fresh ideas and sustainability, look no further than No. 246 in Decatur. Pulling from Italian cuisine and collaborating with a community of local farms and producers, chefs Ford Fry and Drew Belline work to bring fresh, local ingredients to life using the same traditional wood-fired techniques used in Italy. Explore the best of No. 246 with the Fungi Pizza covered in wild mushrooms, the Black Spaghetti with shrimp or the Lemon Olive Oil Layer Cake using Chantilly and charred lemon curd.