THE CHASTAIN culinary garden is the heart and soul of the restaurant. Great ingredients, served at their peak, and as fresh as possible is why Chef Christopher Grossman believes that “great food does not start in the kitchen; it starts with the soil and the seeds that are sown”. Our garden serves as a visual reminder of where our food comes from, the hard work that goes into growing it well, and the idea that great ingredients prepared as fresh and respectfully simple as possible can make all the difference on the plate. This is the philosophy behind everything we do at THE CHASTAIN, in an industry, where seemingly every restaurant says it is “farm to table” (with very liberal definitions behind what they actually do).
Everything in the garden can be placed into a few categories when we are deciding what to plant. The first thing we ask ourselves is, can it be eaten or utilized in the restaurant in some way. Second, is it beneficial to pollinators, insects and third, what is the effect on the ecosystem as a whole? By following these basic rules, we create a beautiful, bountiful and beneficial culinary garden that is not only wonderful for our Guests to stroll through and team to learn from but productive for our Chefs.
Within the TC Garden you will find plantings specifically for pollinators, to help increase our yields and other plants which are grown to improve the soil. We only use regenerative gardening techniques, because we feel that “organic” does not go far enough. We grow to compliment our farm partners, and select crops that we can feature for each season. Being able to utilize our spent coffee grounds and ash from our smoker as well as submit to a larger composting organization, gives us pride in what we are able to achieve on our little piece of land.
FARMERS & FRIENDS
FARMERS
& FRIENDS
“We are dedicated to building and maintaining relationships with small purveyors, family-owned farms and local artisans throughout the Southeast who share our values, respect the product and the environment in which they’re grown. Their hard work and passion is at the heart of every dish we serve at THE CHASTAIN.”
– Executive Chef, Christopher Grossman
Tucker Farms |
Tucker Farms’ mission is to grow responsibly, treat the Earth kindly, and provide our customers with safe, healthy, and delicious food. In both our gardens and the greenhouse, we utilize gentle and sustainable growing methods that respect the farm’s dynamic ecosystem.
Southern Swiss Dairy |
Non-homogenized milk is better for you! Homogenization is a simple process that can do serious damage to the structure of milk.
Straight from the Backyard Farm |
We are a small acre farm that practices sustainable agricultural methods, located outside of Loganville, Ga. We specialize in offering both interesting and tasty varieties; some are heirloom while others have only been available for a few years.
Dayspring Farm |
Family owned and operated organic local farm and stone ground mill, producing many different types of flours including some from unique heritage grains. Located in Danielsville, GA
Enchanted Springs |
Our gateway to the Blue Ridge Mountains. Known as “the trout man”. Executive Chef Christopher Grossman has been working with Enchanted Springs for over 10 years. Also, supplying all of our apples and ciders direct from the orchards in North Georgia.
Bradford Farms (and Friends) |
Nat Bradford is a father of five, farmer, and landscape architect in Seneca, South Carolina. He founded Eco Art, LLC in 2000 upon the principles of creativity and stewardship to nurture holistic sustainable landscape architecture. As a farmer, he maintains the breed line of their 170-year-old family heirloom, the Bradford watermelon.
At the farm, flavor reigns supreme. They meticulously cultivate each crop, selecting the finest seeds and employing sustainable growing practices to ensure that every bite bursts with deliciousness. Their commitment to flavor guarantees a culinary experience that delights the senses and leaves a lasting impression on your palate.
Bobby Britt |
A seasonal generational farmer continuing his family’s legacy after inheriting the farm from his father.
“I grow four seasons. I try to grow arugula year-round. I’ve got squash, zucchini, beans, okra, and tomatoes in the summer, and a lot of pimento. In the fall time, I start with kale, mustard greens, broccoli, cauliflower, kohlrabi, and tatsoi. In the wintertime, I continue with broccoli, cauliflower, and so on. In the spring, Swiss chard, spinach, beets, leeks. The sky is the limit. You just try to grow the most and the best.” – Bobby Britt
“there’s a world of difference between “fresh” and “fresh-picked” – Bobby Britt
5n Pastures |
Located in the foothills of the Appalachian Mountains, Double N Farms is a 3rd generation family farm. Started in 2022, 5N pastures is the consumer branch of Double N Farms. As a mother, Tina began to realize how important it was to know how our food is grown and how it is processed. She soon began to see that other people felt the same.
When you purchase from 5N Pastures, you know that you are getting an ethically grown and humanely raised product that is always free of antibiotics and hormones!
“We raise them for us; that means we owe them some respect. Nature is cruel but we don’t have to be.” – Temple Grandin
Zoe George Farm |
Heirloom Vegetables grown with love in Monroe Georgia for restaurants and individuals. Some veggies don’t look like anything you find in your chain grocery stores.
Ashland Farm |
Ashland Farm has 430 acres of mixed woodlands and pastures, with wetlands, rock outcroppings, creeks, lakes, and miles of trails throughout. Their dream and their work are to preserve this beautiful land in perpetuity as a working farm, a place to ride out in the open, a wildlife sanctuary, and to share it as the refuge it has been for so many people over the generations.
Ashland Farm has been growing and delivering produce to Atlanta restaurants for more than thirty years.
DINNER: Sunday, Tuesday-Thursday (5PM-9PM)
Friday & Saturday (5PM-10PM)
LUNCH: Monday-Friday (11AM-2PM) | BRUNCH Saturday & Sunday (11AM-2PM)
CAFÉ: Daily, Weekdays (7AM-2PM) Weekends (8AM-2PM)
DINNER: Sunday, Tuesday-Thursday (5PM-9PM)
Friday & Saturday (5PM-10PM)
LUNCH: Monday-Friday (11AM-2PM)
BRUNCH Saturday & Sunday (11AM-2PM)
CAFÉ: Daily, Weekdays (7AM-2PM)
Weekends (8AM-2PM)
© THE CHASTAIN, 2026 | 4320 Powers Ferry Road, Atlanta, GA usa