The Plaid Apron is a community-focused restaurant bridging the gap between farmer, restaurant, and mouth led by Chef Drew McDonald. We serve lunch and weekend brunch with a local focus.
arugula, asparagus, beets, broccoli, brussels sprout, cabbage, carrots, cauliflower, celery, celeriac, chiles, chinese greens, collards, cucumber, daikon, dry beans, edamame, eggplant, fava beans, garlic, green beans, green onions, hot peppers, kale, kohlrabi, leeks, lettuce, mushrooms, mustard greens, nettles, okra, onions, parsnips, peas, pole beans, potatoes, radish, ramps, rutabagas, salad greens, salad mix, shallots, shell beans, spinach, sun chokes, sweet peppers, sweet potato, swiss chard, tomatillos, tomatoes, turnips, watercress, summer squash, pumpkins, winter squash, rhubarb, sweet corn, ginger, turmeric, horseradish, wasabi, microgreens
Meat, Fish & Fowl
beef, chicken, lamb, pork, turkey, trout
Dairy & Eggs
butter, cheese, yogurt, eggs, milk, goat cheese
barley, millet, oats, rice
dried herbs, fresh herbs
See this listing in the Online Local Food Guide.
Number of locations that need to receive a delivery for a vendor to supply your business: 1
Customers per week: 800-1000
Cases of produce purchased per week: 10-15