Sustainable Mediterranean Restaurant

Why It's Good:

Higgins, opened in Portland in 1994, takes inspiration from French, Spanish and Mediterranean cooking traditions in its preparations of locally grown and produced ingredients. During the peak summer the staff starts packing pickles for the winter months, putting away enough dill pickles to last until the following spring. And when the kitchen runs out of those pickles, they just start pickling whatever they can get their hands on whether it's beets or artichokes. It's the fine tradition of pickling and preserving at its best.

Why It's Green:

A year-round organic garden in Chef Greg Higgins' own backyard produces some of the fresh vegetables, salad greens and root crops served at the restaurant. This year, Chef Greg Higgins grew about 400 tomatoes and 400 chili plants. He kept a few for his home garden and brought the rest to the restaurant to give to customers, cooks and staff to encourage them to garden. "Sort of like Johnny Appleseed," he said.

Where To Get It:

higgins.ypguides.net/