There’s more happening GDA restaurants than “going green.”
The chefs working behind the scenes turning local, fresh ingredients into savory concoctions – from beets to beer to BBQ – are further proof that considering the environment in business practice doesn’t detract from what’s important to all chefs, brewers, and cooks: creating something appealing to their guests.
Cheers to these GDA folks for their recent awards!
Photo credit: Sauce Magazine Blog
Sauce Magazine Blog: Gerard Craft wins James Beard Award
All four of Gerard Craft’s unique restaurants took the plunge to become more environmentally sustainable and became GDA-certified last year. In fact, their annual re-certifications are just around the corner.
Craft’s restaurants integrate innovative cooking and local ingredients in every dish. Read more from Sauce.
Urban Chestnut Brewing Company at the LA International Beer Competition
Both locations in Midtown and The Grove are GDA certified – the Grove in particular leads the way in the region, earning 5 stars from the GDA audit and qualifying as a LEED Silver facility.
UCBC brought in four awards in LA – including gold! Read more from UCBC.
Burnt ends at The Shaved Duck. Photo credit: Flickr/Stu Spivack
The Burnt Ends at The Shaved Duck Are No. 1 in the Nation, New Book Says
The Shaved Duck became a GDA restaurant this past winter, committing to begin single-stream recycling.
A local favorite in Tower Grove East, this spot’s variation on the Kansas City dish ‘Burnt Ends’ was just named #1 in the nation in Johnny Fugitt’s new book, The 100 Best Barbecue Restaurants in America. Read more from the RFT.
