Side Yard Farm Opened Phoenix Restaurant
The 26-seat eatery brings farm-to-table dining to Phoenix residents using ingredients grown on a Talent property.
Updated on Oct. 5, 2026 in Organic Food
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Chef Stacey Givens opened a new Side Yard Farm & Kitchen location in Phoenix, Oregon, in November 2025. This small 600-square-foot space provides residents of the 5,000-person town with direct access to produce grown on a nearby two-acre plot.
Why it matters
Givens established the restaurant to address a lack of farm-to-table options in the Rogue Valley after relocating to the area. The site serves as both a dining venue and a community hub for events like the Lost Table grief support group.
The restaurant maintains a 26-seat capacity within its 600-square-foot footprint, supported by a two-acre crop plot in Talent. These figures represent the establishment's current operating scale since its November 2025 launch.
The players
Stacey Givens
A chef and farmer who focuses on farm-to-table dining and community-supported agriculture.
Side Yard Farm & Kitchen
An organization dedicated to connecting local agriculture with dining experiences through farm-based meals.
The details
The restaurant operates as an extension of the farm-to-table model first pioneered by Givens in Portland 17 years ago. Ingredients are sourced from a two-acre property in Talent, ensuring the menu reflects regional crop cycles. The space is intended to foster community connection through both dining and organized support gatherings.
Timeline
2009: Givens began farming unused Portland side yards.
November 2025: Side Yard opened its southern Oregon location.
Spring 2026: Givens launched the Mana's Dinner series.
August 2026: A brunch event occurred at the Phoenix location.
Fall 2026: Side Yard plans to expand to consistent weekly hours.
Health Landscape
This development aligns with the national farm-to-table restaurant movement by shortening the distance between farm production and consumer consumption. It marks a shift from larger urban culinary hubs toward integrating sustainable food systems in smaller regional communities.
Dining at farm-to-table establishments allows for increased intake of locally grown, seasonal produce, which often provides higher nutrient density than long-haul grocery items. For those seeking to support local agriculture, checking seasonal menu offerings is a healthy way to diversify your diet.
The takeaway
Direct access to farm-grown food encourages a closer connection between agricultural cycles and personal dietary habits. Seek out local producers who participate in community-focused dining to better understand the provenance of your ingredients.
Further reading
Learn more about the benefits of eating seasonal produce by visiting Organic Food.
Source note: This article includes information reported by Oregon Live.
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Do you believe small towns in your area have the demand to support farm-to-table restaurants?
