Summerland Restaurant Brings Farm-Fresh Food to Atlanta

This new Upper West Market spot offers Atlanta diners a rotating seasonal menu sourced from a 60-acre local farm.

Updated on Oct. 16, 2026 in Organic Food

Bold vector editorial illustration of harvested vegetables in a basket on a wooden table, representing farm-to-table dining. — Chef Anne Quatrano's new Summerland restaurant in Atlanta's Upper West Market features a rotating seasonal menu sourced from a 60-acre local farm. AI Illustration. Upload story photo >

Live Poll

Is it worth paying more for local farm-to-table dining experiences?

Chef Anne Quatrano opened Summerland in Atlanta's Upper West Market in late summer 2026. The new eatery features a menu of 16 main dishes that utilize produce sourced directly from Quatrano's 60-acre family farm.

Why it matters

For Atlanta residents looking for locally sourced food options, this establishment provides a direct link between regional agriculture and daily dining. By sourcing ingredients from a farm near Cartersville, the restaurant highlights a farm-to-table approach for breakfast and lunch.

The restaurant offers 16 main dishes sourced from a 60-acre farm, with items ranging from $15 for avocado toast to $38 for the Sunday roast. Seasonal availability and the specific rotation of these menu items remain to be seen.

The players

Anne Quatrano

A chef and restaurateur who has been influential in the Atlanta dining scene since founding Bacchanalia.

The details

Summerland operates as both a sit-down dining room and a counter-service spot for coffee and baked goods. The kitchen features produce grown on a 60-acre property situated near the Etowah River, roughly 45 miles from the restaurant. The interior design incorporates custom elements, including a mural crafted from planks reclaimed from the farm's own fencing.

Anne Quatrano arrived in Georgia in 1992.
The restaurant Bacchanalia was founded in 1993.
Summerland opened in late summer 2026.
Service runs Wednesdays through Sundays.
Daily hours are 9 a.m. to 3 p.m.

Health Landscape

This opening follows the pattern set by the farm-to-table movement in Georgia's culinary industry by emphasizing regional ingredient sourcing. It reflects a shift toward prioritizing locally grown produce in urban food service environments.

Those seeking to increase their intake of locally grown produce may find this farm-to-table model a convenient way to integrate seasonal ingredients into their diet. As menus change seasonally, it is worth asking the staff about currently featured farm-fresh items.

The takeaway

Summerland offers a model for connecting urban dining with agricultural production through its direct farm-to-table supply chain. Diners can support local food systems by choosing restaurants that emphasize seasonal, farm-sourced ingredients.