FOR 35 YEARS, CLYDE'S RESTAURANT GROUP AND 1789 HAVE INCORPORATED THE FRESHEST PRODUCE INTO OUR TASTY DISHES—MORE THAN ANY OTHER RESTAURANT IN THE D.C. METRO AREA.
Our produce program started modestly when Clyde's co-owner John Laytham enjoyed some fresh vine-ripened melon he had purchased in the country not far from Washington, D.C. The following day, he sampled some of the tasteless cantaloupe served in one of his restaurants and was shocked by the difference. He decided to make a change.
LAYTHAM ASKED CLYDE'S THEN CORPORATE CHEF, TOM MEYER, TO HELP SOLVE THE PROBLEM.
After running into some snags with distributors, Meyer met with a number of local farmers and contracted with them to grow certain foods specifically for Clyde's. Laytham and Meyer's efforts to improve the quality of the produce in the Clyde's Restaurant Group gave birth to unique, extensive partnership with an ever evolving group of local farmers across Virginia, Maryland, West Virginia and Southern Pennsylvania.
In the first year, Clyde's purchased corn, melons, strawberries, sugar snap peas, asparagus, tomatoes, potatoes, apples, pears, peaches, plums and nectarines
and the program has been growing ever since.
DOES ALL THIS WORK REALLY MAKE A DIFFERENCE?
COME IN AND SEE FOR YOURSELF.