The concept of farm-to-table has been trending for a while, yet some restaurants don't have to rely on local farms for everything. We've gathered a slew of kitchens around the country that grow and serve vegetables, fruits and herbs from on-site gardens, usually cared for by the chefs and restaurateurs themselves. Chef Dennis Marron of Poste Moderne Brasserie and Bar in Washington, D.C. cultivates an array of fresh produce and herbs in Poste's courtyard garden.Read more