Running a restaurant isn't easy. But running a farm-to-table venue presents an extra set of unique challenges. We asked executive chef Drew Markert of Beuchert's Saloon on the Hill what it takes.

This year's wacky weatherdidn't just alarmenvironmentalists. Itseriously affected Drew and his team, too. "None of the stuff I was expecting to get this spring arrived on time... if at all," he tells us. He's only just now getting green beans and peas, which should have come in months ago. (Proving our theory that finicky 8-year-olds are behind climate change.) "Since we're farm-to-table, it's not like I can just run to Safeway if I'm missing something. If an item isn't available, I just have to 86 the idea and move on." He had lots of ideas planned for his spring menu, but has had to ditch them all and design a new menu on the fly each week instead.

Why does the team behind Beuchert's believe farm-to-table is worth the extra effort? For one, the high level of quality of ingredients they get to work with. Drew's favorite example is one his simplest dishes: the "B Burger." The beef he uses for the burger comes from Roseda Farm. While the beef is the usual 80% lean mix that most restaurants use, Roseda Farmdry-agestheir ground beef--a technique usually reserved for prime cuts at ritzy steakhouses. "It gives the burger a richness that really surprises people," says Drew.

Patrons are often surprised to learn that Beuchert's build out is brand new;the antique look and feel of the place seems totally authentic. Above, co-owner Nathan Berger shares some of the secrets behind how they obtained the look.