The Herbfarm
EST. 1986
Woodinville, Washington
In Washington’s Woodinville wine country, a community-focused restaurant housed in a cozy cottage creates culinary magic, with nine-course menus made from ingredients grown on their farm and sourced from producers across the Pacific Northwest.
Farm-To-Table Dining - Education
Reasons To Go
Taste Dishes That Tell a Story
The Herbfarm celebrates the bounty of the Sammamish River Valley with seasonal 9-course menus built around local fare–like quenelle made with sturgeon from the Green River watershed–each paired with a regional wine and accompanied by conversations with the chefs. During a visit, save time explore the gardens where ingredients and flowers are harvested daily, and say “hi” to pet pigs, Lily and Daisy Mae.
Plan a Trip Around a Dinner Series
Special Farmers Table Series dinners are a treat for travelers who love experiencing a region through food, with menus built around creative themes like popular “A Mycologist’s Dream” with dishes showcasing a variety of wild mushrooms foraged the area.
Join the restaurant’s sommeliers for a tour of the 20,000 bottle-strong wine cellar, followed by a guided tasting paired with small plates.
Book a Private Wine Tasting
Spend a Day with The Herbfarm
Take a farm tour, stroll the gardens, assist with the day’s harvest, then enjoy a special chef-prepared brunch and dinner during the “24 Hours at the Farm” experience in partnership with The Willows Lodge nearby, where guests cozy up for the evening.
“We are fiercely proud of our community, both our own team and the countless farmers, ranchers, fisherfolks, foragers, brewers, winemakers and artisans of the Pacific Northwest that we work with.”
— Jack Gingrich, General Manager
What Rings True — The Cowbell Difference
Agriculture
The restaurant farms five acres of naturally-managed crops that are selected for flavor and heritage and used to create its seasonal menus. Herbs, green, and flowers are also harvested daily from the restaurant’s garden.
Locality
Regional farms and producers lie at the heart of The Herbfarm’s seasonal menu and Farmers Table Series, like “The 100-Miles Dinner” with every ingredient sourced within 100 miles of the dining room.
Enrichment
The Herbfarm seeks to create not only an exceptional meal, but also an experience. Meals include a tour of the premises, stories told by chefs, and classical guitar music.
Meet The Stewards
The Herbfarm’s name stems from its first itineration as a farm growing hundreds of varieties of herbs, started by Bill and Lola Zimmerman in 1974. In 1986, Bill and Lola’s son Ron and his wife Carrie Van Dyck opened the first version of the restaurant, helping to pioneer the farm-to-table movement. Today, General Manager Jack Gingrich and Chef Chris Weber are the third-generation overseeing The Herbfarm, taking the reins in 2021 after working together for more than a decade.
Jack Gingrich
General Manager
Chris Weber
Chef