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The benefits of agrihoods extend further than just the plate, especially for developments that offer restaurants on site. Within the kitchen of Ninety Acres, a restaurant located on the grounds of Natirar, chefs have the chance to curate a farm-to-table dining experience for residents. Natirar in Somerset County, New Jersey, is redesigning its country estate to become Pendry Natirar, bringing a bespoke collection of private, whole-ownership Estate and Farm Villa residences to the property with the Natirar Farm as their backdrop. “The Natirar Farm allows people to reconnect with their passion for natural, healthy eating and a way of life authentic to the 100-plus-year history of Natirar,” says founder Bob Wojtowicz. While residents will have direct access to Natirar’s 12-acre farm to create a true “dining table at the farm,” having a farm right outside the kitchen is even more favorable for chefs, according to Wojtowicz. “The farmers at Natirar work in tandem with the Natirar chefs to produce fresh ingredients,” he says, noting that chefs can request when the ingredients are harvested to allow them to reach peak perfection. This sense of perfection in the dining services at Ninety Acres is prevalent, making meals feel more like an experience than just dinner. From almost anywhere in the dining area of the restaurant you get a glimpse of the chefs working to prepare your food; you see the high-rising flames and get a sensation of what’s to come just from the smells surrounding you. And though Ninety Acres’ dedication to locally sourced ingredients is well known, its appreciation of these ingredients is fully realized in the dishes they create, from a creamy, savory egg dish that feels like a fluffy, buttery cloud to thin slices of cheese and crispy pork that taste utterly sinful.
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