By Lori Powell
When it comes to deep-rooted values of sustainability within the restaurant industry, one need look no further than Paul Martin’s American Bistro.
Located in the heart of Placer County, Paul Martin’s American Bistro features award-winning seasonal cuisine, sourced from local farmers and purveyors promoting sustainability. True to their belief of “Eat organic. Believe in sustainable. Buy local. Love fresh.”, Paul Martin’s is committed to using the best local, all-natural and organic ingredients with peak-of-the-season freshness.
Through this belief, Paul Martin’s goal is to take diners "back to the American farm," with menu items consisting of meat raised in a humane and wholesome way, locally sourced organic produce, fish from conscientious fishmongers, artisan cheeses and cured meats from small local purveyors and custom-made bread from expert bakers.Their dedication to local resources is unwavering, and with just one trip to Paul Martin’s, you’ll experience the passion that they strive for daily.
As a product of a long-nurtured dream by co-founders Brian Bennett and Paul Fleming, Paul Martin’s is a true example of sustainability at its best. It is the heart and soul of their business model, and as evidence of that commitment, Brian and his partner spent more than a year handpicking the vendors that would supply the ingredients for the Paul Martin’s menu. As a result, the thorough search produced over 40 partnerships with thoughtful, local farmstead producers, 80 percent of whom are located in Northern California.
Their involvement with local producers, however, runs much deeper than just a simple product order. Committed to the quality of their ingredients, Bennett, a Placer County resident, and his staff frequently visit local farms to taste the products firsthand and determine which are best for the restaurant.Through these visits, strong partnerships are developed, creating a win-win situation for both the restaurant and the producer. "When we find conscientious, local purveyors committed to the same ideals we’ve built our restaurant upon, we’ll go to great lengths to foster and build the relationship. We’re looking for the industry’s best, doing what they know and love best – that is creating an exceptional product, using sustainable practices," Bennett states.
One example of this partnership is Paul Martin’s involvement with Free Spirit Farms. Originally utilized to grow heirloom tomatoes, Free Spirit Farms has since expanded the size of their farm to grow additional produce based on the restaurant’s specific needs.
Paul Martin’s is also continually evolving in an effort to meet the needs of their customers, demonstrating their commitment to providing an exceptional dining experience.Recently, Paul Martin’s introduced their new Sunday Brunch to expand their menu offerings. Diners can now enjoy traditional brunch fare such as Eggs Benedict with house made hollandaise, an Applewood smoked bacon omelet, made with organic eggs and California white cheddar, or French Toast with vanilla bean infused cream and maple-bourbon syrup, just to name a few.
If you’re looking for an exceptional dining experience, we invite you to visit Paul Martin’s American Bistro. From preparing seasonal hand-crafted creations to offering exceptional customer service, you’ll enjoy thoughtful food and true hospitality all in a casual setting. Good times and thoughtful food are truly a way of life at Paul Martin’s American Bistro, with plates from just $12.95.
Paul Martin’s American Bistro is conveniently located off Eureka Road and Interstate 80, at 1455 Eureka Road in Roseville, and a second location at 2361 Rosecrans Ave., El Segundo, CA. Both open daily for lunch and dinner, with brunch available on Sundays (Roseville only). Private dining and catering services are also available. To preview their menu and for reservations, visit www.paulmartinsamericanbistro.com.