Looking for the best restaurant in Woodstock, GA? Freight Kitchen & Tap partners locally with companies that bring quality to our menu. We take the farm to table approach, meaning the food goes from agricultural production to consumption. To ensure freshness, we change the menu seasonally and always partner locally.
Freight Partners LocallyPartners North of Us
Bear Creek Cattle Company is a family owned farm in Ellijay, GA. They provide our burgers, sirloin steak and ribeye. We partner with Bear Creek because their beef is all natural, grass fed (grain finished) and dry aged for 14 days. Dry aging is an old school tradition that enhances flavor and tenderness. Make the “moove” to Freight and give it a try.
Loud Mouth Farms is an agriculture company in Talking Rock, GA. They grow gourmet mushrooms in the north Georgia mountains and hand deliver them to Freight. We appreciate Loud Mouth’s dedication to restaurants and people. Enjoy locally grown mushrooms atop Freight’s ribeye.
Logan Turnpike Mill is a family owned business in Blairsville, GA. To show folks how good fresh ground grains taste, the current owners carry on a legacy of corn grinding at county fairs. Logan Turnpike’s stone grinding process uses the whole grain and lower temperatures than commercial milling. Our restaurant locally imports grits from Logan Turnpike.
Freight Partners LocallyPartners South of Us
Sweet Grass Dairy is a family owned dairy farm in Thomasville, GA. In addition to grass fed cows, the owners have an interesting philosophy about cheese. They believe cheese is equally artistic and scientific, and handcrafted “was a perfect vehicle to show off the high quality, grass-based milk.” Find Sweet Grass Dairy on our Georgia Cheese Plate at Freight.
CalyRoad Creamery is a micro creamery located in Sandy Springs, GA. Owner, Robin Schick, is a graduate of the Vermont Institute of Artisan Cheese. CalyRoad locally imports cow’s milk and regionally sources goat curd to make the finest artisan cheeses. Freight partners with CalyRoad for three of their cheeses, one with cow’s milk and two with goat’s milk.
Also published on Medium.