Meet Our Partners
On our menu we’re proud to exclusively offer Mary’s free range chicken from Pitman Farms. Mary’s is respected as the best in the industry for their approach championing quality, nutrition, and animal welfare. Their chickens are raised naturally without antibiotics or hormones right here in sunny California, fed a vegetarian diet, and are allowed to roam in a stress-free environment about four times larger than the average commercial ranch. Their air-chilling process guarantees the most delicious and authentic flavor possible. Taste the difference for yourself!
Wild Willow Farm was conceptualized and founded by Mel Lions, a devoted scholar of regenerative agriculture. Though you can find a variety of crops in his fields including carrots, broccoli, swiss chard, and the radishes featured on our menu, he actually started Wild Willow as a volunteer-run, nonprofit farm to “grow farmers.” The crops are a wonderful byproduct of the farm’s educational programs that teach a curriculum centered on ancient agriculture practices assisted by modern biology, focusing on building healthy soil to leave the land and ecosystem better off after each harvest.
We are especially proud of our relationship with Drake Family Farms, which has had its very own namesake salad on our menu ever since our account helped save the farm during a difficult financial patch. Dan Drake is a veterinarian who has been overseeing the health of the Drake Family Farms goat herd for the past 26 years. All the goats have names, are registered with the American Dairy Goat Association, and are loved and treated like pets. Dr. Dan and his team at the farm know that the secret to making the best cheese is to use only the highest quality milk, which comes from happy and healthy goats.
By Supporting Mendocino Farms,
you’re supporting local farmers
Every morning, Scarborough delivers truckloads of fresh, vibrant salad greens to each Mendocino Farms location directly from the farm—no middleman required. If you’ve tried one of our salads, we’re confident you’ve tasted the unmatched freshness of their lettuces. For over 20 years, this family farm has earned a reputation for deeply caring for their land, and has been dedicated to growing some of the highest quality and most beautiful specialty produce around by using small-scale, custom farming methods to ensure incredible taste.
Restaurateur Hans Rockenwagner started Rockenwagner Bakery in 2016, seeking to introduce the strong bread and pastry traditions of Europe to a new audience. Hans’ commitment to quality and integrity have earned him a rightful place among the best bakery brands in the country, and his fresh breads and pastries can be found right here at Mendo as well as at a number of local farmers markets.
As a restaurant devoted to the art of the sandwich, we’d be nowhere without the perfect bread. That’s why we’ve worked closely with Chef Celestino Drago and the bakers at Drago Bakery to develop the custom recipes for all the breads on our menu, each offering the perfect foundation for the ingredients inside the sandwich. Drago Bakery is located in the heart of Culver City and has been an indispensable partner to Mendocino Farms over the years, baking through the night and delivering fresh loaves to every restaurant location each morning.
Mendocino Farms has been such a huge help in getting my local dairy goat farm off the ground and running. They’re our single largest customer and even created the ‘Save Drake Farms Salad’ to increase their goat cheese usage to help save our farm. In a food climate where nearly every restaurant and chef wants to claim they are local and sustainably sourced, there are a large number of chefs and restaurants that drop the local to get a better buy. Unfortunately, local is not less expensive, it is more expensive and does impact the bottom line at the restaurant. It is especially difficult as a local farmer to see people drop the local yet continue to say they support local slow food. Mendocino Farms is the real deal, they say they are local and they support the local food system. I love Mendocino Farms and I personally would like to thank them for the huge contribution they have made toward making my dairy goat farm dream a reality.
Dr. Dan Drake, Drake Family Farms
Master Salumi Artisan Cristiano Creminelli comes from a family that has been making salumi since the 1600s. He moved from his hometown of Biella, Italy to America to bring his family’s craft to a new generation of food lovers. Using American heritage pork, sea salt, and organic spices, he’s changing the way America sees and enjoys artisan charcuterie. Our menu features his incredible prosciutto as well as his nitrate-free salami.
Sugarbird Sweets was founded in 2008 by Kei Okumura, who custom blends the Passionfruit Black Iced Tea offered at all Mendocino Farms locations. Kei started her career in pastries by leaving her hometown of Los Angeles and attending École Supérieure de Cuisine Française in Paris, graduating at the top of her class. She subsequently rounded out her culinary education by training at top Michelin starred restaurants in Paris. Her culinary style is influenced by her years of traveling and immersing herself in the culinary cultures of Japan, France, and the United States.
Coldwater Canyon Provisions was started by Rondo Mieczkowski and is based in North Hollywood. Inspired by his Midwestern childhood helping his Eastern European family can just about everything they could, Coldwater Canyon Provisions was born after Rondo’s Strawberry-Rhubarb Jam won “Best in Show” for all jams and jellies at the California State Fair. Rondo handcrafts jams, jellies, pickles, relishes, and chutneys using family, heirloom, and original recipes, using the finest California pesticide-free or Certified Organic produce sourced from family farms. Products are always all vegan, gluten free, and use kosher ingredients.
we partner with the best farmers and food artisans to provide you the tastiest food from the freshest ingredients
Hodo literally means ‘good’ bean and founder/CEO, Minh Tsai takes that metaphor to heart by sourcing the very best soybeans for their products including the tofu that goes in to our Banh Mi. Hodo was founded in 2004 with a vision to recreate the fresh tofu Minh would enjoy in Vietnam when he was young. Hodo’s mission is to craft the highest quality, best-tasting tofu, create traditional and innovative tofu-based dishes that will forever change what we know of tofu, and introduce eaters and chefs to the art and science of this misunderstood yet versatile ingredient.