By Emily Przekwas - @eprzekwa

Garden-to-table restaurant, The Kitchen combines community seating with fresh, American cuisine in an eco-friendly setting to create a unique dining experience. The Kitchen’s mission statement, “Community Through Food” accurately illustrates the simplistic approach to the restaurant, as well as its charity counterpart, The Kitchen Community. Owners Hugo Matheson, who graduated from Leith’s School of Food and Wine in London, and Kimbal Musk have taken a hands on approach with this venture in an effort to alter the way our society views the foods we eat.

The goal: source locally grown ingredients to support local farmers, as well as ensure the food is as fresh and healthy as possible. Seems simple enough, right? This approach is actually quite innovative, and its yielding simpler menus and more distinct flavors in The Kitchen’s delicious meals.

The Kitchen has taken a holistic approach towards food and the inherent social aspect of eating. As a result, they integrate their mission into every part of the process. Restaurant locations are strategically placed in areas that are being rebuilt and revitalized. With locations in Denver, Boulder, Colorado, and Memphis, the movement isn’t stopping anytime soon.

The Kitchen Community, which is the charitable aspect of Matheson and Musk’s vision, works with schools across the nation to provide access to Learning Gardens, where kids can learn how to grow food. Most visible in Chicago, the Learning Gardens program has attracted the attention of Mayor Rahm Emanuel, and the program now boasts over 120 gardens in schools nationwide. The children are also learning entrepreneurial skills by selling the produce grown in the gardens.

The Kitchen isn’t just helping kids and restaurant-goers look at food differently. When a location was placed in Memphis, there were few organic farms in the area. The Kitchen is now helping the farmers in that region to learn organic farming techniques.

The restaurants have a consistent aesthetic that use industrial elements and exposed brick to give a reclaimed, yet refined feel. Although the menu features elegant fare, the prices are reasonable. At Happy Hour, you can get generous helpings for under $10, and select items under $5. Executive Chef Kyle Mendehall changes the menu often and explains, “We use simple ingredients, basic recipes, so we can’t hide behind anything. That is why it is crucial that our produce and ingredients are locally sourced and organic.”

Mendehall started at the original restaurant in Boulder and has grown with the company over the years. He spends most of his days at the Boulder location, but occasionally checks in with the folks in Denver. While he’s made a name for himself as the Executive Chef at one of the trendiest restaurants in the state, Mendehall has a degree in music from University of Colorado.

The menu changes with the seasons, and uses whatever vegetables are seasonably available. And as to their approach towards preparing their signature dishes, Mendehall says, “We do everything the hard way.” And it shows.