Our Farms & Local Sourcing

At Glasshouse Kitchen, every season is a love letter to North Carolina’s agricultural bounty. Nestled on a state-of-the-art AgTech campus in Research Triangle Park, we build our menus around the farmers, growers, fishers, and makers of our region — championing local purveyors, honoring craft, and celebrating the richness of North Carolina on every plate.

Burrata with heirloom tomatoes, garden basil and sunflower seeds at Glasshouse Kitchen in Research Triangle Park

Rooted in the Season

Our menu shifts as the growing season does. Spring greens, summer berries, autumn squash, winter roots — what’s at its peak in North Carolina is what you’ll find on your table. Because we cook with the calendar, our dishes are never static; they evolve with each harvest, so a visit in June tastes different from a visit in October. Everything is made from scratch on-site and prepared to order.

Our North Carolina Partners

We’re proud to build our menus alongside farms and purveyors who share our commitment to quality and craft. The partners behind our current menu include:

  • Anson Mills — heritage grains such as Carolina Gold rice and heirloom blue corn grits.
  • Wilder’s Farm — North Carolina–raised Wagyu beef.
  • Fox Farm & Forage — locally cultivated and foraged mushrooms.
  • North Carolina coastal fisheries — NC blue fish, shrimp, and oysters from our state’s waters.
  • Regional growers — seasonal blueberries, kale, carrots, and garden greens from nearby farms.

As the seasons turn, so do our partnerships — we’re always welcoming new local growers and makers to the table.

A seasonal Glasshouse Kitchen dish made with locally-sourced North Carolina produce

Chef Kyle Fletcher’s Philosophy

Executive Chef Kyle Fletcher leads our kitchen with a deep respect for ingredients and the people who produce them. For Kyle, farm-to-table isn’t a trend — it’s the most honest way to cook. By starting with what North Carolina’s farms and waters offer at their peak, the kitchen lets each ingredient speak for itself, layering technique and global influence over a foundation of genuinely local, genuinely seasonal product.

Executive Chef Kyle Fletcher of Glasshouse Kitchen with his team

Taste the Season

The best way to experience our commitment to local sourcing is at the table. Explore our current seasonal menus or reserve your visit to Glasshouse Kitchen in Research Triangle Park.