Posted on January 13, 2010 - by

Mie N Yu: Georgetown Eatery Focuses on Local and Sustainable Food

Bill Couzens HeadshotBy Bill Couzens, Founder of Less Cancer

Mie N Yu
3125 M Street, NW
Historic Georgetown, in Washington DC

This Georgetown restaurant’s culinary and service team pride themselves on the fact that they are serving “the highest quality products to their guests.”

Mie N Yu’s Chef Tim Miller and General Manager Oren Molovinsky have personally visited all of the farms that the restaurant’s wonderful products are sourced from. “I’m always surprised by the incredible advantage in flavor and texture that local products have, for example, it’s very important that our meat products have never been injected with hormones or antibiotics from birth…” explains General Manager, Oren Molovinsky.

In addition to his role as General Manager for Mie N Yu, Oren and his business partner Jack Boyle have set up a Farm to Table Partnership involving twenty local Virginia Farmers and participating restaurants to supply chefs with whole animals. He also makes it a practice to visit the farmers that supply the restaurant.

Mie N Yu has sourced close to a dozen local farms, sourcing everything from lettuce to lamb. Examples of the Virginia Farms that supply Mie N Yu include: Whitewood Farm; The Plains Virginia for Black Angus Beef; Oak Spring Dairy; Upperville Virginia-Raw Milk Artisan Cheeses; and Cannon Hill Farm, Mount Jackson, Virgina for Certified Organic Belted Galloway Hereford and Angus Beef.

There are many benefits to buying locally. Oren can frequently visit the farms to ensure that the restaurant will receive the best quality meats, produce, cheeses and eggs. Because of the relationship that he builds with each farmer, Oren is able to develop a partnership to reinforce with the farmer the importance of continuous improvement of best practices for natural or organic farming and attention to animal husbandry and environmental stewardship.

All of the farms are at most located within a 5-6 hour drive of the restaurant. Several are Certified Organic and/or Certified Humane. In addition, the Farm to Table DC program has added the additional requirement that farms be family owned, excluding mass production farms. Importantly as a healthy choice- the criteria stipulates that the foods by hormone, antibiotics, and medication free and the preference is that animals be fed non- GMO food.

The establishment of rigorous criteria for food sourcing can be especially important for reducing unnecessary and preventable exposures to chemicals and pesticides, some of which have been shown to have biological effects in laboratory studies and have been identified as contaminants in humans by researchers as well as in studies of body burden levels of contaminants that are being conducted by the Centers for Disease Control and Prevention according to Dr. Maryann Donovan, Director of the Center for Environmental Oncology at the University of Pittsburgh Cancer Institute.

Mie N Yu is aware that as consumers become more conscious about the environmental and human health impact of their purchases, restaurants are also becoming more aware of what it takes to bring food from the farm to the table. Working with local farmers means fewer miles to the table, which reduces carbon-emissions and fuel usage by restaurants.



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  1. Visit My Website

    January 14, 2010


    georgetown said:

    thank you bill for highlighting restaurants that TRULY support local farms.

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    January 14, 2010


    Tommy Moll said:

    Great article! For whatever reason restaurants such as Mie N Yu don’t get enough media coverage.

    Thanks for this informative post..

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    January 14, 2010


    Bec Farm Market said:

    This IS a great article. No wonder why their cuisine is so superior! Restaurants like Mie N Yu deserve so much more applause for their dedications to our local family farms. They just don’t get enough publicity for their efforts. I hope more restaurants get on board. This should be read by everyone!!

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    January 14, 2010


    Helen Peters said:

    this article is great and i wish there were more like it. FRESH is doing good work and more restaurants need to support our local farms…thank you Bill for making us more aware. i am forwarding this to all my family and friends.

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    January 14, 2010


    Missy Janes said:

    I love Middleburg and Georgetown and learning about this connection is truly special. This restaurant is dong what all should strive to do. Those with the foresight to grow healthy and pure food in our beautiful open spaces should be applauded as well.

    Open land farmed with pride provides clean air and clean water for the nation as well as the potential for delicious, uncomplicated and pure food. What could be better?

    Protect land; Eat well; Minimize health related illnesses.

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    January 15, 2010


    kristi McNeer said:

    What a great article and how nice to see restaurants supporting local farmers! We need more restaurants like Mie N Yu and much more media coverage for restaurants like this and in support of local farms and farmers. This is so important for so many reasons!

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    January 16, 2010


    Elizabeth said:

    I live in Charlottesville, but the next time I’m in D.C., guess where I’m going for dinner?

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    January 21, 2010


    Lindsay B said:

    Bill, great post. It is exciting to see Fauquier farms mentioned as contributers. Virginia is such a lush and beautiful place. Tim Miller has the right idea and I’d love to try Mie N Yu when I’m back in D.C.

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    February 2, 2010


    Oren said:

    Bill, thanks again for writing about this. With commodity beef prices so low it’s even more difficult to convince DC area chefs to buy local, natural & organic free range meats. The more restaurant patrons speak out and let chef’s & restaurateurs know that they should be supporting local family farms, the more trustworthy our food supply will be in this region. Before anyone makes that next restaurant resrvation, call and ask where their meats come from. Some other restaurants that are supporting this effort in DC are Zola, Potenza, Zola Wine & Kitchen; and Harry’s Tap Room in Arlington, VA.
    Oren Molovinsky

  10. Gary Mitchell said:

    I am one of the family farms Mie N Yu and others have purchased from. It is a new way of doing business for both the restaurant and the farmer. My farm has always been focsed on continued improvement and now with a partnership with Farm to Table, I am getting feedback and advise that is allowing me to provide a product that is exactly what the customer wants. The restaurants involved in Farm to Table are also listening to me, the farmer, and adjusting their business practices and menus. The result is a fresher and healthier local food system.

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    September 9, 2010


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