Side Yard Farm Opened Phoenix Restaurant

Chef Stacey Givens expanded her farm-to-table dining operation to Southern Oregon in November 2025.

Updated on Oct. 5, 2026 in Organic Food

Gouache-painted illustration of fresh heirloom carrots and kale on a wooden table, representing a farm-to-table restaurant expansion in Oregon. — Chef Stacey Givens has opened a new 26-seat farm-to-table restaurant in Phoenix, Oregon, sourcing ingredients directly from her nearby farm in Talent. AI Illustration. Upload story photo >

Live Poll

Do you believe small towns in your area have the demand to support farm-to-table restaurants?

Chef Stacey Givens brought her farm-to-table culinary model to Phoenix, Oregon, in November 2025. The new expansion serves residents through a 26-seat venue.

Why it matters

Givens established the new location to address a perceived lack of farm-to-table dining options within the Rogue Valley. The restaurant draws its produce directly from a two-acre plot located in nearby Talent, Oregon.

The Phoenix restaurant operates out of a 600-square-foot space and accommodates 26 guests at a time. Ingredients are supplied by a two-acre farm plot located in Talent, Oregon.

The players

Stacey Givens

She is a chef and urban farmer who founded the Side Yard Farm & Kitchen model to promote sustainable, localized food sourcing.

The details

The expansion marks a significant shift for the business, which originated in Portland nearly two decades ago. Givens now manages the restaurant space adjacent to a local consignment shop while hosting community-focused events like the Lost Table grief support group.

2009: Givens began farming unused Portland side yards.
November 2025: The Phoenix, Oregon restaurant location opened.
Spring 2026: The Mana's Dinner series launched.
August 2026: A brunch event occurred at the Phoenix location.
Fall 2026: Side Yard plans to expand to consistent weekly hours.

Culture Shift

This move mirrors the broader trend of farm-to-table concepts migrating from major urban centers to rural agricultural hubs to shorten supply chains. It reflects a shift toward hyper-localized food systems that prioritize regional land use over centralized production models.

Residents can access farm-fresh meals with a 26-seat capacity and attend community events like the Lost Table support group. The move toward consistent Thursday through Sunday hours starting this fall will simplify planning for local diners seeking farm-to-table dining options.

The takeaway

The expansion illustrates the potential for small-scale culinary ventures to thrive by linking directly to local agricultural land in smaller communities. Residents interested in such dining should note the upcoming transition to regular weekly hours to ensure consistent access.