The farm-to-table movement is alive and well in Norfolk, and here it is also paired with a sea-to-table scene. Innovative eateries source their organic produce, cheeses, and meats from nearby farms. At least one, Commune, goes as far as growing veggies and herbs in its own backyard garden. At LeGrand Kitchen and its recent spin-off, Hoyt's Luncheonette, seasonal ingredients from area farmers and foragers go into the simple comfort-food cooking. The upscale Todd Jurich’s Bistro champions regional seafood, including hand-harvested Eastern Shore oysters, while 456 Fish is famous for its potato chip-encrusted crab cakes, made from locally sourced Chesepeake Bay blue crabs. Artisanal whole-animal butcher Pendulum Fine Meats dishes up delicious lunchtime sandwiches made with house-cured ham and roast beef.