Kathy Montgomery

“Simple food elevated” is how owners Ryan and Brittany Peters describe Farm Provisions, and it’s a fitting description for their farm-to-table eatery near Prescott’s Courthouse Square. The corner restaurant is a bright, airy place, with high ceilings, large windows and roll-up doors that open to the street when the weather is fine. The décor is clean and uncluttered, with dark wood tables and pale, sparsely decorated walls.

Farm Provisions’ seasonal menu features interesting twists on comfort foods, such as deep-fried deviled eggs, made with locally sourced eggs, maple bacon jam and sriracha creme fraiche; and the Not Your Mom’s Chicken Pot Pie, served in a puff pastry with all-natural chicken, fresh peas and a rich sauce flavored with rosemary and thyme. 

Ryan, the chef, has worked in restaurants since he was 14, when he took his first job as a dishwasher. He took culinary courses in high school and attended the Le Cordon Bleu College of Culinary Arts in Scottsdale after graduation. Then he honed his craft at high-end businesses, including a Ritz-Carlton, the Fairmont Scottsdale Princess, Sassi, the Phoenician and Cave Creek’s Tonto Bar and Grill at Rancho Mañana Golf Club. At the latter, he advanced to executive chef. 

That’s also where he met Brittany. She started her career there as a cart girl on the golf course, then worked her way up to bartender, manager and event coordinator. The Peterses started exploring Ryan’s dream of opening their own restaurant after Brittany’s father bought a cabin in nearby Walker. 

“We fell in love with the area and noticed there was a niche in the restaurant industry that hadn’t really been hit yet,” Brittany says. “We started looking at restaurants for sale and said, ‘Are we going to do this?’ ”

They opened Farm Provisions on their third wedding anniversary, in May 2018. Ryan built the menu from recipes he’d created along the way, tweaking them to appeal to the local clientele. Offerings include a burger made with grass-fed local beef, along with fresh seafood and locally sourced produce.

FedEx delivers seafood, including sustainable salmon, each day within 24 hours of it being caught, and Ryan cuts all the meat and seafood in-house. Aside from condiments, everything is prepared from scratch.

Beverages include Arizona beers on tap and locally themed specialty cocktails such as the Midnight in the Pines, made with Pendleton Midnight whiskey, Zirbenz stone pine liqueur and barrel-aged WhistlePig maple syrup. At the table, servers light a small sprig of rosemary attached to the rim by a mini clothespin. Like everything about Farm Provisions, it’s interesting, innovative and simply delicious.

Business Information

148 N. Montezuma Street
Prescott, AZ
United States