At Colonial Quy Bau, the French-Vietnamese BYOB that opened earlier this year in the Willow Grove strip-mall space that was Horizons Cafe long ago, chef/owner Corey Nguyen sources most of his vegetables, including the mushrooms and bok choy, from local growers.
Unlike many Asian restaurants, Nguyen also gets chicken from an Amish farmer. When paired with farmed Vietnamese shrimp, as in the prosaically named entree sauteed Amish chicken and Vietnamese tiger shrimp, it's an uncommon take on farm-to-table. The dish is finished with crab, red peppers, and a lime basil sauce.
Amish chicken and Vietnamese tiger shrimp ($18) at Colonial Quy Bau, 101 E. Moreland Rd., Willow Grove, 215-346-2328.