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12 Spoons

A Restaurant Rating Guide based on the dietary principles of the Weston A. Price Foundation

A Restaurant Rating Guide
Based on the dietary principles of
the Weston A. Price Foundation
  • Rating Criteria
  • Rate a Restaurant
  • Become a WAPF Member
  • Restaurant Rating Form
Search for Restaurants Serving Real Food

Fowl and Fodder

11
Type of Business: Restaurant
Cuisine: American, Other
Price: $$
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Rating CriteriaOverview, Location & ContactMember Reviews

A small intimate restaurant, specializing in local and organic food. They also do catering.
"We've created a unique menu with fresh, organic and locally sourced ingredients procured from around Toledo and Northwest Ohio. By partnering with our neighbors, the local farmers, bakers, dairies and ranchers, Fowl & Fodder has been able to bring Toledo the freshest, healthiest and most delicious local food options available in town." Check their website for news on the downtown location opening Fall of 2017

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Rating Criteria

1. From Scratch: Serves mostly (i.e., more than half of the menu) fresh food, prepared from scratch. Does NOT rely primarily on kits or prepared/partially prepared foods from commercial food services.
Yes
Comments: Everything is cooked from scratch
2. Local/Organic: Offers at least some locally sourced and/or organically produced food and/or wild-caught seafood.
Yes
Comments: As much as possible they use local organic sources. The farms they work with are listed on the website.
3. Pastured: Offers at least some pastured animal foods.
Yes
Comments: They list several farms that supply grass-fed meat.
4. Organs: Offers some dishes made with organ meats (liver/paté, sweetbreads, heart, kidney, brains, etc.).
No
Comments: "That doesn't appeal to our customers" But the chef is willing to consider ways of incorporating organ meats in some dishes.
5. Cooking Fats: Cooks (sautés) in natural fats such as butter, lard, tallow, duck fat, coconut oil, or olive oil; uses lard, duck fat, or tallow for frying.
Yes
Comments: They use good fats as much as possible. They are using sunflower oil for frying - may be the high oleic version.
6. Bone Broth: Makes own bone broths/stocks for use in soups, stews, gravies, and sauces (does NOT use canned broth or powdered soup bases).
Yes
Comments: All soups are homemade, and change daily. They make their own bone broths.
7. Seasonings: Makes most of its own seasoning mixes (does NOT use flavoring packets or MSG).
Yes
Comments: The chef definitely avoids MSG and such artificial stuff.
8. Salad oils: Makes most of its own salad dressings using olive oil or cold-pressed sesame oil.
Yes
Comments: They use good olive oil.
9. Breads: Offers genuine sourdough bread.
Yes
10. Beverages: Offers lacto-fermented beverages (such as kombucha or kvass).
Yes
Comments: They have locally made kombucha and beet kvass
11. Condiments: Offers lacto-fermented condiments.
Yes
Comments: They have kimchi and tempe from The Brinery in Ann Arbor.
12. Desserts: Offers desserts made with natural sweeteners (such as raw honey, maple syrup, maple sugar, molasses, date sugar, palm sugar, coconut sugar, sorghum syrup, or malt syrup).
Yes
Comments: They make their own desserts. Often use local honey for sweetening.
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Rating Created by: Kris Johnson
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Location & Contact

West of I-475, just beyond Meijer's in a little strip mall on the north side of Central.
7408 W Central Ave
Toledo, OH 43617
Fowl and Fodder
419-690-2490

Tagged With: OH

Reader Interactions

1 Member Review

Review This Restaurant
  1. July 22, 2016

    Kris Johnson kris-johnsonWilliston, Ohio 2 Reviews

    July 22, 2016 at 2:02 pm

    Had a very lovely special Slow Food dinner there with excellent, creative dishes.

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