What began as a catering storefront with a take-out sandwich menu has evolved and expanded to meet local demand for additional restaurant options, said Shelley Pogue, Farm to Fork co-owner and chef.

“It got to where we started doing really high-end food out of to-go containers, and I felt like we were onto something,” Pogue said.

The menu at Farm to Fork, which opened in Leander in February 2015, changes as often as twice a day because of an emphasis on fresh, locally sourced ingredients that are chosen based on availability and quality.

Customers can see what menu items are available by checking the restaurant’s website or Facebook page for daily updates. Calling ahead to make a reservation, especially on Friday and Saturday nights, is also recommended.

Later this year, Pogue is planning to add a covered patio for outdoor seating and eventually would like to open additional locations in the area, she said.

“I want people to be able to come here and experience good food in a very casual environment,” Pogue said. “We do offer linen service on Friday and Saturday nights, but I don’t feel like you should have to have on a three-piece suit or a tie to enjoy it.”

The farm-to-table concept at Farm to Fork is part of a growing trend in the restaurant industry, co-owner Susan Warren said.

“It’s a higher-end, healthier food option,” Warren said. “Shelley [also] has a great heart for Texas, and [in] everything she does, she tries to help promote other local businesses.”