Bare wood tables, macrame wall hangings and macrobiotic menus -- these are the images long associated with organic-food restaurants. And cultlike earnestness: the mushed-up, meatless food might be good for you, but it was surely no fun to eat. Now all that is changing dramatically, as more and more upscale restaurants across the U.S. turn to fare based on products grown by traditional, chemical-free methods. Instead of the omnipresent tofu of yore, they are offering elegant, sophisticated -- and often pricey -- dishes. Some chefs have gone organic for health reasons, others because they believe natural produce is tastier and fresher....
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