Blue Hill/Blue Hill at Stone Barns

    Chef Dan Barber was the first to bring the ingredient-forward aspect of California cuisine to New York City, and has made it his mission to embrace the farm-to-table ethos. After opening his Washington Square eatery that celebrated local producers, he took his mantra to heart and created a working-farm-cum-restaurant in Westchester on the Rockefeller estate. Unfussed-with, seasonal dishes showcase the fruits (and beasts) of the land.

    Specialties: The menu changes daily based on what’s in season. Diners can also choose the five-course “Farmer’s Feast” tasting experience.

    Photo by Daniel Krieger for the New York Times
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