Blue Hill at Stone Barns

Chef Dan Barber’s upstate branch of his Manhattan eatery is a locavore's mecca—anyone who professes an interest in where their food comes from needs to make a pilgrimage there at least once. Situated on an expansive working farm, the elegant restaurant features produce and meats that come directly from the surrounding fields: Pigs that graze just outside the window arrive on the table in preparations fine-tuned to the seasons. They may appear as sesame-coated strips of pancetta wrapped around deep-fried asparagus stalks, or maybe as meaty cuts with a bright and sweet carrot sauce. Don't miss the vegetable-driven cocktails, such as a verdant margarita that's tart with pureed sorrel, and be sure to reserve enough time to explore the property.