Chef Dan Barber is one of New York’s masters of farm-to-table cuisine, using ingredients sustainably grown at the Stone Barns Center for Food and Agriculture, a farm and educational center 30 miles away in the Hudson Valley. (A country-chic dining experience is available at the farm, too.) Much of the produce, from the pickled ramps in the martinis to the greens in the lettuce soup, is grown on the farm. Other ingredients like guinea hen, goat cheese and veal are from local purveyors, and you can taste their freshness. The below-street-level dining room is calm, warm and elegant.

Blue Hill Information:

• Contemporary American menu. Dinner.