Tarrytown

Ever since it opened on the Rockefeller estate in 2004, Blue Hill at Stone Barns has represented chef Dan Barber’s vision not just for fine dining, but for a better-tasting, more-resilient food system. (Think of it as the 21st century, Hudson Valley counterpart to Alice Waters’s Chez Panisse.) Almost everything that hits your plate is grown right here on the farm and was probably harvested today, from the breakfast radishes (best of your life) to the beef, which comes from retired dairy cows instead of beef cattle. Couple that with crisp white linens, crystal, and friendly and attentive service, and this is an experience to go wayyyy out of your way for.