As a longtime proponent of local, seasonal ingredients, culinary crusader Chef Dan Barber and his devoted team prepare a bill of fare that relies almost solely on the small farm network located within a few hundred miles of the city. Of course, the daytrip-worthy farm at Stone Barns (home to Blue Hill's Westchester outpost) purveys the bulk of his eggs and salad greens, Berkshire pork, etc. However, exemplary product alone does not make this restaurant the destination that it is. Rather, the kitchen's talent and imagination have earned its accolades and attention. There's no easing into dinner here which starts off with a smashing presentation of fresh-from-the-farm treats—the tiniest of just-plucked carrot, radish, or romaine; a mini-asparagus burger; and warm bread served with whipped lardo and beet-flavored salt. The sophisticated cooking continues with the likes of smoked spelt spaghetti tousled with organic shiitake mushrooms and pickled ramps; or crisped and velvety Hudson Valley duck breast, fanned over a mélange of chickpeas and fiddlehead ferns. Chef Dan Barber's presence is felt not only in each dish, but also regularly observed in the understated and elegant dining room.