Approximately 30 miles north of New York City is a working farm with this destination-worthy restaurant. The “Grazing, Pecking, Rooting” tasting menu features ingredients sourced from the field, greenhouse and cellar. Madeira lovers, rejoice—there are more than 30 to enjoy by the glass, reaching back to the 1863 vintage.
Riot Dish: “In our Parsnip Steak, the humble parsnip subs in for a hulking center cut of meat. We age them in beef fat, roast them like steaks and serve them with some braised beef shank and a Bordelaise sauce made with the bones. It’s the iconic steak dinner, inverted.”
