The gist: New American dishes highlighting local, fresh, and seasonal ingredients prepared on a wood-fired grill and pizza oven served under the rafters of a 300-year-old barn. So when they say farm to table it’s not just cheesy marketing. The restaurant sits on 5 acres, with 3 acres dedicated to a farm where produce such as kale, beets, carrots, a variety of peas, beans, and lettuces are destined to end up on your plate. There’s also beehives, chickens, and fruit trees.
The food: The farm dictates what the menu will look like but expect comforting and familiar fare such as ribeye, chicken, pastas, and trout.
The cost: Starters (think flatbreads and salads) are $8-14 with entrees ranging from $18 to $29.