The Barn at Bedford Post

This eight-room, country-inspired Relais & Chateau hotel is home to three restaurants, The Barn, the Farmhouse, and The Terrace, but presently only bistro-centered The Barn is serving. With a regularly-changing, seasonally-driven New American bill of fare, executive chef and partner Roxanne Spruance sources many ingredients from growers in the Hudson Valley, which fortify dishes like a sunchoke and fig salad, wild rice-stuffed honeynut squash, and crisp fried chicken alongside five-spice pear butter. There’s also raw bar selections and bistro classics from steak tartare to steak frites.