New York chefs cooking New York food for New York prices—in a wood-fired jungle lot, open to the night sky—that's Hartwood. Big-city transplants Mya Henry and Eric Werner opened this solar-powered restaurant in 2011, and it has been drawing a full house and raves ever since. Try slow-roasted pork ribs, cooked overnight, or a marinated beet and Gorgonzola salad. Or go local with jicama, Caribbean lobster, or sea bass just a few hours out of the ocean. Chef Werner recently added farming to his list of talents, and he is now serving his own chipotle rabbit sausage. The setting of picnic tables on a white pebble floor is remarkably charming, as is the presentation of dishes served in cast-iron skillets and desserts in mason jars. The open kitchen and massive oven make for a dramatic, fiery show when the sun goes down. But in high season, get here when the dining room opens, at 6, or risk a New York–style wait, too.