Housed in a former barn, Farmstead revolves around an open kitchen where chef Stephen Barber cooks with as many local and organic ingredients as possible. Many of them—including grass-fed beef and lamb, fruits and vegetables, eggs, extra-virgin olive oil, wine, and honey—come from the property of parent company Long Meadow Ranch. Entrées might include grilled rainbow trout with wild mushrooms, or potato gnocchi with beef ragout, herbs, and Parmesan. Tuesday is the popular pan-fried chicken night—$37 for a three-course meal. The weekday happy hour, from 4 to 6 (good eats, too), is often hoppin'.