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, 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 ragù, herbs, and Parmesan. Tuesday is the popular pan-fried
chicken night—$35 for a three-course meal. In warm weather, you can dine on an open-air patio among apple trees.