Dan Barber's Blue Hill at Stone Barns is a popular day trip for food-obsessed New Yorkers, and for good reason—the restaurant is unlike any other. The food is, in the most literal sense, farm-to-table—the produce and livestock are plucked fresh daily from the farm that the dining room sits on. The prix fixe menu is a succession of small plates and changes daily. Reserve well in advance.

Stephen Mancini and Eric Gabrynowicz cut their teeth in NYC—at the likes of Gramercy Tavern, Union Square Cafe, and Maialino—before packing things up and heading to Westchester. While peers were busy scoffing at the move, they got to work building relationships with area farmers to create a dining experience that's both a destination for city dwellers and a solid addition to the local food scene. The menu changes daily and stays true to its slow food promise, while still remaining approachable and fun.

Sister restaurant to Tarry Lodge in Port Chester, this Westport, CT outpost from Mario Batali and Joe Bastianich is a mere hour from the city. You'll find Batali standbys like delicious pizza and pastas, as well as some more intriguing dishes like pork belly with apple mostarda. The space is simple and cozy, a perfect evening jaunt to the 'burbs.

Another Hudson venture from two NYC transplants, The Crimson Sparrow occupies two adjoining buildings with a beautiful, massive patio—a space that would be impossible to secure in the city. Though the chefs are WD~50 alums, the menu is much less about molecular gastronomy and more about sophisticated comfort food.

Actor Richard Gere and his wife own this rustic beaut, which sits on a historical nineteenth-century property in Westchester. Bedford Post houses two restaurants—the Farmhouse, which focuses on fine dining Thursday through Sunday, and the more casual Barn, open all week. Both menus and spaces are ripe with rustic charm; an homage to the area's natural bounty.

Momofuku veterans Kevin and Alex Pemoulie moved to Jersey three years ago to open Thirty Acres, and have since be racking up accolades for its seasonally focused, global-inspired food. The menu changes every few days—with an emphasis on local seafood and vegetables—but flavors are consistently bold and exciting.