Since 2004, Blue Hill at Stone Barns with chef Dan Barber (Pocantico Hills, New York) "highlights the abundant resources of the Hudson Valley. There are no menus at Blue Hill at Stone Barns. Instead, guests are offered multi-course farmers' feasts featuring the best offerings from the field and market." (From the restaurant's website)
Brooklyn's applewood restaurant owners Laura and David Shea have traded city living for the country and travel back and forth to the restaurant, delivering produce and animals and hauling applewood's compostable materials back to the farm. You can read their blog about the transition here.
Owner Andrew Tarlow brings wood-fired cooking to Reynard at the Wythe Hotel (80 Wythe Ave., Williamsburg, Brooklyn). Menus change daily and center on the produce of local farmers throughout the seasons. The restaurant is open daily.
Marlow & Daughters, Butcher Shop, provides the healthy meat for their restaurants, including Reynard and Marlow & Sons (81 Broadway, Brooklyn). The shop features pastured grass-fed dry-aged steaks, bone-in and boneless roasts, stew meat and ground beef prepared daily.
Wild Willy's Burgers in Watertown, Mass., features the "Wrangler Burger," their first all-local burger, made of Hardwick Beef, cheese from Vermont and tomato from Maine. It's on the menu blackboard.
The Inn at Shelburne Farms serves Hardwick Beef, which is 100% grass-fed, Vermont raised and processed. Chef David Hugo features our beef, and this special inn and the whole farm complex are worth a trip.