A locavore’s paradise, this all–regionally sourced, all-sustainable restaurant (set in a soaring, modern version of a red barn) takes haute farmyard cuisine to a whole new level. The vibe here is hip yet rustic: though the dining room feels rather like a gallery space (all polished stone floors and giant black-and-white farm-scene photos), the servers are casual and friendly, and diners won’t feel out of place wearing jeans and work boots. Chef Ryan Fancher (who previously worked with Thomas Keller) constructs his menus around the produce he gets from 200-plus small-batch local food suppliers; naturally, the lineup changes constantly. Still, if you’re lucky, you might get to taste dishes like chèvre croquettes with tomato jam and organic honey; Liberty duck breast accompanied by
sweet onion ragu and sautéed arugula; and sublime beef sliders with smoked bacon and cherry ketchup.
Insider Tip: Barndiva’s outrageous cocktails made with organic spirits are a draw unto themselves; try the Bond’s Green Destiny, made with Boodles gin, cucumber, kiwi, and apple juice.