Best Farm-to-Table Restaurants in the Hudson Valley, New York

The Culinary Institute of America delivers education and top food at its student-staffed restaurant, American Bounty. Here, the country’s next generation of top chefs churns out gold beet tartare with farm buttermilk, elk carpaccio with local huckleberries, plus warm caramelized New York apples and Hudson Valley cheese plates for dessert.

City-slickers will know Blue Hill at Stone Barns’ sister restaurant as the Greenwich Village date spot preferred by former President and First Lady Barack and Michelle Obama. Executive Chef Dan Barber’s Tarrytown outpost is located mere steps from the Stone Barns Center for Food and Agriculture, where the restaurant’s ingredients are grown. The $258 feast comprises many, always-changing courses.

Those who know Woodstock as the site of the iconic 1969 festival will be pleased to learn that the area has retained its hippie charm, thanks to businesses like The Garden Cafe. This popular vegan joint sources local ingredients for its portabello panini on housemade focaccia, lentil-vegetable enchiladas with curry apple salad, and seasonal veggie lasagna, all of which are best washed down with the cafe’s organic wines.

Peekamoose has no trouble living up to the restaurant’s slogan of “Silly name. Serious food.” Here, the menu changes daily to reflect the freshest ingredients available from Peekamoose’s suppliers. Housemade charcuterie platters, salads featuring local cheddar and apple, and a Catskills farmer’s vegetable and grain plate are a few dishes you might find.

The owners of Grazin’ Hudson can vouch for their ingredients—after all, they grow most of them themselves. Grazin’ Angus Acres is a 500-acre farm in Ghent, New York that raises 300 pure-bred Black Angus beef cattle, 1000 heritage laying hens, and 100 pigs. It’s also the primary supplier for Grazin’ Hudson, a casual restaurant serving burgers, hot dogs, egg sandwiches, and more.

Often, farm-to-table-focused fare is elevated to a point where even the most basic of ingredients are rendered unrecognizable. That isn’t the case at Gracie’s Luncheonette, purveyor of approachable diner standards made with not-so-standard ingredients. Gracie’s eggs, dairy, vegetables, and even the potatoes used for French fries are grown locally and appear in dishes like tuna melts with fresh, “never from a can” tuna salad, housemade hot dogs, and veggie burgers.

Aspirational eaters will have heard of DAMON BAEHREL, the globally-renowned restaurant in Earlton, New York with a famously-long waitlist and an even more famous concept. Chef and Grower Damon Baehrel is the sole employee of his namesake restaurant, which sources 100% of its ingredients from the 12-acre farm on which it sits. Everything from the flour to pressed oil to 36 varieties of cheese made with plant-based coagulant is created by Baehrel himself, who explains each component of the meal over the five-hour experience.