Blenheim

Running a farm-to-table restaurant is heaps easier when you have 150 acres of farmland at your disposal. For their 45-seat West Village operation—outfitted with glass barn doors and copper-sided tables—owners Morten Sohlberg and Min Ye truck in ingredients directly from their eponymous Catskill Mountains farmstead. Nature’s whims dictate the rustic eats by Justin Hilbert (Gwynnett St., wd~50), who turns out a five-course tasting menu daily: fiddlehead ferns with goat's butter and roasted lemons; pig's head with fermented rice and radishes; and wood pigeon with boiled peanuts and soured berries. Jonathan Russell, of Savoy and Mas (farmhouse), taps into the farm feel in the front-of-house, using the acres' herbs and maple sap in cocktails like the rye-and-egg-white Maple Harvest, while the wine list highlights biodynamic varietals.