Faro

Northeast Kingdom alum Kevin Adey expands on his alma mater's locavore ethos at this modern Italian outfit, milling upstate flour in house for pastas like gnocchi sardi with goat and green-garlic lumache with poached egg. A wood-burning oven cranks out meaty mains for plates that change daily, like duck breast with rhubarb and fennel, and strip loin with silage-roasted potatoes—as the menu touts, all the carne is dutifully sourced from Autumn's Harvest Farms in Romulus, New York. Overlooking the open kitchen in the front of house lies an eight-seat bar focused on American craft beers, an extensive wine list, and seasonal cocktails.