Travelling 30 miles outside NYC simply to have dinner certainly does qualify as a schlep, but more than a half-dozen of our chefs resoundingly agreed that it’s more than worth it. “Great farm-fresh food,” declares Bar Boulud’s Damian Sasonetti, and he’s right. Blue Hill at Stone Barns (built in the 30s by the Rockefellers) takes the farm-to-table concept right to the nub it is a farm, and there are tables (lovely ones, at that), and in all likelihood what is on your plate traveled a whopping 50 yards or so from outside the door. The purpose of every dish isn’t so much inspired by a chef’s desire to showcase his talents (although the restaurant’s deft abilities have been noted by everyone from Food & Wine to the James Beard Foundation) than allowing the farm-fresh ingredients to shine.