Blue Hill New York, N.Y. 212-539-1776 In his three-year-old Greenwich Village restaurant, chef Dan Barber serves novel dishes made with ingredients from his family’s 600-acre farm. This time of year, he features cabbage, artichokes and potatoes, which age well in cold storage. Entrees: $25 to $28.
Blackbird Chicago, Ill. 312-715-0708 Chef Paul Kahan serves French-American cuisine made from locally grown produce. On the menu: endive salad tossed with pancetta, topped with a poached egg. This season, he’s shipping in fresh Tasmanian trout and serving it with couscous. Entrees: $16 to $29.
Quattro Houston, Texas 713-276-4700 In the Four Seasons Hotel, Quattro features Italian-American dishes like pesto-encrusted red snapper. Executive chef Tim Keating’s secret ingredient: organic rice vinegar. Entrees: $15 to $30.
Flying Fish Seattle, Wash. 206-443-3308 At her popular, 80-seat seafood restaurant, chef Christine Keff favors wild salmon over the farmed variety. Using ingredients from the Pacific Northwest in an Asian style, her special flourishes include wrapping rockfish in rice paper. Entrees: $15 to $25.
