The Wellington Trace Tavern, Wellington

If habits form early, it's little wonder that Jeff Cantor has a penchant for fresh food. Growing up in New Hampshire, his childhood was filled with lobster and fish caught from coastal waters and pies made with fruit plucked from nearby apple orchards.

Now, as the chef behind the Wellington Trace Tavern, Cantor sticks to the principle that fresh is best with a menu that expands beyond New England–style food. Using lump crab meat and fresh herbs, his kitchen staff crafts crab cakes, which they oven-finish with housemade rémoulade. They make soup from scratch daily and season quality cuts of filet mignon to each guest's liking. To match the freshness of the food, the bar keeps 24 beers on tap ranging from domestic to craft, which customers enjoy with their dinner or on the outdoor tiki-style patio.