Chefs at Tarry Tavern strive to keep their cuisine local—many ingredients on the contemporary American menu are sourced from within 75 miles of the restaurant. What really sets the food apart, however, is the cooking—at least according to the New York Times. Pork chops are "succulent," steaks arrive "perfectly cooked to our order," and fish remains "glossy and moist" beneath a crisp skin, M.H. Reed wrote in a glowing 2010 review. To highlight these fresh flavors, chefs keep garnishes—such as sweet fennel purée or apple mostarda—simple and sparing.

This simplicity extends to the decor, which feels a bit like an English pub, but brighter. Red-oak paneling lines the walls, and broad front windows let light shine on an imposing wood bar, which was imported from the U.K. Patrons dine on white tablecloths beneath contemporary canvases depicting pastoral scenes, in line with the restaurant's locavore theme.