Chestnut

The cooking of chef Daniel Eardley reflects his years working on the family farm in upstate NY, and his deceptively simple dishes at Chestnut showcase local produce in a way that lets the integrity of the ingredients shine through. Chef Eardley regularly goes upstate to his native Dutchess County to forage and visit farms of his childhood, filling the car with all it can carry.

On a recent evening, the menu featured two dishes with ramps that Eardley had foraged himself. Pansotti, a large open ravioli with a ricotta and fresh herb stuffing sauced with mascarpone foam is in itself a wonderful example of slow food – locally sourced ingredients, skillfully prepared in a traditional manner with a clever contemporary touch.