An enclosed dining porch wraps around the handsome bar and dining room of this beautifully restored old house where ingredients are carefully sourced, with an eye toward the local and organic. On the autumn menu: seasonal baked pasta with butternut squash and ale-battered local flounder and chips.
Much of the fresh Tex-Mex food at this national chain is responsibly raised; some vegetables are organic and grown by local farmers. The chain uses such natural suppliers as Niman Ranch beef and Bell & Evans Chicken. Try the spicy, juicy grilled chicken over a field greens salad topped with salsa.
At this cozy Huntington gastro pub, execu tive chef Nino Antuzzi uses organic eggs, grass-fed beef, free-range chicken and Berkshire pork. What's not made on-site comes from artisanal suppliers -- bread from Tom Cat Bakery in Queens, desserts from Fiorella Dolce, a bakery-gelateria in Huntington that Antuzzi also owns.
Jamesport Country Kitchen, 1601 Main Rd., Southold, 631-722-3537. Chef-owner Matthew Kar's informal wine country eatery has relied upon the bounty of local farmers and fishermen for the past 24 years. Featured lately: Crescent Farm duck and local sprouts, cauliflower and broccoli, Peconic Bay scallops.
Chef-owner Steven Cardello shops the local farmers' market for ingredients whose provenance is often posted on a chalkboard. House-made turkey sausage, soups made with locally grown vegetables and linguine with local clams and house-made chorizo are just some of the choices.
Houston's, 630 Old Country Rd., Unit 1161 B, Roosevelt Field, East Garden City, 516-873-1454, hil lstone.com. This high-end chain spot buys its ingredients from vendors committed to sustainable practices. Locally caught Montauk striped bass is offered as a fish of the day; much of the produce and even some cheese comes from Satur Farms in Cutchogue. Hormone-free chicken is from a farm in Connecticut.