Seasonal ingredients sourced with care

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.

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.