11 Kittle Rd; 914.666.8044
Nearly everything for Chef Jay Lippin’s Black Angus burger comes from within 100 miles of the Chappaqua restaurant. It starts with a custom blend — including scraps from the restaurant’s 60-day dry-aged rib-eye — from Meiller Farm in Pine Plains. It’s topped with Adirondack Cheese Co. white cheddar and thick-cut bacon from Lagrangeville’s Mountain Products Smokehouse. Even the pickled cucumbers, steak fries, and ketchup are from New York State.