Locally-sourced ingredients and wood-fired brick oven items are menu highlights at New American restaurant Härth. The chef is Rafael Velazquez, who was named executive chef of the Hilton Westchester in fall 2011 after serving as executive chef of the St. Regis Bahia Beach Resort in Rio Grande, Puerto Rico. Signature dishes include 24-oz grass-fed porterhouse steak and dry-aged rib eye from Hemlock Hill Farm in Cortlandt Manor; wood-fired oven flatbreads featuring cheese from Sprout Creek Farm in Poughkeepsie, New York; black sea bass, and mushroom pappardelle. Entrées range from $18.50 to $35.50. New York State wines and small-batch New York State microbrews are also offered. Open Mon through Sun from 6:30 am to 10 pm.