Up to the plate: With its noteworthy farm table and wine bar, Pippin Hill Farm edges out the competition


Pippin Hill’s current menu, prepared by chef Amalia Scatena, includes the Spring Asparagus—a dish that combines the green veggie with Surryano ham and Everona pecorino cheese, all topped with a fried egg. Photo: Andrea Hubbell

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Boxed Lunch

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