Chef Dan Barber’s upstate branch of his Manhattan eatery is a locavore's mecca—anyone who professes an interest in where their food comes from needs to make a pilgrimage there at least once. Situated on an expansive working farm, the restaurant features produce and meats that come directly from the surrounding fields: Pigs that graze just outside the window arrive on the table in preparations fine-tuned to the seasons. They may appear as sesame-coated strips of pancetta wrapped around deep-fried asparagus stalks, or perhaps as meaty cuts with a bright and sweet carrot sauce.
|Venue name:||Blue Hill at Stone Barns|
630 Bedford Rd
|Opening hours:||Wed-Sat 5-10pm; Sun 1-7:30pm|
|Price:||Prix fixe dinner: $260.|