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||Contact:|
630 Bedford Rd
|Opening hours:||Wed, Thu 5–10pm; Fri, Sat 5–11pm; Sun 11:30am–2pm, 5–10pm|
|Price:||Five-course tasting: $95; Farmer’s Feast: $125. AmEx, MC, V|
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