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. Don't miss the vegetable-driven cocktails, such as a verdant margarita that's tart with pureed sorrel, and be sure to reserve enough time to explore the property.
|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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Full disclosure – I got engaged the first time I came to Blue Hill at Stone Barns, but I’d like to think that my feelings about the restaurant would be the same even if that didn’t happen. This restaurant is an experience for sure. The farm is worth a stroll, so come early to walk around and explore the place. On the day we came, there was a little farmer’s market outside the restaurant stocked full of vibrant veggies and fruit. As for the dining experience itself, I was blown away. We made sure to get the wine pairing to get the full experience. The food was delicious yet simply prepared (in a good way). During part of the meal, we got to sit in the kitchen and watch the chefs prepare the food. I can’t say enough about the service – it was impeccable. I’m eagerly waiting for the day I can return.