Blue Hill/Blue Hill at Stone Barns

  • Dining Room.
  • Photo by Thomas Schauer
    Face bacon. Photo by Thomas Schauer
  • Photo by Thomas Schauer
    Photo by Thomas Schauer
  • Photo by Thomas Schauer
  • Photo by Thomas Schauer

    Chef Dan Barber was the first to bring the ingredient-forward aspect of California cuisine to New York City, and has made it his mission to embrace the farm-to-table ethos. After opening his Washington Square eatery that celebrated local producers, he took his mantra to heart and created a working-farm-cum-restaurant in Westchester on the Rockefeller estate. Unfussed-with, seasonal dishes showcase the fruits (and beasts) of the land.

    Specialties: The menu changes daily based on what’s in season. Diners can also choose the five-course “Farmer’s Feast” tasting experience.

    Wolfgang Puck, Francis Mallmann, and Adam Perry Lang will bring their distinctive flavors to the...
    Providence’s Michael Cimarusti collaborates with Michelin-starred mentors on three dining events…
    An Italian chef gives home-style cooking a contemporary flair…
    Master chef Michael White has nominated John Becker for 2016’s Culinary Masters Competition…
    Master chef Michael White has nominated John Becker for 2016’s Culinary Masters Competition…
    A glamping resort at the "Caribbean of the Rockies" opens a rustic new restaurant...
    Master chef Norman Van Aken has nominated Phillip Bryant for 2016’s Culinary Masters Competition…
    Master chef Norman Van Aken has nominated Phillip Bryant for 2016’s Culinary Masters Competition…
    Master chef Barbara Lynch has nominated Patrick Campbell for 2016’s Culinary Masters Competition…
    Master chef Barbara Lynch has nominated Patrick Campbell for 2016’s Culinary Masters Competition…