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.

    From Around the Web...
    Rijks, the Michelin star restaurant in Amsterdam
    Chefs are playing with their food here, and diners are eating it up…
    33 Greenwich restaurant in NYC
    The West Village’s new 33 Greenwich helps to modernize the all-American diner…
    Dalmore 50 Year Old was aged in ex-bourbon casks for 37 years
    The most special expression the Dalmore has produced yet has a few surprises…
    Daniel Boulud’s Épicerie Boulud offers a decadent Ultimate Easter Gift Box ($145)
    These Easter baskets will call to the dessert aficionado and candy connoisseur…
    Single Thread restaurant
    Single Thread’s thoughtfulness takes dining to a whole new level…
    Music City’s creativity makes its way into the kitchen with the opening of these new restaurants…
    Single Thread restaurant
    Single Thread’s thoughtfulness takes dining to a whole new level…
    Top restaurants around the country offer gourmet takes on Passover favorites…
    Some of Japan’s most gifted chefs expand their omakase menus beyond sushi…
    Photo by: Moving Moment
    These unique restaurants require a bit of courage to get to…