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...
    Jose Cuervo and Compartes Chocolatier created the decadent truffles for Valentine’s Day…
    When traveling to Chicago for America’s Cup in June, dine in these four exceptional restaurants…
    Auberge du Soleil is offering a five-course meal and special wine pairings in honor of the historic...
    After a day of watching the races, indulge in NYC’s best fare at these exceptional restaurants…
    From Los Angeles to Chicago to New York, here is where to celebrate Valentine’s Day…
    After a day of watching the races, indulge in the local fare with these exceptional restaurants…
    he chef of Arizona’s Pizzeria Bianco joined Kimmel in Montana for an epic fly-fishing adventure…
    From cookie-filled gift baskets to stunning jewelry, here are 10 gifts for the lady in your life…
    Waldorf Astoria New York’s new La Chine restaurant features authentic specialties from Hong Kong…
    These James Beard Award winners and multiple Michelin-starred eateries are at the top of their game…