Blue Hill - Restaurant Américain Farm to Table
Blue Hill est un restaurant américain situé sur une ferme. Il propose un menu dégustation avec des plats préparés à partir d'ingrédients frais et de saison. Le chef Dan Barber met en valeur les saveurs naturelles des produits en les laissant s'exprimer pleinement. Les ingrédients proviennent principalement du Stone Barns Center dans le comté de Westchester et de la ferme éponyme dans le Massachusetts. Vous pouvez choisir entre un menu dégustation de six plats 'Farmer's Feast' ou un menu quotidien de quatre plats. Les plats sont décrits de manière concise pour refléter la simplicité et la qualité des ingrédients. Blue Hill est un restaurant gastronomique qui transforme même les déchets alimentaires en trésor, comme le montre le burger à base de pulpe de jus accompagné de frites de polenta croustillantes. Une expérience culinaire exceptionnelle, mais avec un prix élevé. Découvrez l'OG à Stone Barns pour une expérience encore plus unique.
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Approuvé par 2 partenaires officiels
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"Gastronomique - Locavore - Farm-to-Table - Inventif - Branché - 2 étoiles Michelin - Authentique Cuisine : americaine Addition : $70 - $80 (à la carte) / $95 (menu dégustation) Quartier : Greenwich Village Le menu Farmer’s Feast pour déciuvir xe que Blue Hill à de meilleur à offrir Réservation indispensable"
@claudine_dau
"Reservation Required - Dates are released on the 15th for the following month. "
@rachellavieri
"Questo ristorante per gli amanti dello slow food più danarosi è stato uno dei primi a sposare la causa degli ingredienti ‘km0’. Per i suoi piatti sempre molto apprezzati, il talentuoso chef Dan Barber, che proviene da una famiglia di agricoltori delle Berkshires, nel Massachusetts, usa prodotti della sua terra e di aziende agricole dell’Upstate New York."
@emanuele.brisciani
"Da date da mangiare a Phil"
@aleandro.diaz
"Fun tasting menu with multiple elements to all four courses. Great service and fantastic quality. Worth the $$$"
@kstruzz
"Michelin starred restaurant on a farm"
@jwatts64
"Knowing when to leave something alone, whether you’re a painter, singer or cook, requires confidence in your material and your own ability. Here at Blue Hill, Dan Barber’s kitchen displays its utter trust in the products at hand not only by not interfering with them too much but also giving them space in which their natural flavors can shine.This intimate, sophisticated space is as popular as ever and the team clearly shares the chef's passion and pride. The “farm to fork” mantra may be something of a cliché today, but this chef demonstrates that the startlingly obvious equation of great seasonal ingredients equals great food remains the cornerstone of every serious restaurant. A majority of ingredients come from Stone Barns Center in Westchester County and the eponymous farm in Massachusetts.Diners decide between a six-course “Farmer’s Feast” tasting or a four-course “Daily Menu." Dishes are described in refreshingly terse terms to reflect the relative simplicity of what’s on the plate, whether that’s parsnip grits with a jammy egg yolk or Montauk black bass with dill purée. Food waste is even transformed into treasure here, as in the juice pulp burger with crisp polenta fries. ONE STAR."
@matthewes
"Knowing when to leave something alone, whether you’re a painter, singer or cook, requires confidence in your material and your own ability. Here at Blue Hill, Dan Barber’s kitchen displays its utter trust in the products at hand not only by not interfering with them too much but also giving them space in which their natural flavors can shine.This intimate, sophisticated space is as popular as ever and the team clearly shares the chef's passion and pride. The “farm to fork” mantra may be something of a cliché today, but this chef demonstrates that the startlingly obvious equation of great seasonal ingredients equals great food remains the cornerstone of every serious restaurant. A majority of ingredients come from Stone Barns Center in Westchester County and the eponymous farm in Massachusetts.Diners decide between a six-course “Farmer’s Feast” tasting or a four-course “Daily Menu." Dishes are described in refreshingly terse terms to reflect the relative simplicity of what’s on the plate, whether that’s parsnip grits with a jammy egg yolk or Montauk black bass with dill purée. Food waste is even transformed into treasure here, as in the juice pulp burger with crisp polenta fries. ONE STAR."
@matthewes
"Truly an amazing dining experience but with the hefty price tag. Fine dining farm to table. Can’t wait to try the OG at Stone Barns. "
@alixandra.garic
"Dalla fattoria alla tavola, questo il motto. Menù che cambia in base alla disponibilità e alla stagionalità. Ottimo a tratti estremo. Ambiente piacevole e informale. Servizio ottimo! "
@biancamaria.dicrisci
"First dinner Obama & Michelle after Obama became president"
@monicatraina
"L’adresse où tout a commencer pour Dan Barber, figure de proue du mouvement « Farm to table » avant même que celui-ci soit verbalisé. Fondateur !"
@jcbeaumont
"Gorgeous, vegetables better than pig"
@mattialife
"1 étoile from farm to table. Hyper bien réalisé et correct en prix pour cette categorie à NYC"
@marc.nicolosi
"To do once in a life time: 1* because you can die after; 2* because you can’t afford it twice 😅😍😋"
@pelevy55
"One of my favourite meals in NYC 90 usd for the tasting menu, excellent wine and atmosphere "
@goodfeedguys
"Farm to table high class food is supposed to be divine"
@gyllenspetz
"1 Michelin star 2024 Green star (Sustainable Gastronomy) No menu, as such, but instead a procession of 30 or more bites and courses sourced from the fields and pasture at Stone Barns as well as the surrounding farms"
@nchavotier
"Somptueux restaurant. 1 étoile Michelin. Dans mon top 5. Service impeccable, la passion de la ferme dans l'assiette."
@alachaud09
"$$$ the specialities of the house are whatever is freshest and in season. reserve ahead"
@lvtdr89