Blue Hill Farm

"Stone Barns Center for Food and Agriculture sets the national conversation for healthy and sustainable food systems. It's a conversation that carries onto the plate at its signature, world-class restaurant. The tasting menu offered here echoes the farm’s seasonal best and might very well change the way you think about food. Culinary wunderkind Dan Barber has become a global icon for his zero-waste philosophy, which is expressed all the way down to the bone ash china gracing the tables and kitchen scraps transformed into charcoal. The capacious dining room, formerly a dairy barn, features dark wood beams and pale walls that take on a warm glow. Artful arrangements of flowers and vegetables create a near-theatrical rendering of the land's power and presence. Meals begin with an onslaught of clever bites, mostly vegetables plucked from the property's greenhouses and working farm. The kitchen infuses even the most unlikely ingredients with magic, like zesty green gazpacho paired with surf clam and radicchio; or dry-aged golden beet "steak" adorned with beef-studded jus. A block of Stone Barns honey semifreddo with strawberry compote brings the kitchen's farm-to-fork mantra full circle. TWO STARS."

@matthewes

"Stone Barns Center for Food and Agriculture sets the national conversation for healthy and sustainable food systems. It's a conversation that carries onto the plate at its signature, world-class restaurant. The tasting menu offered here echoes the farm’s seasonal best and might very well change the way you think about food. Culinary wunderkind Dan Barber has become a global icon for his zero-waste philosophy, which is expressed all the way down to the bone ash china gracing the tables and kitchen scraps transformed into charcoal. The capacious dining room, formerly a dairy barn, features dark wood beams and pale walls that take on a warm glow. Artful arrangements of flowers and vegetables create a near-theatrical rendering of the land's power and presence. Meals begin with an onslaught of clever bites, mostly vegetables plucked from the property's greenhouses and working farm. The kitchen infuses even the most unlikely ingredients with magic, like zesty green gazpacho paired with surf clam and radicchio; or dry-aged golden beet "steak" adorned with beef-studded jus. A block of Stone Barns honey semifreddo with strawberry compote brings the kitchen's farm-to-fork mantra full circle. TWO STARS."

@matthewes

"Blue hill farm* (they have the main farm upstate an easy day trip out of the city and if you can get a reservation there- it’s out of this world! The green which village location is also amazing!) "

@vmvalentinmoreau

"Everything is made locally and within season."

@cleo.rzk

"Somebody feed Phil: food changes depending on the season. Phil says this is his favorite restaurant in the United States. Phil calls this a four star restaurant."

@kris.mendenh

"L’un des meilleurs restaurant de New York "

@tinny93

"Featured on Chef's Table. Farm to table, amazing food. "

@alex.schwerdt

"Dan Barber est une figure de la cuisine gastronomique américaine et fer de lance du locavorisme. Une exploitation de 32 hectares qui fournit le chef pour une forme de cuisine de l’infra : à produits exceptionnels, économie des gestes et des transformations. Visionnaire et totémique. "

@jcbeaumont

"best restaurant in the USA 2016"

@foodiesta

"2 Michelin stars 2023 The tasting menu offered here echoes the farm's seasonal best and might very well change the way you think about food. Culinary wunderkind Dan Barber has become a global icon for his zero-waste philosophy, which is expressed all the way down to the bone ash china gracing the tables and kitchen scraps transformed into charcoal. Meals begin with an onslaught of clever bites, mostly vegetables plucked from the property's greenhouses and working farm. The kitchen infuses even the most unlikely ingredients with magic, like zesty green gazpacho paired with surf clam and radicchio; or dry-aged golden beet "steak" adorned with beef-studded jus. A block of Stone Barns honey semifreddo with strawberry compote brings the kitchen's farm-to-fork mantra full circle."

@nchavotier

"David Toutain recommended. David Barber chef"

@carolc20

"Michelin rated, 20 best suburban restaurants outside NYC"

@beckinabox