Gallery: RESTAURANT REVIEW: Blue Hill at Stone Barns is All That and a ...

Many people have written positive reviews of Blue Hill at Stone Barns so you don't need to take our word about how worthwhile it is to dine there. It's obvious that the cuisine is otherworldly, but what stood out most to us was the exceptional job that Chef Barber has done of showing people how delicious and satisfying vegetables can be, even in the absence of meat or with very little meat. There's a misconception out there that you're either a vegetarian or a meat-eater and there's really no middle ground, but in reality, reducing your consumption of meat even a little and filling your plate with more vegetables can make a significant difference in your health as well as your impact on the earth - a point that we think Chef Barber masterfully demonstrates with his dishes. We highly recommend visiting Blue Hill at Stone Barns with an open mind and empty belly. The menu changes daily to focus on the freshest available ingredients, but for a mouthwatering look at some of the dishes you might be treated to if you visit soon, click through our photo gallery.

Blue Hill at Stone Barns is located in Pocantico Hills, New York, about 30 miles away from New York City. It may seem like a trek but there’s no shortage of eager folks willing to travel the distance – if you’re hoping to get a reservation on a weekend, be sure to call months in advance because tables fill up fast.

This wasn’t our first trip to Stone Barns - c’mon, you know we’re farm junkies – but the ambiance inside Blue Hill is worlds away from anything we’ve felt on the farm that surrounds it. Fortressed away inside actual stone walls (you’ll notice your phone reception will drop), the interior of the restaurant is an elegant interpretation of a rustic farmhouse dining room. We took a seat in a muted grey velvet banquette overlooking a window dripping with purple lilacs and the occasional honeybee. In the center of the room, a hanging forest of miniature trees dangles peacefully over a massive wooden table. Although we were a group of four, no less than three, and at times many more, staff persons were at our side making sure our dining experience was a pleasant one. Of the twelve courses we tried, most were served in a synchronized manner with one waiter per person setting down each dish in unison with the others.

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