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

To illustrate his points, he even set down props - from giant goose eggs to over-ripened parsnips to homemade charcoal - on our table. How many other restaurants share with their patrons the details of how their bread is made (their interns grind the grains that go into it) or their plan to breed geese that naturally gorge themselves to avoid the cruel way foie gras is usually procured? At the end of the night, both our bellies and minds were stuffed full of goodness.

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