The food was very gourmet and pretty good and portions are small but I do not think I would go again. Â It is a great one time experience and expect to stay for a very long time. Â I think we were seated at around 7pm and we ended at close to 11 pm with the last course. Â I was more exhausted than impressed. Â It's a beautiful restaurant and has great ambiance but I do not think I would be motivated to go again. Â It is a very nice setting for maybe a small wedding. Â I will say the service is awesome. Â They are very attentive and high end for sure.
Review Source:Slice of heaven on earth for the true foodie. Â Farm education, farm to table dining - Â a field trip AND exquisite - EXQUISITE - dining!
We came here for our "Company Picnic" and we received a tour of the property, with a guide who explained some of the day to day errands of the farm, the cycle of the animals to maintain fresh soil (yup), and just learn about the farm.  We also were placed in the kitchen, broke into teams and had to make an appetizer using set ingredients.  That was fun - our team lost :  but for a moment in my life, I knew how it might feel like if I was to be on one of those cooking competition shows  :)
The lunch - exquisite!! Â We had received three different types of wine throughout our meal - each amazing. The salad - bed of greens, asparagus with hazelnut sauce - with an amazing egg that they slow cooked in a container where it was heated with compost! Â This egg was soft and perfectly runny on the inside; soft, melt in your mouth but still solid white with the most amazing crust outside - I don't know what they used to "bread" this egg, but it was out of this world.
A wonderful, beautiful experience. Â This is where you get the story of the food, the story of the environment, appreciation of cooking techniques....your mind is engaged, your eyes are engaged and your belly. Agree that the cost might be a bit jarring to a vegetarian, so I totally lucked out that this was our companys treat!
$600 for finger food and veggies
We've been to Blue Hill many times through the years, even had the 12 course with wine flite for a splurg so when our daughter asked for her birthday dinner last night we said of course. Â As we sat down, the couple next to us, they were from Australia, said "hope you like vegetables." Â The server announced, no silverware for the first several courses, you eat with your hands. Â And we did, beautifully presented small hors' deovres made from all kinds of vegetables. Â I'm allergic to shellfish but the rest of our party wasn't. Â The table next to us also in for the 8 course (I remember when it was 5) dinner had beautiful plates of cold shellfish--we got some sort of pasta--I remember when blue hill accomodated one person's food idiocynricies but not at the expense of the whole table--later in the meal the silverware arrived served cermonously with a 1 oz piece of chicken lost on a hugh plate with a few more veggies and then as a separate course, a massive piece of potato bread with 3 different kinds of fat--2 butters and lard then the grand finale, 3 pieces about 1 1/2 oz of grass feed beef slathered in sauce with more veggies--the cliched foam dessert with a few berries and some innocent choc squares were our two desserts followed with choc candies on a log. Â When I asked the server why our meal differed from our neighbors (same price but they had lamb, shellfish plate and dessert variables) she said, oh, it's whatever the chef decides to send out. Â All food is equal there whether its pasta or shellfish? Â
The problem, Blue Hill has become a formula--beautiful setting, efficient service, and food by the numbers and portions by a calculator.  We went before and paid those exorbinent prices for the excitement of the promise of something creative and tantalizing and experimental--now it's been surpassed by many other farm to table creative restaurants throughout the Hudson Valley and NYC which don't substitute finger food for courses and treat a hunk of bread as some sort of forbidden delicacy.  I will never forget the 12 course vegetarian menu at the French Laundry.  It was remarkable.  Blue Hill's attempt to pad thebottom line  with vegetables and starches and pretty little things impalled on spikes and buried on quaint logs isn't a substitute.  And that poor deflated lettice that was dragged from table to table last night as the earnst young wait staff explained how it was cut up and served in one of the courses (we weren't served) was pathetic.
3 1/2*
My hubbie and I finally had a chance to try this lovely restaurant. Â We had explored the farm a few times in the past but were waiting for a special occasion to dine here.
The restaurant itself is gorgeous with dim lighting. Â Service was on point, although there were a lot of servers, not just one point person.
I thought the experience was nice, but as a vegetarian it's easy to feel a little jipped at the end. Â After all we're paying the same amt for veggies as meat eaters are paying for meat...how does that make sense??
We enjoyed the fresh veggies in the beginning. Â Fresh ricotta was AMAZING with the chard marmalade. Â The pea pancake was delicious as well, we just wished it was bigger! Â The fresh greens with the green sauce (no idea what this was) was a taste of heaven. Â The fresh yogurt and butter were divine. Â
We weren't fans of the parsnip dish at the end because the sauce was way too strong.
The desserts were light and refreshing. Â We loved the fresh whipped cream, I've never tasted anything like it.
Overall, I'm glad we were finally able to come here and experience Blue Hill. Â I think it's kind of $$$ for vegetarians, but I can see this being a totally different experience for carnivores. Â I wonder how this measures up to the veg tasting menu at Per Se..
Blue Hill Stone Barn is epic... trust the reviews on here and then some.
When you go, it's nothing but the best culinary skills being executed in the most creative manner to create a event of a meal that you will never forget.
Trust them with your time, money, and belly! You will not leave disappointed!
In a word, "exquisite". Â Your senses are elevated by the excitement of your arrival in a beautiful country setting, the inspired interior, flowers and lighting, and then, the most thoughtful presentation of coure after course of entirely unique and authentic flavors from the farm. Â Unlike many fine dining tasting menu experiences, a meal at Stone Barns is not overwrought or fussy in its preparation and you dont leave feeling overfed and over-foamed or sauced. Â The level of service and attention to detail was incredible. Â A truly memorable and wonderful meal. Â Do be prepared, however, to settle in for a long evening if you are doing 5 or more courses - they certainly do NOT rush you through the experience!
Review Source:This is a review for both the dinner and the "insider" farm tour.
If you, like me, have been in cities for as long as you can remember and are sorely lacking in a farm education, this farm tour is for you. Any fears of it being overly inane or "childish" were misplaced entirely. Our two hour tour included inside tips (including how you can spend a course in the kitchen with the chefs), visits to the sheep pen, chicken houses and pigs. I was fortunate enough to see a pack of adorable just born piglets (and nearby a pig and sow attempting to make some more). My only reservation holding back a wholehearted recommendation is the danger that having too much fun with the animals at the farm detracting from your enjoyment of the same on the plate!
Not having been able to secure a reservation, we walked into the bar as it was opening at 5 (smart to get there early since there are literally a total of 10 spots). In addition to the prix fix "no menu" options of a variety of course lengths, there were a couple of very reasonably priced bar only options.
I would describe the dishes I ate, but it would be of limited use given that the menu is subject to change at an almost daily level. As described by the chefs during our tour, the specifics of the daily menu is subject not to the whims of the chefs, but rather the vagaries of the output of the on site farm. Our meal happened to be heavily pork focused, which suited us just fine. All courses (including several gratuitous before our first official course) were well prepared, flavorful, imaginative and delicious. The cocktails that paired also did not disappoint.
All in all, a great meal  and a great day. Sure to return.
Best meal ever! The extremely knowledgable wait staff discusses your preferences and the chef creates a personalized tasting menu. We went for an 8-course which was extremely leisurely and very civilized. Next time we might order a 5-course and add a cheese course as by the end of it, we were struggling a bit. Beautiful setting, inspired presentation and the most outstanding flavors!
Make a reservation well in advance, but it's well worth it!
One of *those* meals. Â The ones that are hard to explain to people because the food is only half the story, with the plating and atmosphere just as important.
The food was extraordinary. Â By the time you read this the menu will be entirely different, so I will not even attempt to list it all. Â What I can explain is the exceptional plating. Â A tiny stand with a bronze bird claw base with a tiny slider perched on top. Â A sculpture of leaf-less trees draped with sliced meats. Â Pea shoots which are served still planted in dirt, with garden shears to clip them, dip them, and eat them. Â Dish after dish, exceptionally presented and absolutely delicious.
The service was also beyond top-notch. Â Our sommelier and our waiter were delightful. Â When food is placed on the table, it's placed all-at-once by a team of waiters as if you were at Downton Abbey. Â When it was time to leave, they were waiting at the front desk not only with our coats, but with a loaf of bread in a bag because we'd mentioned how much we loved it. Â We walked outside to a car already warmed up and a team of valets holding the doors open. Â
So much thought went into every moment of this meal. Â Truly a unique and wonderful experience.
Exquisite. Â This is a meal of a lifetime and not to be missed.
After a year of trying to make a decently timed weekend reservation, we finally got a 5:00pm reservation on a Saturday in May. Â I would not have had it any other way. Â Eating at 5PM allows you to come to the grounds early, explore without many distractions, and leave early enough that the traffic back to NYC (if that's where you're coming from) is not horrendous. Â
If your'e coming from NYC, I'd recommend Zipcar to get up here. Â We debated train v. car for a while but it's a scenic drive and the flexibility to explore the grounds without the confines of a train schedule is truly a necessity. Â Walking around the farm, you really get to see where your food comes from and helps you appreciate the farm to table aspect of the amazing meal that is about to be served. Â
Without getting too detailed, my hubby and I ordered the 8 course ($148 per person) but did not opt for the wine pairing. Â Instead, we ordered wine and beer - which was fine and definitely worked out well for us b/c we could not drink too much (had to drive the Zipcar!) Â The meal was utterly spectacular and fresh. Â It was wonderful to hear the backstory of each course. Â Some of my favorites were the farm fresh veggie starter amuse bouche that blew my mind (who knew veggies and a little bit of salt would be so impressive!), the farm fresh ricotta with homemade bread, and the egg pasta with "immature egg" topping that was so unique and satisfying that I will be thinking about it for years to come! Â I would love to come back each month as the menu changes... if only the wallet would agree.
As expected, perfect service, food and atmosphere. Â The best dining experience I've ever had and really demonstrating the importance of farm to table.
This was the best meal I have ever eaten. Â It is the epitome of farm to table cuisine, since you are actually eating on the farm from which almost all the ingredients are harvested. Â
The meal begins with a series of amuse bouche that highlight the freshness, quality, and variety of vegetables offered at the farm. Â This included brussel sprouts you cut off the stalk yourself, bean sprouts that are served in their own tiny pot, and a beet yogurt with a kind of granola that ended up being my brother's favorite dish. Â The amuse bouche continued to become increasingly complicated and ended with a delectable bone marrow that was superbly prepared and seasoned. Â
Another highlight of the meal was the smoked cabbage that had been cooked over burning pig bones which gave it a great meaty flavor. Â The farm is very environmentally conscious, they focus on sustainability and using every aspect of the animal which is really commendable. Â My favorite dish was probably the homemade brioche toast with ricotta cheese that was also made on the farm. Â The cheese was so fresh it was unlike anything I have ever tasted. Â
Needless to say the service, the setting, and the ambiance was amazing as well. Â If you ever have an opportunity to go here, I would take it!
Simply but  Absolute perfection....
A symphony of flavors perfectly executed, served and presented.
Amazing, delicious, culinarily sophisticated and true. Located in the charming rolling hills of Rockefeller Preserve this is a culinary sanctuary and the wait staff are knowledgeable, sophisticated, really "into" their craft Unbelievable team that execute seamlessly and flawlessly.
Like what you find in nature-it simply couldn't be more perfect
I discovered this place when i was meandering through the Rockefeller trails on horse back and I am so happy to have found it.....
This review is more about getting to and from BHSB courtesy of mass transit. Â
I live in NYC. Â Took metro-north to the Hawthorne station and hopped in a car affiliated with Pleasantville & Hawthorne Car service. Â The ~3.5 mile cab ride cost $10 and I tipped an additional $5, for a total price of $15. Â A bit much for a 10 minute car ride, but I was in the mood to spurge.
During our dessert course, my fiance asked the concierge at BHSB to call a cab for us. Â After our meal ended, we hopped in a cab affiliated with Elegant Taxi & Limo Service. Â The cab driver drove us to the Hawthorne Metro-North station and told us the fare was $25. Â
Needless to say, my fiance and I were shocked at the price. Â The same 10 minute cab ride had a 250% markup. Â I told Jose, the driver, I refused to pay that price. Â He said I needed to ask the price before getting in the car. Â I told him I would give him $20, which was still a rip off. Â He refused, so my fiance call his dispatcher. Â The dispatcher initially stood by $25 charge. Â However, once we told him we were only charged $10 by Pleasantville & Hawthorne Car Service, he backed off and let us pay the $20.
WORD of ADVICE: Â If using the Hawthorne Metro-North station, do not let the concierge at BHSB call you a cab. Â Do it yourself.
This has got to be the most amazing dining experience I have ever had. Â From the food to the wine, the service to the ambiance, everything was amazing.
My fiancee and I looked at this place for a potential wedding venue. Â After ruling it out, we vowed that we'd come back to eat dinner here after all of the acclaim we read regarding the food at Stone Barns. Â So we made it back for her birthday.
The night began with a beautiful drive in through their pastures and past their growing areas, which in late April, had many little plants sprouting up. Â We arrived and my car was valeted for free. Â We walked around a little outside to get some fresh air and then made our way into the dining area. Â We were seated immediately and attended to by several different members of the staff. Â Our waitress who was very personable, explained how the menu worked - that you select a certain amount of courses and the chef creates a "farmer's feast" for you based on the daily harvest. Â We opted for the 8 courses, feeling that 5 wouldn't give us the variety we were hoping for, and that 12 seemed like all of the courses would be so small, they would be difficult to taste.
Our waitress explained that our evening would start with a number of smaller portions that we were supposed to eat with our foods. Â These included vichyssoise in cubes with onion flakes, vegetables from the garden (presented on a piece of wood with spikes), delicate little tree bark, chocolate and mint whoopie pies (that tasted kind of like bark and cream), and a beet yogurt with grapenuts and beet sugar. Â By this point already, I was amazed by what the chefs could do with such simple vegetables. Â All of the vegetables, if not accompanied by a sauce, seemed to be covered in a light, lemon-y sauce that brought out the vegetables natural taste very well.
Next was one of the most interestingly presented items - lettuce, tarragon flowers, pansies, and proscuitto mounted on a spiky plate such that the lettuce head stood up. Â It was presented with an accompanying sauce that was bright green and yellow that I sadly can't remember was made with - all I remember is that it was awesome. Â O, and to take the lettuce head apart, you were given rustic pruning shears.
Other small bites included beet burgers/sliders (that had the umami taste of tender beef and the consistency of pulled pork), celery root sushi (that was slightly salty with phenomenal rice), and (the most surprising of all combinations during the meal) liver and chocolate - weird to think about, awesome to taste.
Next we had a dish of broccoli rabe with crab meat and a almond and cabbage sauce. Â Crab was salty, but I think the intent was that it reminded you it came from the ocean and not from the land. Â Next we had a whole grain toasted bread with warm ricotta cheese, swiss chard, and black pepper (the bread was small but came in a thick slice and was the color of corn bread - was so buttery and when combined with the ricotta and swiss chard, was a sweet and savory sensation that would be difficult to reinvent). Â
The next course was absolutely my favorite. Â It was a poached egg with small potatoes and potato foam. Â I honestly never had eaten a poached egg before, and after eating this one, I'm not sure any others will stand up to it. Â The eggs were so rich, and when combined with the potatoes evoked a feeling of a farmer's breakfast. Â While the dish was devoid of any cheese, I could swear that it had the consistency and taste of what I imagine the best cheesy omelette to be. Â This was served with a crusty onion bread with lard (which was quite sour), butter, and carrot and beet salts.
As we moved towards the more substantial part of the meal, we were served a noodle dish that reminded me of lo mein. Â If you looked closely at the pasta, you could see that it was twisted - such a cool detail to enhance the texture. Â The kicker with this dish - the server grated cured immature egg over it (look it up, perhaps the most interesting way I have ever been served eggs).
The final savory course was a sausage plate made from their berkshire pigs. Â It included a red sausage, a tenderloin, either a bratwurst or knockwurst with mustard, blood sausage, and pork belly. Â Imagine the best sausage or pork you've ever had. Â Then imagine it being more savory and more intense - thats what this was.
After this, we were pretty full. Â We were offered a cheese plate but declined. Â To follow the sausage, we received a lemon and mint yogurt with frozen apple crumbled underneath it - it was the perfect palate cleanser. Â This was followed by a candied apple (and cumin?) desert with a light strawberry spread. Â The apples were stacked and were nothing less than heavenly. Â When we though we had reached our 8 courses, the meal was capped off by 5 different types of chocolate (10 total, 5 for each of us) served on a piece of tree bark - they were all good, and this is when we knew that our Stone Barns experience had come to a close.
It's that time of year again... my birthday! Last year, my plus one took me to Per Se, and this year, he surprised me with a trip to Blue Hill at Stone Barns. Our reservation was at 3pm (we took the Metro-North there so didn't want to eat too late to not be able to catch a train back). Once we got off at Tarrytown, there was a line of cabs waiting to charge us $14 to take us to Blue Hill. Â It really changes your mood when you get out of Manhattan.
I ordered the peanut butter cocktail to start. I forgot it was 3pm. I forgot it was Sunday. Â Woo--was that drink strong... (this was actually one of the few times I ordered a drink and I was too full to finish it). Moving on, we opted for the 8 course tasting menu. The menu is different for everyone and is based on the meats and vegetables that are in season that month. I didn't think to write anything down but here are a few things I remember: fresh vegetables, sausage, noodles, liver with chips, cheese and pretzel bread, bread with lard, desserts, and a little cake with a candle! I was stuffed by the end of waddling around... we decided to walk it off by wandering around the barn while the sun set... cows, chickens, up close!
I had to give this place 4 stars because I thought long and hard about some of the other places I really liked... Eleven Madison and Daniel both ranked higher but I'm so, so glad I got to come out here.
A unique and pleasant dining experience, but not a 5-star meal. Â Even if you don't come for dinner, you should absolutely visit the farm and maybe indulge in a cocktail at the bar ($15 each). Â Reservations are mandatory, and impossible to get (for a weekend seating, anyway). Â For men, jackets and ties are preferred, but most left ties at home. Â Choices are 5, 8 or 12 courses (not including a handful of starters), and all options have the same quantity of food. Â We chose the 8 course menu (roughly $150/pp), but did not opt for the wine pairing (roughly $110/pp). Â The starters were actually the best part of our meal, elegantly and yet respectfully highlighting the produce from the farm, served in a hands-on style. Â The main dishes were fine, but not particularly exciting. Â Most of ours had the common components of speck and pesto, which got old after a few rounds. Â Desserts were tasty, but considering the 8-course menu comes with 2 desserts in addition to the handful of sweets served at the end, it was overkill. Â
The fact that almost everything is sourced from the farm itself, and therefore at the peak of freshness, the up-charge is reasonable. Â The waitstaff and atmosphere make for a high-end but not pretentious meal, which again is a unique feature. Â However, I'm not sure this would be my first choice at this price point, considering the proximity to Manhattan.
It is safe to say that our meal at Blue HIll the other weekend was an unforgettable meal and experience from start to finish. For me, it was really the entire experience that made this unforgettable. Yes the food was fantastic and inventive but it was the whole package...the beauty the farm, stunning converted barn into a restaurant, the impeccable service from walking in, to having our car waiting warm for us outside and of course the courses and courses of fresh, inventive, and delicious food.
Having grown up one town over, you could imagine my excitement when my parents called the night before a visit to let me know that they made special plans to take my boyfriend and I to Blue HIll. Great surprise! I've had many a glasses of wine by the fire in the bar area and have always wanted to have dinner inside and thankfully I was not let down.
From the second we pulled onto the farm, I was impressed. The service was just top notch from start to finish. There were 4 of us and we decided to try out the 8 course tasting menu. Thankfully we stopped there because there was no way we had room for 12 courses. You are served the eight courses but many additional ones before and in between that were equally wonderful.
Now onto the food:
Assorted veggies with stems on already dressed- clearly picked out of the garden that day
Pickled Asparagus with steam egged yolk to dunk- delicious and unique
Pea shoots, still planted with clippers to use and then dunked the pea shoots in a vinaigrette- this was so cleaver and unique. I loved that it made the experience interactive.
Some sort of savory peach whoppie pie - so different and great
Beet yogurt with house made grape nuts- my boyfriend loved this despite not "liking" any of the things it was made of :)
Lamb tartar in a walnut shell- I just loved these flavors together
Smoked Kale and Farro Chips with cured duck- the cured duck was amazing. Like nothing I've had before.
Beet burger- tasty
Pork liver and chocolate wafer sandwich
copa and polenta Flatbread- i wish they sold that copa
Bone marrow with cavier- decadent and delicious with a wonderful presentation
Shrimp and pickled mussel tacos- taco shell was a radish slice- this wasn't my favorite but it was very inventive and playful
Charred bread with some sort of green sauce and house made ricotta- I may never be able to forget this ricotta ever again. Wow. It was warm, fresh and the best I've ever had.
Grilled cabage and speck- a classic dish done to perfection
Pillet egg with celery root risotto and squid ink- this might have been my favorite. The flavors were rich and cozy but unique. Like nothing I've ever tried before.
Pork belly, jowl, loin with chick peas and tarragon-delicious and rich
Vension loin and heart with brussel sprouts and baby carrots.-incredibly tender vension which can generally be tough. Wonderfully done.
We did have two desserts but after all the courses above, I could barely eat more and don't remember loving them. Honestly, it doesn't even matter. By dessert I was sold on the wonder of Blue Hill. As we finished up and prepared to leave, four people waited with our coats in hand and escorted us to our warmed up car our front. It was the cherry on top of a great and unforgettable evening!
We were totally blown away; dining at Blue Hill at Stone Barns is a magical experience and ranks among my top few meals I have ever consumed. From the beautiful setting, to the first rate service, to the amazing food everything is just perfect.
Be sure to arrive early as it is fun to explore the estate. The train ride up from Manhattan is enjoyable and easy to navigate (sit on the left on the ride up for views of the Hudson River). The restaurant is in an old barn in the midst of an active farm and manages to be elegant, rustic and authentic. Nearly 90% of the food is locally sourced and at the peak of freshness and WOW does this make a difference; some of the most delicious and potent vegetables I have ever had. This sets the gold standard for farm to table cuisine.
There is no menu at Blue Hill; each meal is personalized based on what you enjoy, are averse to and what is fresh (do not be shy in informing your server of your preferences - they will even bring different dishes to the same table to satisfy differing tastes among dining companions). Portioning is perfect: we opted for the eight course menu (five and twelve courses are also available) and left full but comfortable. We also loved the seasonal cocktails ($15 each) and wine pricing is very reasonable for a restaurant of this caliber.
The only thing superior to the beautifully presented, exquisite cuisine is the people at Blue Hill. We were awed by the friendliness and competence of everyone we encountered; this is a very service oriented venue. One really fun course (following an array of seven different playful, interesting amuse bouches such as a miniature beet hamburger) was a make-your-own taco course. This included a wonderful watermelon molasses hot sauce. When I informed the person who cleared the course how much I loved the hot sauce he brought me a little  bottle to take home. When my wife did not like one course they insisted on swapping it for something she would enjoy. At the end of the meal they offered us a kitchen tour and timed everything so that a cab would arrive to bring us to the train station so that we would only have a short wait.
This was an incredible all around experience and we were so enthralled by Blue Hill at Stone Barns that we plan to return for the kitchen table experience when we return to New York this summer. This is truly a destination restaurant and a must visit venue for anybody  into high end dining experiences.
Dinner theater, quite simply. Â
The stage: Â About a 40 minute train from NYC and then a 10 minute, $8 cab ride (available from the Tarrytown train station) to the farm. Â Arrive early for a cocktail by the fireplace in the lounge. Â You'll be ushered into a very open, high-ceiling'd dining room and if a couple, seated next to each other to enjoy the same view as your date.
The crew: Â From the valet staff greeting you upon arrival and setting up your return taxi to the knowledgeable wait-staff, Blue Hill delivered one of the most consistently impressive service experiences I've ever witnessed. Â Service is a very important piece of a meal for me (see: my review of Battersby), so I was borderline giddy at how great and professional it was. Â
The cast:  The farm-fresh ingredients get top-billing and the chefs bring them to their full potential through thoughtful -- at times whimsical (beet burgers aka Beet Macs) -- preparations.  I was prepared to be disappointed with a lack of protein, but did not  need to be, as a delicious venison dish rounded out our pre-dessert sampling.  Tasting menus often leave you feeling over-stuffed, but the ingredients, cooking styles and spacing, while certainly filling, did not necessitate an airlift from the table to the taxi.
Run-time: Â We chose 8 courses (the 5, 8, and 12 options all have the same volume of food) and were seated for 3 hours. Â With two rounds of cocktails and a bottle of wine, it was $600 all in for two. Â And well worth it.
After having been to French Laundry the week before I visited Blue Hill at Stone Barns, I can honestly say this place is my favorite restaurant that has served the best meal I've ever had so far.
Everything was top notch--setting, staff, service, food, creativity, presentation. There was not a single flaw that I found with my experience (perhaps the gnocchi was a bit underwhelming). While the menu accordingly changes to the months and seasons, coming in March did not present any shortages of great ingredients. Everything tasted delicious and exceeded my expectations.
While I can understand how many people really choose these sorts of places for once in a lifetime events, this is one of those places that deserve to be revisited on multiple occasions.
Dishes sampled as below: Â
Keeping it Currant - Cava, Black Currant Leaf, Maraschino, Rhubarb Bitters
Grilled Fava Beans with Sea Salt
Crudites of carrots, peas, butter lettuce, and greens
Pea Soup with Bacon
Birch Bark and Buckwheat Cookie filled with Chocolate Yard Mint Cream
Sunrise Heirloom Turnip with Soybean and Spring Vegetable Pistou
Goat Cheese with Potato Chips with Sage, Purslane, Faro Crackers
Egg Lardo with Pimento Pepper
Asparagus with Pancetta and Tempura Sesame
Fish Balls, Greenhouse Lettuce, Phytoplankton Mayonnaise
Beet Yogurt, House Made Grapenuts, House Made Beet Sugar
Pork Liver with Chocolate
Veal Bone Marrow with Toasted Croutons
Green Garden Gazpacho with Strawberries and Blue Hill Yogurt Sorbet
Speck with Greens from the Greenhouse on Polenta Flatbread
Asparagus, Spring Onions, Purslane with Almond Chorizo Jus, and Almond-Hazelnut-Egg yolk shavings
Red Fife Brioche with Cracked Black Pepper and Spinach Marmalade and Freshly Made Ricotta Cheese
Horseshoe Lobster in a Spring Vegetable Vinaigrette Composition
Grilled Radicchio with Pine Nut Puree and Cherries
Crusty Potato Onion Hearth Bread, Carrot and Sage Salts, Lardo from Blue Hill Pigs, Local Grain Fed Butter, Butter from Blue Hill Farms from two different grass fed cows - Normandy and Dutch Lineage
Egg Carbonara with Zucchini Noodles and Bacon
Poussin Cooked in Salt with Peas and Pistachios
Stone Barns Berkshire Pork - Loin, "Secreto" Cuts, and Rhubarb
3 Week Aged Black-Sheep Cheese with Ash (Illinois), Preserved Strawberry / Raw Cow's Milk "Across the Pond" (New York) with a Pickled Sugar Snap Pea / Pretzel
Caramelized Cherries, Elderflower Gelee, Blue Hill Farm Milk Ice Cream
Strawberries and Cream - Strawberry Roll, Sweet Cream, Balsamic, Green Strawberries
Peanut Butter and Chocolate - Sponge Cake, Chocolate Mousse, Peanut Butter Mousse, Milk Powder, Crumbled Dark Chocolate
Mignardises - Honey Marshmallows, Milk Jam Lollipops, Cocoa Dollops, Sesame Seed Fudge, Tuilles
Kenya Gathambi Roasted at Irving Farm in Millerton NY
Of all the meals I'm sorry I did not get around to writing about earlier this is certainly the one I regret most; a magical meal at Dan Barber's Blue Hill at Stone Barns with two friends that began with rain giving way to clear skies, a long drive there and me falling asleep in the car on the way back, and most importantly a culinary education like no other - wandering the grounds of the farm and visiting both the animals and vegetation that make up the majority of your dinner. Â Certainly a utopian idea in many ways, though perhaps less so to someone like myself who grew up in the midst of fields filled with both corn and cow, there has been loads written about Barber and his restaurant over the years and although phrases like 'farm to table,' 'nose to tail,' and 'sustainability' are obvious there is also a truly bucolic serenity to the place that cannot really be captured without a visit.
Moving past the ideals and the location, both impressive, I will note that before making the hour long trip to The Rockefeller Estate in Pocantico Hills there was some hesitation amongst the others in my group, and perhaps in my own mind as well, about how the meal would turn out as many had suggested in recent years the rise of the Slowfood movement had made the food at Blue Hill somewhat less special while service had slipped but what we found, instead, was quite the opposite.
Featuring four menus of various lengths and price points it seemed only rational to go with the longest of those offered - a Farmer's Feast where the diner is presented a list of ingredients and questioned about likes and dislikes before the meal commences - and informed that this meal could often last as long as four hours we assented, emerging from the doors 33 plates, courses, or bites (and 225 minutes) later - almost every single one of them good and the vast majority outstanding (both the cuisine and the moments in between.) Â With some notes as above, mostly taken from my jotted notes and distant memories, the food was much like the scene; a true 'experience' to behold with each element composed by Dan Barber and executed flawlessly by his team. Â In a world where "Farm to table" is quite en vogue but rarely 'exciting,' Blue Hill at Stone Barns was both and all in all it was my second favorite meal of 2012, a great achievement in a year I'd consider perhaps the best of my life thus far.
Let's start with the Staff; they are top quality all around. Â The staff does not skip a beat and is on top of everything. Â They truly are excellent and add to the dining experience at Blue Hill.
The food is just consistently fresh, delicious and creative; add your pick of some wonderful wines and the dining experience is just heavenly.
From start (even arriving in your car is made easier), to finish, this elegant restaurant is a magnificent experience.
one of the best experiences i and my wife have had in ny,period.....
the concept of farm to table menu is just great and we did go for the 8 course menu making it more fun by choosing wines to go with each course on our own..
the setting is magical and the service matched it...
a must visit spot while in ny.
To sum it up, one of the best dining experiences in my life.
We made the drive up on a Sunday evening and the valet promptly greeted us and found our reservation and checked us in. We then perused the shop and then went into the main restaurant where our coats were taken and a friendly bartender helped us find some flavorful non-alcoholic drinks by the fireplace while we waited for out table.
The staff were friendly and very knowledgable. The vegetables were fresh and all the dishes were wonderfully seasoned. I could not get enough of the delicious bread and the butter, and the lard.
When we paid the bill in the main dining area and got to the hostess, they had all our coats ready for us. When we walked out of the restaurant, our car was warmed up with the heat going and the windows defrosted.
While the food was great, the service blew us away. Would highly recommend. I am anxious to try the location in Manhattan but it's booked pretty solid...
I'm guessing this review won't be well received, but it has to be written. Â We went here in August on some very high recommendations for my wife's birthday and got the 12 course meal with wine. Â We had a delightful ride out on the train from Manhattan and a nice time walking the grounds. Â We got dressed nicer in their bathroom area and had some great cocktails while we waited for one of our party to join us. Â It's definitely possible to make a real day of it and you should if you go.
We had about 20ish actual different courses after we counted them up, so the level of effort and service is outstanding. Â They were very creative and plated well and each dish delivery (we had 8 diners) was literally a performance itself with waiters that were coordinated and precise.
I think the only problem for me is that there were so few protein dishes. Â I missed out on one dish which was a scallop normally, but got an eggplant substitute instead, so that was my fault, but otherwise I think the only other protein i got was a lamb dish. Â My friends and I have discussed this many times and tried to rationalize it as being because there was a vegetarian in the party and maybe it's our fault for not requesting some of their highly touted pork at the beginning, or maybe because it was 12 courses they didn't want to go too heavy. Â Yet I still feel like it was a very unbalanced experience and distinctly remember at the end of the meal feeling like that was all great, but there was no memorable punctuations to the meal. Â The vegetables were great, like the tomato burger, but for the money we spent it felt like it was missing something. Â
I can't help but compare it to French Laundry at the same price point and amount of raves people make about both, but it's really no comparison. Â You might not get 20 some dishes at FL, but I guarantee that many more of the dishes you have will be memorable. Â This is not a west coast vs east coast thing, it's just my honest opinion.
My husband and I went to Blue Hill for a Valentine dinner, but on the 13th. From start to finish we were impressed... it was probably the best culinary experience I've had to date.
The grounds are beautiful, as is the lounge and dining room. Very large and decorated with artistic flair. Speaking of artistic flair... the presentation of the food was very unique. I am glad that our server told us how to eat certain courses because we would have felt awkward using our hands so often in such a nice place.
The food. was. amazing. I love vegetables, but my husband... not so much. The vegetables were so fresh, and prepared with such understanding of complimentary flavors, that even my husband was won over and ate lettuce, chick peas, kale, and whatever else they put in front of us. Btw- smoked kale might be the most delicious thing ever.
My only meh moment was the pork (I think they said it was from the neck) in the 4th course. I can eat a rare steak, but when pig is underdone (which was obv the way it was supposed to be) I can't get on board. However, the corn polenta and beet/cranberry sauce that accompanied it was sooo good.
Save up some money and go. You can rationalize spending that kind of money as it being an experience. The food is excellent. The drinks are excellent. The atmosphere is excellent. It's worth the bill.
Simply a unique experience.
Earlier in the week I went to a different famous restaurant expecting to have fresh, original takes on ingredients and that other place failed.
Blue Hill takes fresh ingredients and makes you taste them all over again, the way they were meant to taste before agribusiness standardized it all.
We had the delightful Valentine's Day menu where I learned to like Duck and Lamb Loin because they were done correctly. I even thought the squid ink had potential. Of course, the desserts were my favorites with 3 separate courses, each with a fresh take on chocolate, fruit, and cream.
Since they try new things every day, there's no point in detailing the menu for you. Blue Hill will surprise, delight, and challenge you any day of the week. Definitely a once a decade experience, or if you have the cash, a once a season experience.
I was disappointed they charged for tea and basics given their fees.
There is a reason that Blue Hill at Stone Barns in on everybody Top 20 list of Restaurants in the United States. Â I've eaten at many of these restaurants and, in my estimation, this one tops of the list.
Let me begin with the decor! Â The restaurant is on the former Rockefeller Estate. Â It is on THE MOST BEAUTIFUL grounds and the structures are gorgeous.
The service is amazing. Â I've never experienced better service.
The food is fresh beyond belief. Â Try it....you'll be a believer!
Came here after waiting about a month to get a reservation. Â It was 6pm on a Sunday and I must say, it was crowded but not packed. Â The inside was really lovely - high ceilings with wood beams but an elegant setting surrounded by the farmland. Â
As soon as we sat down our servers were very professional, explaining each detail of the menu and where all the food comes from. Â Our server actually pointed outside to the snow covered farm and said that some of the vegetables that are in season are from outside but they had a greenhouse as well. Â He asked if we had any dietary restrictions/allergies and my boyfriend doesn't really eat pork so that was the only thing we said but we were ready for whatever the chef was going to prepare. Â
My boyfriend and I opted to go for the 5-course meal. Â I had mistakenly had a large lunch and could not imagine trying the 8 or 12 courses!
After we ordered our drinks the feast began...
To start we had many little tiny bites:
-Blood sausage
-Pickled asparagus with steamed yolk
-Squash whoopie pie
-Baby carrots and some other green leaf plant (which I can't remember!)
-Winter "fruits & vegetables" which was more like vegetable chips and dried apple
-Beet burger
-Beet sushi with grapes and rice
-Pork liver + chocolate
-Capicollo with eggs
My favorite bite was probably the asparagus because I loved the pickled flavor and the beet sushi was the most unique. Â It tasted pretty Japanese-inspired but it was interesting. Â
The 2nd course was delicious! Â It was a scallop with beer braised endive and curry sauce. Â Wow - I wish I could have had a bigger portion of that. Â
(Also had potato bread with butter/lard and beet flakes)
The 3rd course was a farm egg (all runny and juicy on the inside) with chick peas, pastrami and a pesto sauce. Â It had nice flavors and you couldn't really feel the consistency of the egg because when you broke it - everything blended together. Â It was hard to eat on the flat dish with a fork though.
The 4th course was my 2nd favorite - it was Jerusalem artichokes with gnocchi and black trumpet mushrooms and puntarelle. Â I had never actually had puntarelle but I liked it, tastes similar to a fennel. Â The gnocchi was really smooth and I love anything with artichokes. Â
The 5th course was my fav. Â It was venison served with corn, beets, brussel sprouts (2 leaves) and 1 cranberry. Â This was very nicely done! Â The meat was rare but tasted like steak. Â The sauce was delicious and had just the right amount of tangy flavor with sweet corn mixed with the gamey meat.
For dessert there was a chocolate brioche with caramel ice cream and then a small plate of chocolates with pumpkin seeds and dried apples.
OMG I was full. Â I mean I don't understand how people could eat the 8 or 12 courses! Â I know they were smaller portions but still...it's a lot of food! Â
Overall, I would say it was a solid 4+ stars. Â Some of the dishes were much better than others but it was a great meal from beginning to end! Â The only thing that was a little weird was when the little bites started to come out they didn't have any silverware but we wanted to share them and taste smaller portions so we asked for a fork and I feel like the waiter was a little annoyed with us. Â
I wish I could have visited the gift shop but it was closed by the time we finished up. Â I'm definitely interested in trying their restaurant in Manhattan though.
Like many others have already stated in their reviews, I will have to also state that this one of the best dining experiences I have ever had.
I came here tonight with my boyfriend and his family for his and his twin brother's birthday. We decided to get the 5 course tasting menu. Before the actual courses came, we had numerous amuse bouches that were all delectable and they also managed to showcase the produce that was cultivated on the premises. I had an apple cocktail, which tasted just like apple juice.
Before we gave our server our orders (well, decisions on getting the 5 course tastings), our server stated that all foods will revolve around each individual's taste preferences and dietary restrictions. I stated that I was a lacto-ova vegetarian, and they most certainly catered to my needs. My boyfriend's mother also stated that she wasn't super fond of offal meat, so they catered to her's as well. Some of my courses included an emu egg pasta dish and a pea and vegetable soup with a soft-boiled egg coated in panko (or so I thought. It was a lot like a Scotch egg). I believe that a true mark of an excellent restaurant comes from the willingness of the kitchen staff to cater to a diner's palate. This place definitely managed to do that while also astounding my taste bids, in a very good way.
Our meal ended with a lovely dessert course, which was then followed up with a dessert amuse bouche of sorts. I truly enjoyed my entire experience here and I would love to come back here once the weather gets warmer in order to try their menus with the ingredients growing during that time.
My husband and I came here for his birthday on Saturday, and from start to finish it was wonderful.
We had read all the reviews, so we arrived early to have some drinks beforehand. Someone immediately offered to take our coats and we didn't have to wait long to get a drinks list. The lounge area was lovely and bustling, and we had cocktails in front of the fire. Whatever is on the cocktail list -- get it because it's going to be good.
We were promptly seated in a wonderful section of the restaurant, in a corner booth with a great view of the restaurant. The booth was comfortable, and there was ample space; neither of us felt cramped.
I am a vegetarian, and my husband loves meat, so we wondered how this would play out. It played out in my favor, and my husband was served meat at only one course. It was pork; there was a lot of it, and he loved it. The vegetables were so good he didn't mind; of course, he would've loved a little more meat, but he wasn't overly miffed about it. In any case, the Lipitor he takes was thrilled to have the night off.
As you probably know by now there is no menu, and most of your meal will depend on what is in season. When we were there, beets were a hot commodity. There were beets for at least several courses, including my main. That would be my only issue (if you could call it that) with our meal; overkill on the beets.
That said, I loved the beet/yogurt cup at the beginning of the meal. Can I please have the recipe? Pretty please?
We did the five courses but were offered several courses ahead of that so we were pretty full halfway through the meal. I couldn't imagine eating more than that. Our waitress was lovely and recommended the five-course option when I told her that my husband could get a bit antsy.
At one point in the meal, a waitress was bringing out a candle for someone's birthday, and the flame went out before she reached the table, and she said "sh*t," loud enough for us to hear it (we were close to the kitchen). I found it quite funny, but other customers might have been annoyed by it.
We were also asked if we would like to meet Dan Barber, the chef, which was a great way to end the night after our meal. By that point it was around midnight, and the kitchen was quieting down. Dan was charming, approachable, and absolutely lovely, and we expressed how happy we were with the meal. I'm sure he hears that several times a day, but my husband couldn't get over how great the pork was!
I have never been to the Blue Hill in Manhattan, which is where we live, but I would love to go back to this location at some point. The atmosphere there was warm and cozy. And if you live in the city, it's fun to take a little day trip.
One of the memories I will take away with me is the vegetables that they serve on spikes at the beginning of your meal. I bit into a radish, and immediately thought of the garden we had when I was a kid back in Ohio. I've never had that happen before. It was wonderful for food to stir up the memory of my childhood. It was a wonderful memory, and so was our night at Blue Hill.
Best. Food. Ever.
The fact that Blue Hill doesn't have three Michelin stars shows that there is a huge flaw in their rating system. After dining here, I'm going to have to go back and re-rate all of the restaurants I've been to, using Blue Hill as the new standard. Ok, I probably won't re-rate everything, but Blue Hill has definitely set a new standard for food, especially when referring to restaurants that serve "farm to table."
My girlfriend brought me here back in September for a belated birthday celebration. I'm not sure how far in advance she booked, but she said the reservation wasn't difficult because she booked on a Wednesday night and made a 5pm reservation. The area surrounding Blue Hill is beautiful. You should save some time to come and explore the Blue Hill, as well as the surrounding area, before your meal.
After exploring the grounds a bit, we ended up arriving a few minutes early for our reservation and enjoyed some cocktails in the lounge area, before being seated at our table. I had the Worker Bee, which was Tequila, Grapefruit Liqueur, Stone Barns Honey, Lemon and Angostura Bitters. If you're not a fan of tequila because of a few bad memories in college, don't even worry. The Worker Bee shows you that tequila can be used to craft a classy cocktail instead of being pounded for shots.
Moving onto the food, there are a few menu options - 5, 8 or 12 courses. The amount of food that is served remains constant between all the courses, but ordering more courses will give you more variety. The staff spends time talking with you, to discover your likes and dislikes, but if you look at what people around you are eating, you'll see that nobody is eating the same thing that you are. Their elegance shines through, but is communicated through the simplicity of the freshest and seasonal ingredients, which lead to a constantly changing menu. I know that's not a new concept, but there's something about the way Blue Hill does it.
As for what we ate, we opted for the 8 course menu. Before the first course was served, we were given 5 amuse courses. Below, I'll describe what we were served. They did write down the menu for us, but only the entrees and desserts, so I'll describe the amuses to the best of my ability. Everything was delicious and needs not be described in excessive detail. See my pictures for more:
Amuse #1 - some kind of a soup in a shot glass.
Amuse #2 - Raw, fresh farm veggies. Carrots, tomatoes, lettuce & peppers.
Amuse #3 - Parmesan & potato crisps with goat cheese
Amuse #4 - Zucchini, tips wrapped in bacon & sesame seeds
Amuse #5 - Whoopee cushions, filled w/onions
Entree #1 - Pizza: Last of the tomatoes, Blue Hill Farm Ricotta. This dish was inspired by Chef Dan Barber's meal at Roberta's in Brooklyn.
Entree #2 - Summer beans, almond, cured egg, chorizo. This dish was served on a huge stone slab.
Entree #3 - Alaskan Salmon, tomatoes, sauternes
Entree #4 - Compost cooked eggplant, onion, canola seeds, burnt wheat. For this course, we were taken outside to the compost pile, to show how hot air is pumped into it in order to cook the veggies. Top notch - who'd have thought?
Entree #5 - Stone Barns egg, sweet corn, chanterelles. The egg was also cooked in the compost.
Entree #6 - Blue Hill Farm veal, eggplant, ratatouille
Dessert #1 - Elderberries, elderflower, nasturtium
Dessert #2 - Plums, ginger, milk jam
Dessert #3 - Chocolate Birthday Cake. I ended up bringing most of this home.
Dessert #4 - Fruit & Nut plate
It's a heck of a lot of food, but so delicious and worth the trip and the price. The meal will take 3 - 4 hours, but you'll need the time. I started getting full at entree #4. I did try a second cocktail during dinner - the Shisho Watermelon Punch. It doesn't get much more refreshing than Shisho Infused Gin, Vermouth Blanc, Watermelon and ginger. Bread is served as well, with roasted garlic, butter and salt.
I did ask what the difference between the Blue Hill at Stone Barns vs. their Manhattan location was. They said that at Stone Barns, tasting menus are the only option, while in Manhattan, you can order a la carte, with tasting menus also available.
Blue Hill is very unassuming and not at all snotty or pretentious. While it is expensive, their dining room is very homey, country-ish and comforting. The staff are friendly, professional and accommodating. The gentleman who attended us for the evening was named Matthew and was a true class act. My girlfriend was also able to arrange a kitchen tour, during which we met Chef Dan Barber, who is a really nice guy, aside from being an amazing chef.
For those of you who are reading this, live in New Jersey and have been to Ninety Acres or are thinking of going, skip it. Blue Hill is what Ninety Acres wants to be.
After we paid the bill and walked to the valet, I saw something in the distance. Could it be? Yup... our car was waiting for us. Blue Hill is not to be missed.
One of the worst food experiences I've had for the price. The summer 2012 tasting menu and wine pairing were uninspiring and subpar. I only truly enjoyed perhaps one or two of the dishes, and the Cod's head dish was a bit foul and certainly unpleasant.
Our waiter and sommelier were genuine and friendly, but not quite as professional and seasoned as one would expect.
Additionally, this place is a bit out of the way - you will have to travel quite a bit from the city proper to actually arrive here. However, the farm was beautiful, so if you do come here, make sure to come early so that you an enjoy the surroundings outside of the actual restaurant.
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