Blue Hill at Stone Barns is one of the most innovative and constantly evolving restaurants in New York. It is located in a beautiful setting in the Hudson valley, and it has defined farm-to-table dining over the years. Chef Barber offers a seasonal menu, which in the winter months is based heavily on their greenhouse. The dish selection is specific to each table. The farm is collaboratoring closely with scientists from Cornell in an effort to create new vegetables with enhanced taste and favorable storage and texture properties.
The menu starts with a series of small plates without utensils. The serving pace has increased significantly and it is just perfect currently. A rapid succession of mouthwatering courses keeps guests on the edge. The signature presentations of courses at BHSB include a display of the main ingredients in their raw form followed by a short story about the development of the respective dish. As always the guests are taken in a separate space for one of the courses. For our table this was the bakery, where we got the opportunity to taste chef Barber's new bread creations. Other highlights of the menu included the breakfast dish, the Brussels sprouts, and the fried egg with the red yolk! The last dish was a salad served with oil based dressing from our table candle! The sweet part of the menu is spectacular and currently en par with the savory creations.
The service is phenomenal, and the front of the house staff extremely knowledgeable and very attentive to detail! Once again an unforgettable experience!!