April 30, 2007
A Taste of . . . Blue Hill at Stone Barns
We've been patiently waiting for spring to arrive to time our road trip to Blue Hill at Stone Barns in Pocantico Hills, about a 45 minute drive from Manhattan. The timing was perfect -- Chef Dan Barber loaded up our $42 prix fixe lunch with spring's bounty -- ramps, asparagus, dainty greenhouse microgreens, and fresh breakfast radishes. Pictured above are black bass perched atop a delicately sweet stew of beets, and spinach cannelloni, with trumpet mushrooms, ramps, and "frills." Despite the farm setting, the dining room was quite elegant yet comfortable and the service impeccable without feeling obtrusive. A walk around the grounds served as a perfect opportunity to digest and learn a bit more about the origins of the food we had just consumed.
Blue Hill at Stone Barns is easily accessible by train in case you can't convince a friend with a car to drive you. It's approximately 35 minutes from Grand Central plus a short taxi ride to the farm.
Blue Hill at Stone Barns
630 Bedford Road
Pocantico Hills
914-366-9600
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Hey it seems very good I guess I will go there.Have a nice day to all.
Justin
seedubai.blogspot.com
Am I the only one here who finds these prices offensive?
Am I the only one here who finds these prices offensive?
Absolutely! Now go back to you little hole and eat your Dollar Menu!
If you prefer low quality food that's full of preservatives, trans fats, and veggies/meats that are bred to be flavourless and nutrition-free, then yes...it is offensive.
You get what you pay for. It's doubtful that these dishes can be prepared at home easily.
This restaurant is incredibly offensive. The sommelier recommends wines without discussing prices, the service is completely theatrical, and less than lackluster, and a complete waste of time driving from the city. If you are feeling the urge (or the overgorged hype) you are better off buying a ticket to Sonoma Valley, as this place has an identity crisis, and wishes it were as good. The chef d'oeuvre is the $15 cup of tea they offer at the end of your chefs tasting. Don't waste your money or time.