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