Blue Hill At Stone Barns

this was the second time that we at blue hill at stone barns had eaten (the first was about a year ago) our second visit was not so funny, because we first knew that the routine was brought out a dish in a time, an excursion to somewhere else (kitchen, special room with compost part away through the meal. but also, it was disappointing to see some of the same things on the menu as we did last time. yes, it was the almost the same time of the year, but surely a restaurant of this caliber can be more creative and sometimes they were something too creatiw at this visit. we were served a melon that had been fermented. with the first (and last bite, I said to my man, that tastes just like cow manure smell. Now, when we were picked into the compost room for our half of a baby potato, we saw where the fermentation had taken place: in a bag placed in the compost container. ew, that explains, I thought. I also know that you eat seasonal at stone barns, but the menu was very, very hard on beds, squash and parsnips. while the peasant from this world was (please sell to the public in quantity! and the beet sliders were so big that we could have eaten ten more, it was a bit much to have so many sweet sweet sweet sweet at a meeting, especially if you lean on the savory like me. While I would recommend bh at sb one time, I don't think it's worth visiting later, especially if they go near the same season they go ahead. two more observations: 1. the personal is very wonderful. 2.I wouldn't interfere with the deli for lunch. eating is nothing special. also we have a bag of popcorn and it was stale as possible.

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It has been a long time since we have enjoyed a dining experience as much as we did this past weekend at Blue Hill Stone Barns. We arrived at the restaurant from a wonderful meandering road that snakes its way through the farm property. The Valet was prompt and the Maître d’ exhibited a kind of palpable enthusiasm that we've rarely seen at similar restaurants. The main Dining Room was romantically lit and the sound level made it easy to converse. Our waiters and sommelier (Alex, Christina, Zi and Charles) made a real effort to answer our questions and to explain each course as it was presented. We had the unexpected opportunity to enjoy one course in the Kitchen with Chef Dan Barber and his team. It was great to see how the they communicate and work as a team. It was a pleasure to experience the Chef’s vision composed from beginning to end. We have tried tasting menus over the years at many fine restaurants and most often we are still hungry at the end of the meal, or tipsy from the lack of food! The full tasting menu was delicious, satisfying and varied in its flavors. Service 5 stars, Food 5 stars. Attitude 5 stars. We highly recommend the full tasting menu experience. Highly recommended!

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Dinner for 2 with only 1 wine pairing and 1 coffee (tap water only) cost $800.00. $800.00! The only meal I've had that cost that for two people was at le Meurice--the star chef led, 3 michelin starred, Phillippe Stark decorated, restaurant by the Louvre in Paris. I considered that once in a lifetime fare; Blue Hill isn't once that once in lifetime experience at all, as lovely as it is. Another note, the meal is extremely vegetable heavy (many served simply raw) and protein light, which would be fine except for the stunning price. Our service was exceptional. I just would't feel right recommending this to a friend because of the price/value.

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we have found blue hill to be a total culinary experience in a natural inviting environment. the fruits of the field and the pasture were presented in very creative, artistic way. we have learned a lot about the seasonal nature of food. there was a magie in our culinary experience that we will never forget thanks to the scientific and polite blue hill worker.

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the most incredible experience they will experience. I have to try.

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