Outdoor seating
Yes
Blue Hill At Stone Barns in Tarrytown
Categories
Location on the map
Tarrytown, Westchester County, New York, US
Service options
Delivery
Yes
Takeaway
Yes
Dine-in
Yes
Health and safety
Reservations required
Yes
Staff required to disinfect surfaces between visits
Yes
Highlights
Great coffee
Yes
Great dessert
Yes
Great tea selection
Yes
Popular for
Lunch
Yes
Dinner
Yes
Accessibility
Wheelchair-accessible car park
Yes
Wheelchair-accessible entrance
Yes
Wheelchair-accessible seating
Yes
Wheelchair-accessible toilet
Yes
Offerings
Coffee
Yes
Healthy options
Yes
Vegetarian options
Yes
Dining options
Lunch
Yes
Dinner
Yes
Dessert
Yes
Amenities
Toilets
Yes
Atmosphere
Cosy
Yes
Historic
Yes
Romantic
Yes
Upmarket
Yes
Crowd
Groups
Yes
Tourists
Yes
Planning
Lunch reservations recommended
Yes
Dinner reservations recommended
Yes
Accepts reservations
Yes
Phone: +1 914-366-9600
Site: https://www.bluehillfarm.com/
Site: https://www.bluehillfarm.com/
Opening hours
- Monday:Closed
- Tuesday:Closed
- Wednesday:Closed
- Thursday:5–7PM
- Friday:5–7PM
- Saturday:5–7PM
- Sunday:1–7PM
Comments (199)
I have always been awed by classical composers. They put the individual sounds of a great number of instruments together in their heads, imagining how they will sound in combination to create a whole.The Blue Hill chefs do that with flavors and textures. Every item on the plate complements every other; the flavors contrast and yet marry.Lunch included a bowl with 5 very small portions of different foods, asparagus wrapped in a micro-thin sheet of what I think was prosciutto, a wedge of amazing whole wheat bread, a green salad with tarragon vinaigrette, and a cake which included rhubarb and goat cheese. Young intense staff described each item, identifying the ingredients and explaining the preparation. “These grains are sprouted for 3 days “”These were scalded quickly and then fermented to release more nutrients “ “The ramps grow wild and are foraged from Stone Barns’ woods.”Eating a meal at Blue Hill is an experience in unusual dishes and a food education. I strongly recommend taking a tour; farmers of Stone Barns, chefs, bakers and bartenders demonstrate their art as you walk from greenhouse to gardens, past the bakery (where grains are ground regularly to assure that the flour is fresh), and through the busy kitchen . When I passed by, seven white-coated staff were clustered around a table plucking that evening’s young greens right from their greenhouse flat.If you have to ask, you probably can’t afford it; a meal at Blue Hill is quite expensive. If you can afford it, you should call for reservations now.
Reservations can be a bit difficult, but it is worth it. The cafeteria lunch is affordable and the food is extremely fresh. My favorite item was the bread. You could taste the whole grain with each bite. My second favorite dish was the soup. It was light but hearty.Im not too sure what each individual item is, but I definitely recommend eating here for lunch especially when there is warmer weather.
Oh my. Its all true.We started with the tour which I highly recommend. Aside from explaining what the complex is all about it also gives you a bit of time to adapt.The meal is truly a marathon. Its not just the best meal Ive ever experienced, it wasnt really like any other meal Ive ever had.
This farm-to-table experience is one of a kind. I went as they first rolled out the Covid-sensitive picnic dining experience. The food was beyond delicious- left stuffed but all is healthy, fresh, and smartly prepared. We ordered the vegetarian menu and were amazed by all the variety. You will have leftovers and look forward to some amazing dessert. Excited to come back for an indoor dining experience.
What a treat. absolutely remarkable and top 2 dining experiences for sure.
Incredibly pretentious. We made a reservation for their cafe. All the food was cold and bland. The quiche was flavorless. The main part of the plate was what they called a “lettuce taco”.. not at all exaggerating when I say it was a bundle of single lettuce leaves of different varieties and maybe some herb leaves. If you want that, I will happily tie some edible leaves together for you from my vegetable garden for free. Anyone pretending this place is anything special for food is just trying to justify what they paid for it. The wine also was mediocre.
Small touch matters. They made our third anniversary very special especially I got off the waitlist at the very last minute. It’s meant to be for this dinner.Finding this place can be annoying if you have cell signal problem. You would have to pre map on your google map or good luck with signal. They have WiFi inside here so you won’t be cut off from civilization. The farm house is so beautiful and well maintained. It’s like everyone in the place knows it’s our anniversary which is pretty fun and appreciate.I love our waitress and waiter. They are super knowledgeable of what we are having. During our total 9 courses, they make sure we are ready and zero rush. We were given plenty of privacy to chat and eat during our meal. Love it.The food is above delicious. They have different chef every few month for their residency program. We are lucky enough to have a worldly chef who make food from different region in the south. From viet to Irish influence, we pretty much traveled the world in this 20 table dining room.Definitely worth coming for many times over.
Love love love this place! It’s such a treat every time we get the opportunity to go here. The food is delicious of course but more than that it’s the overall experience of being on this beautiful farm and the lovely people who work here - they are so passionate about the food and that passion is infectious.
It is a very charming farm with outstanding customer service. However, the food served at the community table was not as delicious as expected. I would like to give this place a second chance, and visit them in the fall because it seems that they only serve locally grown food that was either preserved in a most delicate way or in the season. It is not easy to satisfy a customer with a pigs lard, pumpkin puree, and buckweed sausage. Homemade bread was the best I have ever tried in the US. Make sure you book a tour before your visit. A ticket to brunch at a community table, with fees and taxes was $165 (gratuity not included).
While Blue Hill At Stone Barns is famous for their exquisite weddings and fabulous restaurant, they also offer what they call their Cafeteria, where for a fixed price of around $35 you get a delicious assortment of salads, grain bowls , freshly baked breads and other uniquely prepared dishes. It’s both reasonably priced and delicious.
I have to begin by thanking all the people who tried hard to create such an extraordinary experience for us. The staff was incredible, everyone was very nice, knowledgeable and courteous. I’m very conflicted writing this review, because we loved the experience, but the food, not so much. For a 2 Michelin star restaurant that cost $1000 for two, I was expecting tastier food and more creativity. We were served (separately) turnip, spinach leaves, carrot, kale, more turnip, then a lot of pickled veggies, they said because it’s winter and they use produce that’s in season (should’ve gone in fall). The only two mind-blowing dishes were the tiny mushroom burger and the spoonful of cream of spinach we were served with fish. Those were delicious!! So so good!!!We were looking forward to the dessert, but it was a huge disappointment. I understand all the healthy farm to table concept with 4 leaves of spinach served on a huge plate, fine, but please don’t mess with my dessert. Cut up apples, served with a bunch of sides (tarragon and turmeric yogurt) to eat inside a pita bread? Not a dessert we were expecting. Neither was the chocolate bread. Would’ve appreciated a real dessert. Or if you want to serve healthy, blow our minds with what deliciousness you can create with healthy ingredients. That would’ve been amazing.They also gave us mini tours during the dinner - they showed us the pickles they’ve made, also how they bake the bread and what ingredients they use. It was cool and different. We enjoyed these very much. They had our coats and car ready as we were exiting. Huge attention to detail.Overall, I’d say experience - 10/10Food 5/10Dessert 3/10Service 10/10Value for the price 7/10
The food was incredible—I can’t even describe it (the sea urchin and squash dish was one of the nicest bites I have ever had).The cocktails were playful and delicious.The theatricality was impeccable and made a five hour dinner engaging.And the staff were incredible.I’m coming back.
Covid picnic was a winner.We were hesitant to pay the price for what was described as a picnic- but that really undersells the experience. The entire evening was beautifully curated to create the magical experience you expect. This was one of the first times we felt like we were having a beautiful dinner in the beautiful world, as opposed to eating to go food in a shoehorned patio dining experience. The food was fresh and delicious, the experience limited interactions but allowed you to really just enjoy the time with your table.I highly recommend this unique and unforgettable dinner!
One of the best dining experiences I’ve ever had. Will definitely return.We were given a free tour of the farm, then had a drink at the bar before being brought to our table. It was impressive how coordinated the staff were from beginning to end while at the same time still feeling very original and creative in their presentation. They were happy to answer any questions and explain how dishes were made or conceptualized in detail.
Came here for the first time with my wife and we totally love the food here. They have an amazing menu and the service was top notch. Great place for some delicious food and an awesome experience.
If you want a truly special, memorable experience this is the place for you. Every detail is perfect and the staff is very knowledgeable about your meal. Every table has a different meal - when you arrive there isnt a menu - which makes it all the love exciting and enjoyable. We went in March which is the only time of the year you can experience food from all four seasons, but honestly do not think there is a bad time of year to be there!
We went in October after they re-opened during Covid. The place is extremely beautiful with fall foliage. The theme was picnic and the entire experience did match the theme very well. Guests were all sitting outside in a garden and they had heaters next to tables to keep us warm. Staff were extremely friendly. Thank you all for the work! Definitely safe to dine in.As you can see in the photos, everyone has a basket with the majority of food that doesn’t need to be served warm (e.g first course, cold dish from second course and some dessert). You serve yourself with these food and there’s a tray next to your table for your empty plates. I very much like this setup and it’s very cute and relaxing, like A PICNIC!! During your dinner, they will serve hot food. For instance, they brought grilled dry-aged steak, baked squash etc. and in the end, we had fresh cooked cookie and hot milk.The reason I gave a 3 star is mainly because of the taste of the food. We understand that it’s picnic style and we were NOT expecting extremely fancy/luxurious style. But still for a Michelin star (I believe 2?) the food could have been better. Overall the cold dishes (e.g. pickles, salad etc.) were heavily seasoned, or covered with heavy sauce and tasted quite sour. My husband is a sauce king and loves food with strong flavor. Even he thought that the flavor was a bit too strong.I also spotted some Asian element. There were some slices of celtuce (莴笋）coming with steak which I didn’t think it was cooked well. Felt like they just simply sautéed it. I tasted flavor of star anise (八角，but I could be wrong) in the salad but I think they may have put too much of it because the taste was too strong. Also the steak wasn’t that easy to chew. I believe it was dry-aged steak and cooked for medium-rare or rare (don’t quite remember)There were a decent number of veggies and fruits that you don’t commonly see or eat in everyday life such as celtuce, mini kiwi, pawpaw etc. The food was served either fresh /raw (e.g. raw dill stalk) or heavily seasoned that you couldn’t taste natural flavor of the veggie itself (e.g. the leek stalk). The food itself just wasn’t what we expected for Michelin star level, compraring to those we have visited in NYC.The ingredients, especially the veggies were organic and extremely fresh. The whole concept they are selling/promoting is amazing and I appreciate all the hard work and effort invested in the meal. But eventually it still comes down to the food. Maybe this is just a one-time experience because of Covid. Maybe we should have gone in summer. Seeing all the great reviews I also think that maybe this meal is just not what we personally preferred.I do encourage you to go and try! Experience it and use your own judgement :)
Another more than amazing experience. The food here is so refined and stripped away of the extraneous. Chef Barber focuses in on what it means to be straight from the Earth to your plate curating a fantastic journey through the farm and his local suppliers. There is no detail spared, you leave not only fully satiated but enriched with knowledge. While this is an expensive endeavor, it is well worth it.I think you can walk away knowing that you can eat almost this well, and almost this fresh on your own accord and with minimal effort and cost.Dont miss walking the grounds if the weather and time permit.
Rated #12 in the world for 2018 top restaurants. Tasting menu is $$$$ steep. The menu is ever changing with the season as they served pretty much everything from their grounds (literally). The service and wine suggestions was on point. One star less as the dinner (@330pm) went on for almost 4 hours. Way too long for a tasting menu. Another star less as I did not feel the meal was complete as there was one 2 meat dish (and one I did not even have as I stated I was allergic to beef/lamb). Instead I was given a leaf of a chard! Maybe duck?!? The first 5 placements or dishes (if i can call it that) was raw vegetables. It did not taste amazing or mindblowing enough to serve blanched or raw. They also took the word foraging to another level as several dishes you will have to scavenger for or cut off a stalk to eat. If you are a rabbit, this is the place for you!
Incredible! Such a beautiful location. This place is a splurge for sure, about $300/pp and we didn’t drink any alcohol. I saw Dan Barber on Chefs Table on Netflix and knew I had to come to this restaurant. Amazing experience! They printed off our menu at the end of the night and there were 23 courses....you will not leave hungry 😋
Blue Hill is like heaven on earth. The food is perfect. Youre treated like royalty. Eating at Blue Hill is therapeutic. If you dont go to Blue Hill at least once, youre missing out on possibly the best dining experience on the planet. Fresh veggies grown on the premises, meat butchered on the premesis, the perfect example of farm to table. Blue Hill raised the bar on what I expect from fine dining. Thank you for one of the best dining experiences Ive ever had. I will be back.
I am not exaggerating when I say that I was gushing about this place for DAYS after visiting. Our company wanted to do an educational offsite to deep dive on the Circular Economy, and took us upstate to tour the farm and learn about Blue Hills sustainability practices. Just pulling into the driveway you get a sense of how magical the place is. The grounds are impeccable, well kept, and the staff is so knowledgable and passionate about how food is made. We even got to make our own bread and cheese! Such a unique and unforgettable experience. They had a special plant-based menu for me, and I was still blown away by the flavors. Really makes you appreciate your meal.
Been a couple of times and will always be my most memorable dining experience in both visits. Hard to explain into words the magic of this place, food is just the best in terms of simple and flavorful dishes, service is on point and very educational, a true inspiration for people that enjoy to dine out in the places where food is relevant. Dont believe any restaurant will ever match Blue Hill at stone barns.Just Love this place.
Came here for my sisters wedding celebration. She booked a room for our family and her new in-laws family for an intimate experience. All of the food that we were served was well presented and delicious (all very fresh and flavorful). Even my dad, who is a very tough critic, was pleased. Our only complaint was that they asked my sister for any dietary restrictions twice and she told the restaurant that we shouldnt have any pork (because her in-laws are muslim).. and pork was served which made for an awkward moment. Other than that, everything was great!
A true three star michelin experience! Highly highly recommend this place, even with the steep price tag it is very well worth it! The entire experience takes 3-3.5 hours, the food is perfectly prepared with every course having a thorough explanation. The menu is also slightly different for each table so you may not get everything you see going by, making the evening quite exciting as you never know what is coming next!
Blue Hill is more than a restaurant, clearly, given their location on the Stone Barns farm. You can take a tour of the farm where you can see your eventual dinner in the ground. It is a strange juxtaposition of ultra fine dining side suits and all, and sustainability in the form of farm education, whole animal butchery, and vegetable heavy menus.It is somewhat disappointing then that on our dinner day, maybe only 15% of guests actually took the farm tour. For most, it seems that Blue Hills is primarily a fancy dinner with some style. Nonetheless, I greatly appreciate their emphasis on produce and the farm tour. The service is pretty impressive with nearly 1:1 staff to diner ratio. The meal itself is a 4 hour experience with a sort of intermission where you go to another part of the restaurant, for example, an outdoor grill. It is a fantastic format that gets you thinking about food. It is as much show as it is food.Given the number of courses and somewhat curt names of the dish, I wish I could know more about the dishes. Only some dishes really get the whole farm backstory and explanation of why a dish is the way it is, which makes me really want to hear more about the dishes that dont get that exposition. I had to ask about the dishes to hear more about the ingredients used and so on. I understand that most diners probably do not want all this information for 20+ dishes, but it feels like it is important, especially at a farm-restaurant focused on education.For the main course, we were served steak along side a beet, cooked in the style of steak. It was a nice premise--showing how a beet is comparable to a cows psoas major, but I think I still got a very standard steak as the main course. Herein lies the tension: Blue Hill is a fine dining establishment catering towards diners who want expensive meats and panache, yet Stone Barns is a farm that cares about sustainability and ecological impact. The disconnect is evident, but Blue Hill does its best to serve both demands.Despite this, Blue Hill was a fantastic experience. The food, the farm, the tour, and the education were all great. Im more inclined to cook with produce in my own life. They were effective in communicating their message whilst delivering a spectacular meal.
Well I don’t know what to say. I had very high expectations but I was disappointed. There was no food as such. Only few vegetables, not even a salad. The meat and fish dishes were bland. So I don’t understand the hype. I can only say that may be I went at a wrong time as winter is not a good season and I should try it once again in a different season.
We attended an event with United Airlines. The farm is beautiful, the buildings and decor was wonderful. The food was good, but not amazing. Somehow I was expecting more. The meal seemed like the catering hall version of what we were hoping for.
If you love food, Blue Hill at Stone Barns must be the top of your list to go to at least once in your life. Simply incredible experience from the moment you step foot onto the property til the last bite. Best time to go is lunch during summer and give yourselves plenty of time before lunch service to walk around the farm and see the painstaking attention to detail Dan Barber and his team put into developing the best tasting vegetable possible. Never been a vegetable loving person myself, but if vegetable everywhere else taste as good as this I am a convert! My favorite dish was penne with meat sauce (penne made out of vegetable stalk). Yum. Talking about delicious yet extremely healthy food. Love love.
Let me start by saying, I was expecting the best. I had already heard so much about this place. I’m a New Yorker, so I’m jaded. I’ve been to all the 3* Michelin places in the City, a couple are hype and a couple are not. Blue Hill was an AMAZING experience. They surpassed my expectations!It wasn’t just the food. It was everything, from the walk onto property to the cutlery and plates and then the walk back out into the starry night. Of course, the food was beautifully presented and delicious. There were too many bites and dishes to remember, but it’s best to be surprised.
Two hours getting there by train and two hours coming back. The meal was about three hours including 20-ish bites and dishes and a visit try to the bread baking lab where they test different combinations of grains and backing techniques. Staff was also patient in explaining their concept of sustainability including using the compost heat to make poached eggs, and maximizing the use of all parts of free range and sustainably raised pigs. Its a romantic place for couples to visit and also a family place for kids to get familiar with farms.
Feel very safe to dine outside. Not too much hot food but overall taste was definitely at the level of a two Michelin star restaurant. Will definitely try to come back if everything gets back to normal in the future.
This place is incredible. It’s SUCH an experience!!! Food is obviously fantastic, as is the service and cocktails.
The greatest dining experience you’ll ever have, if you secure a reservation. It will exceed every expectation you possibly have, and then some. The menu is made from whatever is available on the farm that day, and the service is beyond good - it’s almost scary.
I ordered a simple takeout package--not a meal, more like supplies. Fresh pumpernickel, craft bacon, smooth smoked goat cheese, and a basket of heirloom tomatoes. Delicious, fresh, uniquely Stone Barns. They deserve our support.
Absolutely amazing experience from start to finish. Ambiance was classy yet relaxed. Service was top notch. You eat and learn about your food and its source. Truly a one of a kind experience.
Nathaniel and Alex made this the best meal of my life AND my partners life. As self-professed food fanatics and urban gardeners, we love to understand where food comes from, what influences its taste, and how to best prepare it. Every one of Blue Hills 25+ courses made those three concepts shine, especially the waitstaffs knowledgeable input while serving. Its truly an experiential meal, starting with finger foods, breaking with a visit to one of the farms production rooms, and ending with a crescendo of richness and dessert. No effort or expense is spared to make each plate and experience perfect. Additionally, the staff pays close attention to your food preferences and tailors your experience and post-dinner gift bag (yep!) to specifically you. Its unlike anything youve ever had before.
Wow, fun place to find in Rockefeller park. Or at least accessable from it 😉. Great farm to table food with vegetarian, vegan, gluten free, and just plain old delicious options. Nice store on site also with things you might expect and some you didnt know existed! Come here with some time to spare
Celebrated my husbands 50th Birthday at Blue Hill at Stone Barns. We are big foodies and we had an amazing experience. Vegetables were enjoyed by my sons (age 13 and 18). This alone is a reason to visit. The service is so attentive and knowledgeable. We must have been on the property for at least 3.5 hours. it definitely did not feel too long. I love the idea that tables are served different offerings. Some standout dishes were the purple potato gnocchi and the pheasant. The food presentation and tableware combine to make a unique dining experience. I would not hesitate to return.
First high end restaurant experience was here under Chef Victoria Blamey’s residency. She graciously conversed with my sister and I at our table ! Impeccable service. I won’t soon forget it. I’d love to come again.
I just take people here. There was a wedding where they fed the drivers. The food was delicious. And the water was refreshing. I have heard a guest complaining about the presentation being a bit long winded. (Paraphrase of course)
Absolutely beautiful venue for an event but lacks warmth or character. Its a very large empty stone barn with large spaces. Food was exquisite. The view on the approach was beautiful, but once inside could have been one of many large venue spaces...not as special as expected.
Really enjoyed our visit. We walked around the grounds and was really interesting to hear from all the different apprentices working in the garden, or with the livestock. Learned a lot about running a farm. Also had a snack in the little coffee shop off the courtyard which was obviously delicious. Make sure you bring your walking shoes and sunscreen as you are really walking around and have opportunities to walk in the fields etc.
Spectacular food, place, service, ambience was incredible. It is definitely worth going upstate to the farm and enjoy the full experience of one of the most amazing Chefs ever.
Excellent food, atmosphere, and staff! Had a wonderful time tasting all the dishes and learning about all of food we were eating.
The casual community table is a great option for bringing little ones. Food came up fast and everything was delicious. Service is very friendly as well.
Horrible experience planning a wedding here. Unprofessional and uncommunicative event manager. Wasted several months of my time and lost a hefty amount of money with wedding vendors after Blue Hill ghosted me and I had to change my plans. Would give 0 stars if I could.
Food was very good. Few dishes got cold too quick. A bit overpriced for what you receive compared to other Michelin rated restaurants weve been to.
What an amazing place. A short drive from New York to find yourself in a great farm setting. The food is amazing!
An unforgettable experience, worth every penny—if you have the chance to dine at Blue Hill at Stone Barns, definitely go for it, it was a game-changer for me.
I can’t express just how amazing this place is. It’s more than a 3 Michelin Star restaurant sitting atop a farm. It’s a way of life and they expect you to take it home with you. When you come in, they seat you for a moment by the fire and offer turmeric and ginger tea, a pleasing palate cleanser. Then we were escorted into the dining area and met our server, Nathaniel. He truly made our experience magical. The attention paid to our personal preference was exquisite. At some point we were given a tour of their bread-making process and met Alex, who was extremely warm and informative. We mentioned our love of food and little ways we try to achieve the same goals as Blue Hill, such as growing our own wheat. He shared his knowledge about sourdough starters and I left that room better equipped to use what I have at home than I was when I came in. We tried their heirloom breads with a beer pairing that fit very well. When Nathaniel returned to gather us back to the dining room, we all chatted about our garden and we brought up the fact that we grow tomatoes. Later in the evening, Nathaniel served us a dish made with preserved tomatoes because of what we mentioned. I can’t compliment the service enough. The meal was fun, taught me a lot and of course delicious. Every meal left me more knowledgeable about either where my food comes from or new ways to utilize foods I didn’t know I could. Thank you so much for this experience, I’ll never forget it and I’ll be back.
Just came home from a wedding there. Staff took extra special care of us, especially a server named (I apologize if I misheard, we were both wearing masks) Sonja/Sonna? She made sure we got a vegan platter of appetizers at cocktail hour. She was super sweet and went above and beyond. Really a good place to have a wedding if you have family with dietary restrictions. It is also a really beautiful location, as I probably should have mentioned.
I actually didnt eat there I was a chauffeur for a group attending. They had a wonderful time and Im sure well revisit.
Stunning. Wedding reception there proved that everything is done to the highest possible quality standards. Returning soon for a proper dinner, and will update accordingly.
Im participating in a gratitude challenge and was asked to reflect on the best meal Ive ever had. Hands down, a pre-COVID dinner at Blue Hill in September 2018.Not only did I get to consume the amazing food but I was able to tour the grounds and learn about the excellent sustainability practices of Stone Barns. It was a really fulfilling experience and one I suggest for anyone looking for a top dining experience.
It’s real nice here
OMG, OMG, OMG.Look, this place costs a FORTUNE. And the food is SUPERB if you like the idea of a couple dozen mostly-tiny courses. And somehow the food isnt the point.The show, the presentation, the clear love of creating an experience makes BH@SB a place thats actually worth the north-of-a-thousand-dollars-for-dinner-for-two (with an amazing wine pairing) price tag.I cant say anything complimentary enough. If you can score a reservation, go. Period. Just go.
This was easily one of the best weekends that I spent in upstate new york to admire the innovation in agriculture and how they care about sustainability.Visit this place for giving your children a snapshot of farming techniques and also how organic products can be a revolution in US!
I wish I could give half a star. We went in really excited to be going here as we had heard amazing things about it. It was also our first Michelin star experience.The service was impeccable, which was expected. But the food selection and taste was horrendous. The first course was vegetables from the farm, which were wilting. That included 2 carrots (the smallest carrots I have seen), along with other pickled vegetables. Next was a bone broth, which honestly tasted like warm salt water, absolutely salty. The meats included veal, that calf must have been a body builder because I have never had a tougher piece of meat before.Nothing in the menu was good. One of the things in the dessert was pressed cabbage, which was basically a piece of rock.Absolutely terrible.
I loved Blue Hill. I had a really nice time. The entire experience was awesome. The food was perfect. Creative. Delicious. Well prepared and presented. I enjoyed every bit of it. My cell phone did not have a signal while inside. Perfect. I got to disconnect and enjoy a beautifully prepared delicious meal.
Very unique dining experience, youll learn more about sustainable farming and veggies than youd ever expect, all the while going through course after delicious course.
Loved it all , cant wait yo come back .#porkmafia
Amazing service and food. Went for chef Pams segment, walked the grounds afterwards and saw a beautiful sunset while overlooking the crops. Could not have asked for a better day!
A fantastic experience with the picnic basket and fall weather. Will miss this place!
I visited the cafe not the restaurant today. The cafe moved to the gift shop where has more space and nice settings but a muffin costs $6. The inflation is getting so high that I cannot believe it.
Its a great place. Everything was closed today. But been there many times and will go back.
This is the most interesting dining experience I have ever had. There were so many (20+) small courses. The food was exceptional and unique. The service and presentation of the food was phenomenal. My wife and I ate there last night and it was so fascinating, we went back the following morning to walk the grounds and have a small breakfast at the nearby cafe. It’s expensive but that’s the only negative. It is truly a memorable experience.
One of my favorite dining experiences in New York. The place is beautiful, the food is outstanding, a phenomenal wine list, with an amazing staff to round it out.Due to their focus on seasonal dining, my favorite times to go are in Spring or late Summer/early Fall, but anytime of year offers a delicious tasting menu in a beautiful setting. Obviously this place is a bit $$, but it is completely worth it as they nail it every time.
Hard to describe how special this place and how delicious the food truly is. This isnt a dinner, its an experience that encompasses food, location and terroir. Their farm and farmer network is unparalleled which means you feel like you are eating things youve eaten your whole life for the first time. Highly recommend for a special occasion or just the best meal of your life.
Simply incredible. For average Joes like my husband and I, we cant afford to dine like this more than once a year. Weve had some misses at different establishments, but the experience at Blue Hill floored me. The food was exquisite. The technique, experimentation, and knowledge of the staff set the experience apart. Im so happy we finally went!
We came here for a special family-friendly lunch event. The grounds are beautiful and it was lovely to walk around them. The staff is very friendly and service was great. Our event started with a canape and cocktail hour where the food was amazing. This was our opportunity to try some of the items on the regular dinner menu redone as canapes and it was all impressive. The three-course lunch was a bit of a miss, however. Im sure it had something to do with having to serve a large group of people their meals at the same time, but the caliber of the lunch wasnt as high as Id expected.
Wonderful food experience – special and memorable farm-to-table. The dishes, location, and service are all spectacular, with surprises! However, rather expensive, especially since it’s largely vegetables. Wine pairing is especially poor value – pay reserve prices for good but not special wines. Overall must-go, but not often.
Some of the best food I’ve ever eaten. The food is divine and the service is stellar. The restaurant runs like a hive - wait staff moving in an intricate and flawless dance. It’s mesmerizing to watch. Eating one course in the kitchen was also a truly special experience. Would love to return over and over again.
We enjoyed our meal Friday 8/2/19. The groups description is that it was the best dining experience we ever had. This was a culmination of a fantastic tour of the farm, incredible and interesting food, along with outstanding service. Thank you for creating this atmosphere for our celebrations.
The menu seemed to be curated for each guest based on their selections and allergies, so the experience/food may be different. The more immersed you are, the better your experience will be.The tour was good and the staff seemed passionate about the food they grew.Tipping already baked into bill.
This place operates on the ideal of showing you what is possible with farm to table food. And for the most part this is well executed. You will eat things that taste fantastic that you will never normally see on a menu. The rough parts of the menu occour when they leave the farm. The seafood dishes are rough. Most are not worthy of this tasting menu. Overall, its not the best tasting menu I have ever had, but the dining experience is unique and worth your time. Just dont build it up to be the best meal of ur life. If you enjoy tasting menus there are better out there. This is more about Dan Barber showing you what can be generated from a sustainable farm. That in itself is impressive.
Brilliant!!! From the farm tour to the service and food. Its definitely the next-level restaurant. Unlike other Michelin restaurant I had been to, blue hill has a very unique perspective in thinking about the resources of food and the environment. It simply makes you appreciate the ingredients more, and respect great farming more. Besides the wonderful story and misssion, the food is delicious! It is not cheap, but it provides you with more than 20 courses, definitely worth a trip to go there! And enjoy the beautiful farm view too!
My god. Such an impressive and enjoyable experience. No menu, just wonderful food. Almost all of it sourced locally with an extreme commitment to minimizing waste in the process. We went in February and now all I can think about is what the menu would be like in other times of the year.The wait staff was unmatched. Paying the perfect level of attention, executing servings with precision and respect. Never wanting for anything. Fantastic guidance from their sommelier.I cant tell you how many times we were surprised by the menu choices. Never failing to impress conceptually and in flavor. Such a worthwhile experience.
Several days after eating here Im still floored at how amazing the experience was. The food was jaw dropping, and if you care about their mission (farm to table with sustainably grown food thats bred for flavor - watch the Chefs Table episode), itll only enhance it. Also cant say enough about the service - everyone was very friendly and took the time to answer any and all questions. Its clear everyone here is super passionate about what theyre doing and it shows in each of the dishes.Completely flawless from start to finish. I live in Seattle but I would love to make a pilgrimage back just to experience this place again one day. Also loved having the opportunity to see the kitchen in person and shake Chef Dans hand. Hes earned the right to be as pretentious as he wants to be but isnt, which speaks volumes. Cant say enough good things about this place.
Superb Venue for a Wedding. Very nice site indeed. Lots of excellent areas for pictures. Locally sourced food was extremely tasteful. Thoroughly enjoyable.
This is a restaurant for you to act out your pretense. Overpay for food that is transported from somewhere else. Overpay for bad cooking, but its farm to table. There is nothing that says you are a wanna-be more than eating at this place. I went twice with the wife, the food was just --- underwhelming. And its not even grown there. So the pretense is complete.
Oh boy, where to start. Such a great meal and fun time. The staff pays attention to how much you are enjoying the meal and keeps things coming as long as you want. We were there a long time. Especially enjoyed the trips outdoors to the grill. Can’t wait for our Beefy Boys invite this fall!
Best meal Ive had in my entire life. I left feeling so full and happy. Everyone who worked there were so nice and approachable, made friends with the grill master. If you are looking for a romantic evening dinner, this should be your first choice. It is VERY pricey but well worth it.
The grounds are spectacular, with many well-kept trails, beautiful farm animals and relaxing views of the lake. The visitors center is striking, with great architecture and spaces. The only lacking part of the experience was the blue hill cafe, the farms only option for food during the day. Although the service was great, the food options and size of the operation were insufficient for such a crowd wanting a snack for lunch. Still a recommended place to visit, and will give the famous main (dinner only) restaurant a chance in the near future.
Excellent food and wonderful service. One of the best meals Ive ever had!Spoiler alert??I really liked the part where you leave the main dining area and go around the grounds and have a couple courses in a private intimate setting. It was a tiny bit rushed at parts but a very nice touch.If I had to nit pick Id say at this price point Id expect the water glass to never be empty and that itd always be the correct type of water but these are really really minor issues. The pacing was a bit overwhelming to start like other reviewers have mentioned and not every course was amazing, but with 20+ courses one or two that miss while the rest are absolutely incredible is a rate Im willing to accept.
We would have liked to come early to enjoy the grounds but it was raining. Nonetheless it was an outstanding experience. From the moment they take your car to seating you - you will be pampered. First we were seated by the bar for a cocktail and complimentary drink.You are then escorted to you table. The dinner takes a good 2 1/2 to 3 hours. Small plates are presented in themes baed in the vegetable that is being presented ‘farm to table’. Each is presented in a unique and fun way. We were given ‘a bunch of hay and told to ‘find the needles in a haystack’ aka breadsticks.We were taken on a field trip to the bakery for a discussion on the bread making. Other tables went outside to the grill.Each table is treated special. Our wait staff was extremely professional yet friendly and answered all our questions.2 of the 4 of us had the wine pairing. They are quite generous with the wine and keep filling your glass as you drink during that course. Granted it’s not cheap!The meal although quite expensive is well worth the trip - special occasion location.
It will be the ultimate culinary experience of your life. You will need reservations well in advance.
Still the best and happiest place on earth! Come visit the farm, grab a coffee at the Café, or have a magical dinner... if you can afford it
Quite possibly one of the best and most memorable dining experiences of my life. I will forever remember how delicious carrots taste and how unbelievably sweet and creamy fresh churned butter is from a cow that eats hay. From the ambiance, to the drinks to the food and the overall education received, this place is A+
Came up here for a wedding, and want to go back for a tasting menu with others who will appreciate this type of establishment. If you are on the fence, watch the Chefs Table episode.The food is fresh. Dan Barber knows his stuff. Ive never before tasted such flavorful vegetables. Im a carnivore through and through and my friends were shocked to hear that I liked a lot of the vegetarian appetizers/bites served to us during the cocktail hour. If you are a fan of high end dining, this place needs to be on your list of places to go to.
WOW! Absolutely incredible experience! Make it a point to get here and try it! :-)
My niece had a wedding here. It has a nice medieval style house/barn and along with very good trained staff. The dinner of lobster/clam chowder is very good. As for caviar with bread is good, but caviar a bit salty, so its a waste. The only reason I dont give a 5-star is because the price. Each wedding guest costs $400!
WOW WOW WOW WOW!!! This is by far the best dining experience Ive ever had. My boyfriend and I were lucky enough to get a last minute reservation same day. Score! Ive been to MANY Michelin Star restaurants that were amazing (Including Blue Hill in the city) but Blue Hill at Stone Barns has taken the top spot. I understand why they have 3 Michelin Stars now. Not only is the food wonderful, but the service is out of this world. The fact that they bring out and educate you on the raw ingredients they use in your meals just takes the experience to the next level. Thank you to the staff and chefs! I cannot wait to return.
The food was the REAL highlight of the wedding I went to a few months back!! We were just reminiscing on the best carrot steak I’ve ever had in my life.... I can be a hard mouth to feed with my vegetarian & allergy restrictions. They made it seem so easy, which made me feel like I WASN’T being a pain as a guest at such a lovely wedding. But really, whichever chef made that carrot steak, can I hire you to cook dinner every night for our family?? 😂 Will definitely be dinning at this lovely restaurant sometime soon! Can’t wait to see what new vegetarian/ vegan & allergy friendly items you come up with!
The restaurant is gorgeous. And the service is impeccable. Many many courses come across your table - each highly intricate but simple - all natural. I would say my only negative about this place is that when it actually comes to cooking food, like pork and beef, I was underwhelmed. But the vegetables (raw, pickled, cooked) and small dishes put together otherwise are pretty good. And its certainly a great experience.
Because of the pandemic, Blue Hill have switched to a outdoors picnic-style setup. You have to book online: new dates for the following week are released at 9am sharp on Wednesdays, but cancellations sometimes come up at other times (we got a Wednesday table the previous weekend). There’s no menu but you can specify broad dietary restrictions such as vegetarian or gluten-free and beverage choices from a selection at booking time. After your booking is confirmed you can email to make specific requests from the normal wine list.On arrival you are temperature-checked at the gate and after parking and going to the main courtyard you are greeted and given a personal copy of the day’s menu. This shows you the location of your table. The tables are socially-distanced and outdoors but under cover so no need to worry about rain.At your table you’ll find a picnic basket for every two people booked. This contains all the appetizers, side dishes and dessert for your meal. For appetizers we had a selection of the day’s vegetables from the farm, tomato soup, a lobster ceviche-style salad with squash, tuna confit, avocado squash guacamole and bread and butter.The hot portion of the entree course was brought to us by staff serving using a pizza-oven style paddle to maintain distance. We had steak accompanied by roasted squash. The picnic basket sides were cucumber salad in a sesame dressing, a bean salad, charcuterie and cheese and ruby kraut. Dessert was raspberry ice cream and warm cookie again served by paddle, with rice pudding and summer fruits from the basket.There were a couple of minor glitches: although our email request for a specific wine was waiting for us on our table we had no wine glasses and had to seek out the staff to fix this. The allergies section of the booking form does not allow for specific details. Although on our email request we specified that one of us has a lobster allergy, our basket contained two lobster salads. To the staff’s credit, as soon as they were made aware they provided an alternative and confirmed that no other items had lobster.The food in general was of very high quality. The tuna confit, bean salad, steak and rice pudding were the standouts for me. My wife especially liked the artisanal bread and butter.All in all this was a very good, fun experience. Blue Hill have taken pains to adapt to the pandemic and have produced a very enjoyable experience. It’s still pretty pricey, about 2/3 of the cost of the usual fine dining experience, but the standards remained very high. We hope that Blue Hill will provide a picnic option like this in future summers as well as it works so well.
The price- quality ratio is off here. It is interesting and things are good quality but I dont feel like its better than a typical grea restaurant in NYC so definitely not worth the trip! Also about 3x the price of what I feel like it was with.Here are some specific complaints :- Timing was off. At one time we had 3 dishes in front of us which crowded the table, then for the majority of the time we were there we had nothing- The wine pairing was unfortunately not worth it. At first the wine was plentiful, albeit the same wine over and over. Then at the end it was scarce. I dont know how you can even say it was a wine pairing when you dont have a wine with every course! During the main course we had a small taste, then at dessert we were served literally nothing... So definitely dont get the tasting here, since it isnt actually one. They do have good wine options so youre better off just going by the glass.. Even at the main course we had 1/5 of a glass and nothing else. Its as if they fill you up on the cheaper wines early on to make the food taste better and so you dont think about the skimpiness later.Overall the place is pretty and the service is good. If you dont have the opportunity to take a vacation out of nyc and you really need to get away and see some pretty small town vibes, it could be a good option. In general though, not worth it.
Our group booked the private dining experience at Blue Hill at the beginning of October. From the first arrival at Stone Barns, the beautiful walk up the entrance to the stunning outdoor space that overlooks the farm to our experience in the cocktail lounge where we tasted some of the most memorable cocktails weve ever had, our already high expectations were met and surpassed. Then the dining experience. Each plate is an adventure. Its not just about eating, its about exploring. Each plate sparked thought and discussion. To try to convey it in words would be too reductive to do the food and the dining experience justice. Our particular thanks to Wesley and the service team that made the experience that much more memorable.
Truly exceptional food, wine, service and vibe. Special +++
Out of all Michelin starred restaurants I have been to, the one without any stars is what I find the most special. Blue Hill at Stone Barns will be the most unique dining experiences you can hope for. You will eat food that is simple and tasty and you will eat food that is complex and flavorful.The service will blow you away, they cater the menu to your personal tastes, they will ask if you want to be adventurous, they will take you to different parts of the restaurant to eat various dishes and you will learn their philosophy through various dishes.Blue Hill at Stone Barns will take you through a journey and it will most certainly change the way you eat and view food for the rest of your life.
Had the pleasure of going to Stone Barns for my works holiday party pre-pandemic. It was an amazing evening. The setting and food were incredible. Would love to return for a full meal.
Phenomenal experience. My wife took me here for my 50th birthday and it was something well never forget. The food was exquisite, the service was professional and courteous, and the presentation of each course was artistic. This is the perfect place for those special occasion meals. Very expensive but certainly worth it.
For an over the top experience, this is the place to be! The dishes were creative and tasted out of this world. The service staff and chefs were all very helpful and took time to answer questions and describe the dishes... yes, some of the descriptions require explanation... lol. Without exaggeration, the tasting menu must have contained more than 20 servings and one was better than the next.Beware: need to make reservations 60-days out, need about 3:30~4-hours for the meal, and not cheap. Even with all that, we had a fabulous time and would highly recommend a visit.
One of the best restaurants in the world, and yet there is a farm cohesively at the same time. As well as a delicious grain bar with seating, and gift shop with meat and produce, kinda like the farmers markets back home. Its exciting for both foodies like me, and normal everyday people, breathtaking views everywhere and just a aura that leaves you wanting more. Cant wait until next year, when in 5he culinary institute, Ill be spending many a days just chillaxing there. 👍😁👍
Fantastic meal. Food is fresh and wonderfully prepared. The wine pairing is highly recommended. The staff are super, not at all stuffy and well-trained to explain the seasonality and process of the various dishes. Hands down one of my favoritie dining experiences. Highly recommend.
I must say, i have been salivating at the idea of coming to this place since even seeing it before chefs table - that actually made it worse. hands down, one of the best dining experiences i’ve ever had. food was incredible and it was a nice touch (and unexpected!) to be able to walk around the property during the meal. what i liked best about it was that the central focus was on the food, and the ambiance of the dining room catered to that - there was no music, only the low hum of other diners speaking in low tones, design was minimal; AND it didn’t feel stiff and stuffy. the staff seem to really be into working there, some have been there for many years - which says something in and of itself (i recognized our server from the show).if you haven’t been, put it on your list!
The best experience eating out ever. We had 27 different dishes. We started inside, then after 10 or 12 plates they came for us and took us outside to a very romantic place where we had 4 more dishes. Then we went to the kitchen a met Dan Barber who was very kind. After that we had more food and 4 or 5 dishes for dessert. As we are from Argentina they prepared a dulce de leche dessert which for us was a special treat. Dan Barber also came to our table to talk with us about the food and the experience. Def worth it and will come back one day.
I ate here for Sunday lunch with my family. We had all really looked forward to this, especially as one has to reserve (and pay) months in advance. Some thoughts:- The farm itself is beautiful, even in winter. Get there early and take the tour; its worth it.- The staff is friendly and the lounge and dining room are handsomely simple.- There are some very inventive dishes, but of the 23(!) courses we were served, only a handful were really tasty. In fact, the four of us tallied only eight of the 23 dishes as actually, good, and a higher number than that was downright awful.- A lot of the presentation is extremely gimmicky. Tiny matchstick-width breadsticks served in a box of hay, for example (needles in a haystack - get it?).- Although service is friendly, there are so many servers running around that the atmosphere is more bustling than serene - and this despite the piped in bird calls. At times it felt like eating in the main hall of Grand Central Station. My chair was bumped at least five times during the meal by the servers as they speed-walked to deliver food, clear plates, change silverware, etc, - and with no apology.- At one point, my son got up to go to the bathroom. In his absence, a course was served and explained (a lot of em required explanation). Ive worked as a bartender in Michelin-starred restaurants, and I know this is a big no-no for soignée service. Later on in the meal, he went to the bathroom again (its a three-hour meal). I saw servers coming our way with plates, but this time they made a u-turn and went back to the kitchen until he returned. That was a relief.All told, though, it was a disappointment. I would never return.
Warm atmosphere and delicious food. Orchids in main dining room smelled divine.
The dinner experience here was a game changer for me. It was the first time I had such a thoroughly and meticulously choreographed meal. Before going, I wasnt sure it would be worth the cost but after the experience Ive been such a supporter of Blue Hill but also of dining in restaurants that are thoughtful about where they are sourcing their ingredients and where the service is catered to the customer. The servers and front of house staff were all so attentive and knowledgeable which I know isnt an easy task with multiple courses arriving to the table. The wine pairings are always spot on and the dessert courses are so unique ✨
I was a vendor who supplied my photobooth here for a wedding reception. I couldnt have asked for a smoother experience. Everyone here was so efficient and focused. The staff seemed tight knit like a real family and like they really enjoyed their jobs. Ronald was really amazing and probably deserves a raise in my opinion. Definitely wouldnt regret booking your event here.
PHENOMENAL. The food, the service, the attention to detail in the plating, and the quality of this food is unbelievable! Being able to literally walk and see where your food comes from and how it is cultivated is amazing. The server was also fantastic in dealing with and accommodating my extensive allergy list, which I truly appreciated.
I’ve eaten there twice. Food is excellent. I would say a 1-Michelin star experience. Tremendous execution with ultra local, organic ingredients. Very pricey of course which drives my 4/5. Good for an anniversary or special event.
An overall fantastic dining experience! Though not Michelin rated, Blue Hill has been 10-years in the making and received 2015 best restaurant from the James Beard Award. There is a documentary on Netflix about the owner, Chef Dan Barber, which I watched before we decided to try it out. The restaurant (used to be the barn) is on an 80-acre farm and it is beautiful (used to be owned by the Rockefeller). The farm has over 100 sheep, close to 200 pigs, 700 turkeys, 100 geese, 6,000 chickens (for the table), 1200 hens (for laying), over 30 colonies of honeybees, many fruit and nut trees, six acres of vegetables, plus acres of grain, raspberries, flowers, a 22,000 sq ft greenhouse, ...... We did not get a chance to get a tour, but it is an amazing place!Farm to table is the theme. Chef Barber gets his ingredients not only from Blue Hill, but also his family farm in Mass. and 40 other farms. He is passionate and dedicated about each and every ingredient. The food is very American, wholesome and simple, almost. But the fresh taste + the presentation combined often surprised us. The waiters explained carefully each dish as to where the ingredients came from and how it was made (an education for me!). Yes, it was an expensive tasting menu. However, if you consider the amount of effort it takes to get the farm to table and the creativity, the whole experience was worth it.
Good experience. Beautiful farm place
Not worth the money, not much time for conversation.Blue Hill at Stone Barns is more of a show than a meal. We left here hungry, after several hours.They talk quite a bit about their hobby farm. I suppose with this place being close to the city, many city slickers think its fascinating, but myself being from rural Oklahoma, their show seemed to really drag on for me.My money would have been better spent elsewhere.
The setting is beautiful. One can see how much effort goes into making an impression here. Sorry to write a mediocre review. I actually never do this. Still, for all the pretense and price, and all the “looking forward to a unique experience”, it was an expensive disappointment.Start with the inability to make reservations at our desired time because the time was unavailable; yet the restaurant was far from full at the 6PM time we requested. Then one needs to pay about $650 up front, non-refundable, to hold a reservation. You’re thinking, for that money this place must be really something. You feel like they’re doing you a favor just to allow you to eat here (and pay $900 for dinner for two with wine).Start the meal with raw vegetables, served beautifully and “in season”. But when you eat them they’re still raw vegetables. Follow this with thee more courses of radishes; or what I remember as radishes. I’m wondering when the $900 food is coming. One very delicious scallop. Some watery homemade butter with bread, served beautifully. Two inedible meat dishes; one pork and one beef. I couldn’t even cut my beef with the sharp knife the server placed at the table.The servers come from all over the world. They make interesting conversation and most seem passionate about their work and about the diners enjoying their meals, albeit the first few courses felt “rushed” to us. We felt vindicated when we heard the woman at the next table ask for them to slow down the course presentations.Desserts were also nothing special.When he brought the check I told our waiter that the meat was not edible, (truly, I was surprised when they picked up our plates and didn’t ask why nothing on the plate of beef was eaten, for all their concern about our eating enjoyment,) the waiter asked me if I would like something else. I asked if they had any fish and he said “no”. I told him to just forget it. Sometimes you realize too late that you should have said something sooner.There wasn’t a single course I would go back for. My wife remarked, “This is the Emperor’s New Clothes”.
There are few meals that mark nodal before and after points in my life. Blue hill at stone barn is one of those life changing experiences. Expect true luxury in a farm to table dining experience that begins with a country side journey and ends with a gift from the staff. This is truly a one in a lifetime experience that should be cherished. Thank you Blue Hill at Stone Barn for the world class meal and service, it was unforgettable.
Amazing... I brought my wife here on the day we bought a house/get engaged/and were legally married. It was a big day for us, so what better way to end it then here. I actually got this location confused with the original one in NYC (this one you can book two months in advance, and the one in NYC, you can book one month in advance), so when I tried to book only a month in advance, I was crushed to find out there was no availability, but after I explained to them I was getting engaged, they took my information and told me they would email me if a spot became available. Well it did, and I am glad it did. Although each plate portion is small, with roughly 25-30 plates, you will leave VERY satisfied. I never thought a string of small vegetables hanging from a string could be seasoned so perfectly. And one of our courses was in the kitchen, which my wife loved. After watching Chefs Table on Netflix, the only thing my wife wanted to do was go here, and the only thing that would have made this day better would be meeting and taking a picture with head chef Dan Barber... and that is exactly what happened. Dan is the nicest guy, and I cant recommend this place more. It may be a little pricey, but you get quite the experience. If you have a dinner reservation at 8, expect to be there until midnight, and with that being said, you know it is going to be GOOD
Redefines farm to table. They help Farmers grow better tasting, more productive crops, that have longer shelf life to boot. A delicious and very informative meal, with more courses than you could ever imagine you could eat in one sitting. (We had over 30!) And everything is expertly and inventively prepared. Great wine list too.
We had our dining experience at Blue Hill a few weeks ago. Given this is far from a night out at the local diner, I wanted to provide as much detail as possible on our experience.First the good. Nearly everything they put in front of us was delicious. A couple of our favorites were the beet pizza, sprouts and apple and bread yogurt. Second, the servers and sommeliers take time to speak to you and answer questions. Walking around the grounds was also a huge plus - get there early and in the day light if possible. Our welcome cocktails were also fantastic.Unfortunately, I also have many gripes. First, getting the reservation on a Saturday was all but impossible. For three weeks straight, we logged on with multiple devices to secure our Saturday reservation and clicked the button within seconds of the days we wanted opening up. They were gone immediately, as if they were never available in the first place. This experience was a gift for me and had a one year expiration to it. We were getting concerned we may never be able to get a weekend reservation and be stuck having to take two days off from work to travel up on a weekday. In fairness, we contacted them directly and they made it right.Second, as we were going from the bar to be seated at our table, just out of curiosity, we asked our server if Dan Barber was there that night. He replied by saying hes in and out. Why lie to us? Just tell us hes not there. Were not going to start crying and leave. I chuckle at all the reviews talking about chef Dan Barber because im guessing hes just not all that involved anymore (though I dont know that).Third, they sell you on the idea of there being no menu and everything dish being custom made for your table. Not really the case. As we were finishing, a couple right next to us was starting their meal. We saw the same exact dishes we had eaten being brought to their table - same order and presentation. My belief is its simply more efficient and cost effective for them to do the choosing for you.Fourth, our table (44) was right outside the kitchen area meaning the staff would congregate and come in/out right behind my seat. They must have bumped my seat 6-7 times as the came and went. That gets annoying when youre supposed to be enjoying a top restaurant experience. No staff member ever acknowledged or apologized.Next, part of our experience was going to back the kitchen to learn about bread. If youve seen the Netflix episode, Dan Barber is shown doing this himself with a couple. We were hosted by what seemed to be a very junior member of the staff who gave a rather uninspiring presentation. To make that even more of a letdown, we saw two flies in the area, one of which landed on our bread just before we were supposed to eat it. Flies are disgusting. No two ways about it.In terms of what they bring you, dont expect much on the protein side. The only meat we had was grass fed beef, probably about 2 ounces each. It was impossible to cut. My girlfriend asked for a new knife to try and cut through. I just gave up, put it in my mouth whole and basically swallowed it.In relation to the above, Id also note I left somewhat hungry. To be clear, Im a very active and fit 190 pound man. Just not enough calories for me.Lastly, I just have a problem with the whole concept and cost. Farm to table is wonderful. I get it. But what are we teaching people? That you have to be a millionaire to experience it? I live in NYC and walk past people everyday who have no food and no means to buy food. We probably could have fed two of those people for a year with the money we paid for one meal. Sadly, I think the ownership and staff have become too aware of their own accolades and press clippings. Its a wonderful business Im sure, but not for me. No interest in returning.
Amazing experience especially during the COVID period. Everything is beautiful: the basket, the plates, the dishes. Everyone is so nice. And food is astonishing: the garden plate, the bread, the beef. Thanks for the experience.
We loved the concept, eat local and seasonal. Everything was delicious from the beginning to the end. The wine pairing was top notch and they do not skimp on quantity ! We even were invited to eat a part of our meal on a table set specially for us in the kitchen ! The service is perfect ! Simply one of the best restaurants we have done ....
What a lovely farm!If you dont want to pay the $25 dollar fee, you can wait to go a little bit later (after 4) and have the entrance for free. if you are heading to the restaurant, dont worry, they wont charge to visit the farm!Although we didnt go to the restaurant, the treats from the café did amazing to our souls! Their sandwiches, salads and muffins were probably baked in heaven! I cant wait to save enough to go for a special dinner at the blue hill.
A terrific wedding put on by the amazing staff at the stone barns at blue hill... the gold standard of farm to table truly shined and being in the culinary profession as a chef myself I must truly tip my hat to the incredible talent and vision perfectly executed to create a wonderful evening. A must try for anyone who loves food as well as someone who appreciates food as well.
This restaurant and farm is phenomenal. Beautiful setting. The building is breathtaking. The food is amazing, but it is not going to be for everyone. Ive been numerous times and its always a wonderful experience and memory.
Unparalleled service coupled with out of this world food and innovation.
There couldnt be a more pretentious place than this is, and few are more expensive. To make a reservation, apply 2 months in advance, at 9 a.m. Or, take your chances on the waitlist. If a time opens up, you need to pay immediately, $500 per couple, by credit card. No cancellations, no refunds. If you want a wine pairing with your meal, thats another $168 EACH, bringing your total to almost $836.Theres no menu. Its a chefs tasting menu. They bring you presentations. They wont tell you how many courses are coming, but if pressed, they tell you they will bring you presentations over a three hour period. Each thing they bring is the size of an amuse bouche or a miniature cupcake. For instance, one of the presentations was chocolate covered liver, I kid you not. Theres no silverware for the first 7 courses or so. At about course 8, they bring large, heavy grey suede portfolios. Inside are about 3 or 4 place settings of silverware. About a course or two later, they tell you to take your suede silverware portfolios holders and follow them to a different building. You are now the only two people in a different building, a barn-like affair, with a long wooden table upon which are half a dozen dried sausages. They bring out 3 pieces of ravioli stuffed with ricotta for each of you and ask what kind of sausage you want grated onto it. After that, they tell you to leave the silverware and suede holders and come back to the restaurant. At each course, they bombard you with the history and life background of the food, from seed to table, while you sit captive, trapped. For instance, they shred corn cobs into large glass jars and grow mushrooms on the shredded corn cobs. Then they put the jar/cob/mushrooms right next to you at the table while they explain all this. At one point, my husband said, This is like a cult.There were 22 presentations in all, the last one including a large, blackened and burnt animal bone on a tray next to a blackened and burnt apple. They congratulated themselves on the bone, as though it were the 8th wonder of the world, delighting in how good it is for the Earth to barbecue with bones instead of charcoal and expecting us to rejoice with them. They said the burnt, round black thing next to the bone was a barbecued Japanese apple. The dish fully explains to your eyes and to your palate why no one ever barbecues apples.Some of what they serve tastes good, but you cant fill up on what you like, because the next presentation will likely be something you dont like. There are so many explanations and mini-lectures about the food, it starts to feel like chemistry class. After a while, you just want to take the Incomplete and end it.
Absolutely amazing, creative, beautiful, delicious food and atmosphere. A must visit.
I am too poor to eat here but they do have some cool fungi.
This is one of the best little hidden secrets in Westchester. Its not cheap and you need a reservation. Make this a special occasion and come taste the fresh food. Most of it comes straight from the farm. The menu always changes depending on the season.My menu choice was freshly made yogurt with mint and berries sweet corn and chicken with mouth watering squash.The views are breathtaking, the fresh air makes you hungry, come a bit early and roam around the farm. This stone barn will have you coming back for more delicious treats.Its also a good venue for small parties as well as weddings.
Had an amazing meal here with an even better wine! Service was great. Had a beautiful walk around the grounds after dinner under starry skies. Martha Stewart was eating there the night we went. Crowd is unfortunately a little douchey and not that fun but the tables are spaced far enough apart where you dont have to overhear the unbearable conversations of other guests.
Now, I must say I absolutely loved this place as my family, friends, and I have been coming here for years. It was by far one of my favorites around the globe and certainly in my top 10 of best restaurants in America.But that being said the reason for the 1 star today is the bartender behind the bar. This isnt an isolated event as the last time my sister and I were here we found him to be very lifeless and rude. Today he was especially rude and snotty which is such a shame as the service in this establishment is some of the best.He was very quick to jump to assumptions with a know-everything attitude and treated us as if he was looking down upon us.Just to clarify this review isnt to deter people away from the incredible dining experience in which Blue Hill provides but is indeed for management to acknowledge.
Hidden within a working farm, this restaurant is both country and understatedly upscale. The food is more amazing than its outpost in Manhattan even, every vegetable and meat carefully selected from its farm and prepared at its freshest. A idyllic unforgettable dining experience!!
We finally made it to Blue Hill on this last trip back east. It truly lives up to the hype. We were treated very graciously, despite our late arrival due to a terrible rainstorm. Its the epitome of farm to table dining; with gorgeous flavors and presentations We were treated to two courses in the kitchen, so we got to see the full operation. Its very expensive but its worth every penny. It will be on our itinerary for future area visits.
One of my favorite restaurants in the US!
I cant say that the food was worth the price. The ingredients were not great enough to serve that raw - ones of Hokkaido could be. I couldnt agree with the way the foods were cooked. I can list up many french casual neo bistrots that have better dishes of comparable styles.
Authentic restaurant on a sprawling, natural property that represents true New York heritage. A must visit.
I felt like I was eating in Province, France. Food is delicious, inventive and, often, quite unusual with combinations of ingredients that you have never had before (ostrich egg pasta - fabulous). The 12 course tasting is too much; the 8 course tasting is a push, but the five course tasting is too little. The wine parings are fabulous. With a wine paring, it becomes really expensive but worth it for a special occasion.
We had a great time. The vegetable dishes using ingredients from the local farm were all amazing. We love the salad, the porched egg and mushroom, Paw paw ice cream, and the peach souffle were all great. Some of the meat dishes were a bit salty, though the lambs was also nicely done.
We have been here 4 or 5 times and the food, presentation, and service is always 5 star. This past weekend, our adventure was taking a tour of the kitchen, which was out of this world. I was left speechless.
What a safe haven of heavenly food and service during Covid. Price is high but so is the experience. Thank you to the team for giving us place to indulge, enjoy, and feel safe.
If you dont love this place, there could be something wrong with you. Blue Hill at Stone Barns is located on the former Rockefeller land. The restaurant encapsulates the best of farm to table and melds it with a beautiful setting and a not to be beat tasting menu. They add this to impeccable service and guess what....its a home run.The food, decor and service are all spectacular. It is no wonder it has steadily risen to everybody list
Beautiful barn! They have guide explaining how they raise the animals and plants, also have a self guided tour on their app. Didnt have the money to eat at the restaurant, but the cafe has great pastry and delicious sandwiches. Would be a great wedding venue too!
Not really my kind of place due to the lack of a menu, the portions were too small, and in some cases overly complicated. Was a treat from a friend, and was excited at first to try this place, but sadly my friend felt ripped off and it really was underwelming for me.
I was hoping to LOVE this place and suggest it for special occasions to come. My friend even suggested it would be a perfect venue for my eventual wedding. But when the staff makes a careless mistake like failing to mention the property is closed on the day we requested a reservation, and the management cheerfully sends us away, Im not about to bet anything special on this place.Tried for weeks to get a reservation. Were told 10:30pm was available on the day we requested, but if we came in on any Saturday, we could put our name in and get seated at the bar. So, we HIRE A CAR FROM NYC, an hours drive, only to be told when we arrive that it is closed for a wedding. When we spoke to the manager, she empathizes with us then recommended a place by the train station.In a show of thoughtlessness and poor hospitality management, we were sent away with no regard for the expense we invested to eat THERE, not by the train station. No offer of a glass of wine, not an offer to prioritize us for a future reservation or somehow offset the cost of coming up.
980 reviewsElite ’155.0 star rating 1/1/16There are meals in life that are great for many reasons. Sometimes a waiter can stand out as very knowledgeable, or perfectly figure out your likes and preferences and tailor suggestions to you. Other times a setting may make the meal, such as our incredible seafood on the Croatian Island of Hvar under the night sky with the sea breeze drifting in. Sometimes instead the food can speak for itself and be perfection of a specific technique or wildly imaginative. Others can blow you away with food you arent familiar with or reinvent it in a novel way. Blue Hill at Stone Barns stands out because it somehow ticks all these boxes.Stone Barns, the farm itself, is a center for agriculture and food in upstate New York, about an hour north of New York City. The farms are a working farm system growing a variety of plants and even pasturing some livestock. You can tour during the day, but since we ate in the winter, we unfortunately couldnt see the whole center. I was hoping to spot a sheep or goat on the drive in, but sadly was only greeted by the valets, who were excellent by the way. One even came running down the path to bring us an umbrella due to a light drizzle. This type of service continued throughout the night, but Ill get there.Being a working farm, Blue Hill sets the menu (available only as a $200 or so tasting menu called the Grazing, Pecking, Rooting menu) based on the food available from the farm at the time. In early winter, late December, this included a lot of root vegetables, but each was so well prepared, it didnt get old after even 15 or so courses, including the same ones prepared in multiple ways. What was most interesting though, was the thoughtful way in which dishes were prepared and presented to tie it back to the fact that it came from the same farm you are sitting on, sometimes right around the building like the playful foraging for nuts course which evoked the staff going out and foraging the grounds for chestnuts. A visit to the old manure shed (thankfully no longer used for that purpose) also brought it home how food is sourced and prepared. There is less protein than a typical menu, in our case three courses of about 30, because of this sourcing, but rather than missing it, it gives plenty of room for exploration of other food as a focal point, and again makes you realize the cost of sourcing so much protein from around the world at other restaurants.The amazing staff also hammer home these points without being pedantic or sticking it down your throat. I calculated a staff to patron ratio of about 2.5 staff per diner at one point and it shows. There is constant attention, we often realized our water had been refilled without noticing it. My wine was refilled within second of putting the empty glass down, and there was no pressure to go for the $150 wine pairing. Our waiter served the majority of dishes and took us on a quick tour of the bakery and the manure shed. He, as well as the other staff, sometimes a single waiter served a single dish, not to be seen again, explained each dish including the ingredients, as well as a little information about the inspiration and preparation of each. They also had no issues substituting a few dishes due to food allergies or aversions.We ended up with about 30 courses, though sometimes they were small enough or arrived constantly enough to possibly be considered multiple components of a single course. It was enough food to feel completely satisfied and slightly overly full at the end, but not exceptionally so. Each table got a slight variation of the meal. A table of six near us got a pizza type dish, the table of two next to us got an egg dish where you were presented with the eggs, had to guess which would be red, and then got served both cooked. We instead probably lucked out the most and got an exceptional lamb dish. It is a marathon of a meal, lasting about three hours, but some of the most pleasant three hours imaginable.Not a single dish was anything less than amazing.
My boyfriend and I had dinner here and what an experience. What goes into Blue Hill at Stone Barns is amazing. True devotion to sourcing food and creativity. One of the best restaurants in the world.
In my house, we all are big fans of fine dinning; all across the USA, the Caribbean Islands Resorts and many cities in Europe. We LOVE good food. With that said, I have NEVER, NEVER come across an establishment like Blue Hill at Stone Barns. In the course of 2+ years, it has been impossible to make a reservation and no one in their reservations department is willing or able to speak to a costumer on the phone, it’s extremely impersonal. I don’t have time for this kind of non-service. A fine dining experience is meant to be enjoyable from the moment you make the reservation to the very end of the meal and that has not been the case with BHASB. There are plenty of other great restaurants where one can enjoy a proper meal without the hassle BHASB offers to its potencial customers. I’m have not been impressed with BHASB!
I chose Blue Hill as my special birthday dinner. The ambiance is second to none, the service overall exceptional. We did unfortunately end up with the one inattentive waiter. He gave us the wine menu and promptly forgot all about us. I had to flag him down after about 30 minutes(and 3 courses being served) to order drinks. I also asked for my coat about halfway thru the meal because my back was to the window and it was COLD. He offered to get me a pashmina, which I accepted and then he completely forgot about it. I ended up asking another waiter about 45 minutes later. The food presentation was beautiful and it was for the most part inventive and tasty. The few negatives I will say that you need to be aware of is the venison(which we love) was served almost raw, which was not appealing at all. I love my red meat medium rare, but black and blue is a little much even for me. This was only 1 of 2 meat courses so it was a disappointment, especially when you are paying so much. This place is more about the experience, it is like going to the theatre. We were prepared for it to be a long night, but at 3 1/2 hours from start to finish, it was exhausting. We had 5:30 reservations, they began serving the courses by about 5:45, but there was at times over 30/40 minutes between courses. After 2 1/2 hours I was done, just totally exhausted, the novelty really started to wear off. The total bill with tip and a few drinks was $650 for 2 people. They get extra points for calling the valet and having our car warmed up and ready for us, as it was freezing. Worth going once, not sure ill be convinced to spend that kind of money again.
Good 5/5Service 5/5Atmosphere 4/5Rarely you will experience such an amazing combination of a great location (only rated it a 4 due to how isolated it is) with the freshest ingredients sourced a few steps away from your table.TIP: make sure you get there before dark to explore the grounds and fantastic buildings.
This by far was the best dining experience of my life. The staff are amazing and incredibly good at their jobs. The food was mind-blowing, everything exploded with flavour!
Fabulous, if you are a Foodie this is a must! Sit at the bar to pay about $200 per person with drinks. But I highly recommend the full experience, its 4 hours and you will not be disappointed. You also will meet Dan Barber
I have been fortunate to enjoy many Michelin star restaurants around the globe. Dan Barber and his staff at Blue Hill are second to none. Great atmosphere, great experience, & great service. A perfect trifecta
Wonderful atmosphere and service. We go almost every thursday night for a drink in the bar area. The artisinal cocktails are fun an d creative an d the staff could not be any nicer.
Simply awesome farm to table food. We had a team lunch here. To begin with, the hors doeuvres were amazing, especially the little carrots and lobster with caviar. And the most memorable parts of the meal afterwards were the kohlrabi farm tacos and the apple terrine dessert. Definitely worth a visit if youre in the area. Also consider for team events.
Absolutely incredible experience that I highly recommend to anyone who can get a reservation!
Who knew 2 different lettuce leaves could taste so good yet so different?! Like how?!Surprisingly down to earth staff. Great meal with interesting story without all the pomp and fuss
The experience was OK. I did not find it to be on par with other highly respected fine dining restaurants. Service was lacking and it felt like because there was a wedding coming into a private dining room there were large pauses in between courses, which stinks when the format is such that you dont know whats happening next. Really actually feel pretty disappointed with our 1400 anniversary meal. Go to any number of places instead.
My wife and I celebrated our 10th via their COVID responsible picnic. The food was amazing, people welcoming, and scenery beautiful.
Alright the food was great: fresh and served with care; the entire experience made this the best meal of my life. While not cheap, it definitely was worth every penny (maybe even more), and I would love to do it again for each season
We stopped at the cafe for lunch during our walk throughout the Rockefeller Preserve. Its a pleasant spot for outdoor snacking in a covered area, beautiful building , restrooms and drinking fountain are available. Expect somewhat pricey but delicious a la carte menu choices.
The most peaceful retreat from the city! Self sustaining farm & great cafe on premise if you visit during the day. Id suggest weekdays when there isnt an entrance fee.
This is a small place, but this is a great halt in the middle of a long walk in the countryside. The chicken legs are delicious, the meat I suppose is from the farm. Definitely open range quality. The warm cider is also excellent, the same taste as the apple juice we make with our apples from the garden.
Called to confirm - there is a bar where you can grab a drink, but no food service at the bar! The tasting menu is one of the best Ive ever experienced. Very special. Beautiful setting & grounds.
What can I say? I mean, who doesnt love Blue Hill at Stone Barns. I eat here whenever I can. I suggest you do the same. If you are smart, you will not eat for two days before you go here, so you have plenty of room for the delicious food.
The most delicious food straight from the farm, even from the little take-out food shop. enjoy the lambs and the sheep dog happily eating their grassy food in the barn. and, of course the amazing Stone Barn with book shop, gifts and Blue Hill frozen farm raised meats.
Beautiful landscapes and if your a city slicker a wonderful place to see food being grown in action. Be prepared however to pay an entrance fee of $22 per person to just walk around the grounds. If your a country mouse youll likely be disappointed and feel jipped at the price for this farm experience.
Simply amazing. I have huge respect for Dan Barber and his team. If you get a chance to go here (or to Blue Hill in the city), DO. Fresh, elegant and unique food - home-grown ingredients. Elegant but not pretentious.
Everything was great,delicious and inventive food, and service is very attentive. Highly recommended.
I loved the concept, I loved the ambiance, I loved the flavor, the freshness, and the experience. But what I didnt love was how stuffed both my husband and I felt afterwards and especially not being able to try everything since it was impossible to fit anything else in our stomachs towards the end.
SHEEP ON GREEN,on a hillside, are what I first saw of this entirely remarkable restaurant. Decor that soothes, rituals of greeting and hospitality, that are Blue Hill’s DNA, are woven into a scene for food like I never imagined. Greens in spring dominated. Wondrous.
The pilgrimage up to Westchester is well worth it – be sure to give yourself an hour or so before dinner so you can tour the farm (say hi to that dog that lives with the sheep!). The service is impeccable, and despite almost reaching levels of self-parody (like when they approach your table and give a 20 minute spiel about their custom-made charcoal) everything works. You will be destroyed after working your way through a four-five hour dinner here. That’s a good thing.
Most well conceived, grown, prepared and presented menu ever experienced in my 35 years of dining out. Beyond my high expectations of its quality and reputation.
Extraordinary experience. Id go back in a heartbeat! The wait staff is so well informed and engaged. Food is amazing. LOVED IT!
Great reviews & I really wanted to eat here ! Unfortunately their pricing rules out ordinary people like me ! I love their grounds and the facility looks lovely. Perhaps one day ...
I like this place a lot. But the fact that the Resturant is always hard to get reservation for, in itself, is simply a turn off. If I have to wait 4 months for a farm to table plate, before 10 PM at night, Ill take my business elsewhere. 3 star for that reason.
Start saving your money for the best food experience, anywhere, ever. To reveal anything more than whats already been written would spoil the many surprises. Its worth every hard-earned penny.
Amazing food and service, definitely expensive. Its a unique meal and experience
Reservation System is ridiculous. Im in at exactly 9am and can NEVER get a weekend reservation. You never even SEE reservations before 10pm. This is just not right. I even meet with the manger at Stone Barns to see if anything could be done. No. Well, you cant be a 5 star place with this system.
Where amazing food and upscale farm aesthetics meet.An unforgettable experience.
I knew it would be life-changing but I had no idea to what degree.Thanks to the gracious Charles for the invite.25 courses and each one unique, artistic and appealing to the sight, smell, touch and taste receptors.Even our sense of sound was served when we went outside to meet Andy from UK, who was working a one-of-kind wood & coal rig. He explained to me that even after they used bones for stocks and sauces, they then turn them into coal and use it as FUEL!FLAVORFUL FUEL!! GENIUS!!!I learned more than a little bit at Stone Barns. One of the things I found most intriguing (judging that I had to read up on it after I left) was Colostrum. It is the first milk a mother cow will give after birth and is the richest and sweetest (and possibly most nutritious). They added nothing and made it into the silkiest and most divine ice cream Ive tasted.I asked Hugo what a Skirret was. He explained it thoroughly and then went to retrieve one from the kitchen. Straight from the ground to the table for me to see and touch. Covered in dirt, a foot from its well-executed counterpart. I loved every second of it.Our Som for the evening, Will, was incredibly knowledgable. From a vineyard that produces 400 cases a year, to the sour beer and the well-crafted Manhattan, he knew everything. This much more than just a wine pairing.Andy even explained how Will had brought him to his first thanksgiving. My man Will had prepared two turkeys two different ways and nailed them both.Apologies for the holes in the honeycomb board. Nicole gets aggressive in her love for the stuff. I asked Hugo if we were supposed to use our apples as pickaxes, he replied if thats what it takes! HAH!It was impossible to pick a favorite dish. I am after a few recipes now for sure. Namely the chocolate sorbet, that was like a cross between a chocolate truffle and gelato. I know...Sustainable and ethical food practices harmonized with thoughtful and precise service, at their crescendo for the western world. Though Im sure there is a way to go for us, Blue Hill is on the forefront of this movement.
Really nice place to take pictures. I wish I tried the food but its quite expensive. I hear its pretty good though. Its literally farm to table because its on a farm. Cant get any fresher than that.
Michelin star worthy, at Michelin prices (~$300/person, ~$450 w/ wine pairing). Once-in-a-lifetime, farm-to-table experience.
It is a working farm.close to a major city. And a world class restaurant which requires reservation and a small coffee place which has limited but delicious food- the rolling farm land is good for easy hikes.amd the farm had several programs - check website - all in all you can a whole day with kids and be educated about farming
This is the place for dining delight to provide that ultimate taste sensation. Wonderful crew and thanks to Chef Dan Barber for taking time out to talk Wagyu.
Dan Barber has cultivated the most sensually stimulating, immersive, dining experience I have ever had the pleasure to enjoy. It goes without saying that Blue Hill at Stone Barns takes the title of the premier fine-dining destination in all of Westchester County.Imagine if a Beethoven Symphony took on the form of a dinner service; what you are left with is Dan Barbers brainchild in Blue Hill at Stone Barns. The entire course of the meal is orchestrated and choreographed to the tune of the the Masters of old.If you have any regard or esteem for quality food and or dining in general, nothing more need be said other than to allow yourself to become swept away by the experience.One Server - Gian Piccini - Does find a way to diminish the experience with cheap humour, at the expense of other patrons unbeknownst to them, and an attitude which comes off as too familiar for my liking; especially at such a respected institution. I hope he is not my server when I return.However, Dan Barbers vision is so complete, that nothing could stand in the way of Blue Hill at Stone Barns receiving the highest possible rating.Book now.
So. Wonderful. Go see for yourself
Awesome place for romantic event.Incredible service. Very professional in every sense of the word.
Total reviews rating 4.7
199 Reviews for Blue Hill At Stone Barns 2023:
Review №1
2022-02-06The food was amazing and delicious! We love the farm tour to learn about how the plants grow, how chef select the raw materials, restaurants supply chain, and how to develop new menus, which are amazing! We got the community dining and the food was good. I like the vegetables in the plate so much. Will definitely visit back again.
Review №2
2022-06-22Absolutely incredible. One of the best experiences I’ve ever had! We also met Chef Dan Barber, and he was very kind.The staff are very knowledgable, and they explain everything to you about the food. I felt great after eating. An honest difference between a farm-to-table experience.The grounds were beautiful. So neat walking through & seeing where everything comes from.We had lunch at their cafeteria, which was a nice experience. They have a beautiful dining area outside.Thank you for the incredible experience. I’ll be recommending it to everyone!
Review №3
2022-05-04Just been there yesterday to celebrate Mother’s Day earlier. We all have wonderful experience. When I read some negative reviews about paying about $400 each person for vegetables! Yes, but I never have such rare, fresh vegetables for all Michelin star restaurant I ever been. This restaurant try to educated customers about the produce more than only concern how to serve you. My mom travel around the world and still admire the style of it and the way they did. Thanks again, for the hard working team in Blue Hill At Barn Sone! We have a wonderful class while we enjoy the dinner.
Review №4
2022-07-04Would’ve given this place a 5 star but here’s what happened during my visit :We were the only group of Asians that was part of the morning tour, and while we were done with our tour and all of us were heading to the restaurant, the servers intentionally walked passed us toward the group behind us so we were not greeted or guided to our seats. Luckily Julia noticed that we were left behind and filled in immediately.Food was stellar, plating as well. Love the farm to table concept and nothing goes to waste. Not even the animal bones. Sourdough was the best I’ve ever had. You get really really full so make sure you come with an empty stomach.Personally would not recommend the tour unless you’re really interested in learning how they recycle and reuse everything.
Review №5
2022-03-10This review reflects Sept 4, 2021 where the cooking were made by guest chefs. The service was fair, nothing to complain about. The servers appeared to be well versed on the dishes they were brought to the table. The ambiance setting was out doors in nice fall weather (still felt like summer). There were bugs flying about, but that is as expected of outdoor dining so it isnt going to impact my rating/review. The option to tour the barn was a delightful bonus where we can see how the farm produces their own ingredients. The drinks were good, they werent bad, had a nigroni at the time and it tasted just like how a negroni would. The quality of the foods freshness can be whats described on their website, farm to table. Started off with tomato salad, they were very refreshing and very appreciated in the weather. The tomato were in assortment of colors, but there is this sweetness to them that Ive never tasted elsewhere before, its amazing! The next course was some sort of locally cured sausage with fennel seeds and spices in them. Im not much of a fan of consuming lard thats visible on the sausage, but when I closed my eyes and just went for it, it did not felt greasy at all! It was surprisingly light to the palate with an herby after taste! The herbs definitely played a role in making the sausage taste and feel the way it did on the palate! Now comes the main, they served two personal pizza. Im all down for a good slice of pizza, infact, Id voluntarily offer to do errands for my girlfriend that I normally wouldnt do, just to sneak out to buy pizza. That being said, the pizza was just good at best. One of them had a combination of grape, walnut and some type of cured meat, the other was pure vegitarian. Neither was anything to write home about sadly. If I could, Id give this a 4.5 stars solely for the fact that the fresh ingredients that were used tasted amazing in their natural state, it shows how much effort and care the farmers dedicate to grow the food; it wouldnt be fair to give it any lower since it was a guest chef that prepared the food at the time of my visit.
Review №6
2022-02-19Amazing experience. The innovation labs tour of the farm is really interesting and only makes the meal that much better. The community table meal completely exceeded our expectations with the quantity and variety of dishes.
Review №7
2021-11-08We did the community table and really enjoyed it. There was a selection of locally brewed tonic that was excellent in addition to the great food. The potatoes from the farm were a stand out.
Review №8
2022-05-072 Michelin stars, 1 star goes to the creativity and effort on farming and zero waste, 1 goes to Chef Dan Barber. Service at the restaurant is missing the spirit. Good service but lacking of the passion of the how excited of this farm to table. And slightly clumsy by breaking my wine class with wine when it almost almost reach my table.. but we’ll accidental do happen.Will definitely return cause it’s food you just can’t get elsewhere.
Review №9
2021-09-11Well, this was certainly interesting. Chef Pam Yung of London’s Flora (and formerly Roberta’, amongst other things) took a residency at Blue Hill at Stone Barns, and created something pretty incredible - 100% whole wheat pizza!According to our incredibly knowledgeable server, most whole wheat pizza is 60% whole wheat flour and 40% AP flour. Achieving a pliable, chewy, and ultimately super tasty pizza dough is something of a holy grail for a lot of pizza chefs. Pam Yung did so and with aplomb, topping of this wonder dough with even more wonderful and fresh ingredients thanks to Blue Hill’s amazing farm program.The antipasti served along with the pizza was no slouch either, the highlight probably being a ricotta spread with yoghurt-like consistency. Congrats to the BH@SB team for their amazing chefs in residence program!
Review №10
2022-03-26Probably one of the best culinary experiences of my life, and I had quite a few. We started by visiting the farm and lab, and then were offered an incredible 21-course menu. The service was impeccable. The food was spectacular, with the utmost precision in taste, texture and presentation. I went to Per Se during the same week and it is not even close to standing the comparison. My compliments to the chef and staff. My only reservation would be on the wines - I asked the sommelier to choose 3 good wines to accompany my dinner (as I was driving, I wanted to be careful), but he rather offered to bring more pairings with smaller pours. I got wines which were interesting but not outstanding, and overpriced to my taste (each small pour was almost the price of the bottle itself). I was rather looking to have more noble wines served, that I cant drink every weekend. I would recommend to better understand clients expectations. Next time, I will do BYOB with a really good bottle from my cellar.