Restaurants
Blue Hill at Stone Barns
630 Bedford Rd., Tarrytown, 10591, USA
$$$$
·
American, Contemporary
Reserve a table
Blue Hill at Stone Barns
630 Bedford Rd., Tarrytown, 10591, USA
$$$$
·
American, Contemporary
Two Stars: Excellent cooking
MICHELIN Green Star
The passion of Chef Dan Barber is at the core of everything here, where a meal is a true experience that uniquely knits together his vision of improving our foodways, the grit of utilizing the land to provide sustenance, and luxurious touches like crisped linens and fine crystal.
A procession of dramatically presented, farm-fresh seasonal produce kicks off the meal and may include freshly plucked radishes with browned butter, Hakurei turnips dressed with poppy seeds, and morsels of dried honeypatch squash. While the focus is plant-based, heartier compositions may reveal roasted, retired dairy cow plated with root-to-leaf celeriac. The meal may end celebrating how this operation began; as a dairy, with a tower of milk crumbs, milk jam, panna cotta and ice cream to dress poached quince.
A procession of dramatically presented, farm-fresh seasonal produce kicks off the meal and may include freshly plucked radishes with browned butter, Hakurei turnips dressed with poppy seeds, and morsels of dried honeypatch squash. While the focus is plant-based, heartier compositions may reveal roasted, retired dairy cow plated with root-to-leaf celeriac. The meal may end celebrating how this operation began; as a dairy, with a tower of milk crumbs, milk jam, panna cotta and ice cream to dress poached quince.
"We work with 64 local farms; 30% of our winter menu purchased in October and November to store, preserve or ferment; day boat fisherman off Long Island represent 80% of our seafood purchases; we work closely with vegetable and grain breeders to develop and champion varieties that have lower inputs and require less energy to produce."
Location
Monday
17:30-21:30
Tuesday
17:30-21:30
Wednesday
17:30-21:30
Thursday
17:30-21:30
Friday
17:30-21:30
Saturday
17:30-21:30
Sunday
11:30-14:30
17:30-21:30
Sustainable Gastronomy
5 minutes
Chef Dan Barber's Urgent Food Revolution
The chef behind Blue Hill at Stone Barns digs deeper in this second installment of a series on his sustainability efforts.
Sustainable Gastronomy
5 minutes
Chef Dan Barber Goes Naked on the Plate
The trailblazing chef discusses his sustainability philosophies.
Sustainable Gastronomy
3 minutes
Green Star Spotlight: Blackbelly Market in Boulder, Colorado
With its in-house butchery, Blackbelly uses the whole animal.
Sustainable Gastronomy
3 minutes
Green Star Spotlight: Orlando's Kaya
Filipino cuisine that centers around sustainability and the local community.
Sustainable Gastronomy
5 minutes
The Most Sustainable Restaurants in the US
These 11 restaurants across the US earned a MICHELIN Green Star for their exemplary commitment to sustainability.
Features
3 minutes
Five Ingredients To Try This Year
Our MICHELIN inspectors have rounded up five exciting ingredients to try, in your kitchen or out to eat.