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MICHELIN Guide United States

Blue Hill at Stone Barns

  • 630 Bedford Rd., Tarrytown, 10591, United States
  • 195 - 278 USD • American, Contemporary
Take Away

Preorder provisions for pick-up that range in theme from Pastry to Butcher’s boxes.

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MICHELIN Guide United States

Blue Hill at Stone Barns

  • 630 Bedford Rd., Tarrytown, 10591, United States
  • 195 - 278 USD • American, Contemporary
MICHELIN Guide’s Point Of View

Stone Barns Center for Food and Agriculture sets the national conversation for healthy and sustainable food systems. It's a conversation that carries onto the plate at its signature, world-class restaurant. The tasting menu offered here echoes the farm’s seasonal best and might very well change the way you think about food.

Culinary wunderkind Dan Barber has become a global icon for his zero-waste philosophy, which is expressed all the way down to the bone ash china gracing the tables and kitchen scraps transformed into charcoal. The capacious dining room, formerly a dairy barn, features dark wood beams and pale walls that take on a warm glow. Artful arrangements of flowers and vegetables create a near-theatrical rendering of the land's power and presence.

Meals begin with an onslaught of clever bites, mostly vegetables plucked from the property's greenhouses and working farm. The kitchen infuses even the most unlikely ingredients with magic, like zesty green gazpacho paired with surf clam and radicchio; or dry-aged golden beet "steak" adorned with beef-studded jus. A block of Stone Barns honey semifreddo with strawberry compote brings the kitchen's farm-to-fork mantra full circle.

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  • n Two MICHELIN Stars: Excellent cooking, worth a detour!
  • MICHELIN Green Star: Gastronomy and sustainability
The chef's commitment
The chef’s vision: “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.”
— Bastien Guillochon

Facilities & Services

  • T Air conditioning
  • Booking essential
  • Credit card / Debit card accepted
  • É Garden or park
  • E Non-smoking restaurant
  • N Particularly interesting wine list
  • { Private dining room
  • Take away
  • K Valet parking

Information

+1 914-366-9600
Opening hours
Closed: Monday, Tuesday, lunch: Wednesday-Saturday

Nearby Restaurants

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