Opinionated About Dining Review Page

The food isn't so different from the Manhattan branch (maybe just a notch or two below the top level), but the ambience of Stone Barns makes it the only restaurant I've experienced in the U.S. that has the sense, executed so well by Michelin ***s in Europe, of entering another world -- the chef's world. I hope a more-ambitious-than-usual fall omakase menu is a sign of things to come, since some of the dishes fell so frustratingly short of perfect that I couldn't help but wonder what a true genius chef could accomplish in this dining room, given the opportunity. The corkage, unfortunately, is significantly higher than the reasonable rate offered at the Manhattan branch.

Great experience; highly recommended. Get the Farmer's Feast.

First, you're eating on a farm. If that's not enough, just about all of the food is sourced on the premises at the rockefeller estate's farm, with Dan Barber making up dishes each day depending on what can be sourced. the decor (an upscale barn) is incredible, and the service is some of the best i've had since daniel. I would recommend this to anyone, including Manhattanites that don't own a car.

One-of-a-kind. Superior new american cuisine set in the midst of a working farm. Be sure to tour the grounds before dinner...

It's a restaurant after my own heart, not only working on seasonal and local products, but obviuosly constantly improvising. I see two downsides. 1- limiting yourself to local and seasonal is less cool when you're in NY than when you're on the French riviera (I really had a lot of asparagus) and 2- There's no genius there. But who needs genius when almost everything is perfect? The egg's a bit disapointing but the bread is the best I had anywhere in North America.

The quintessential market to table restaurant all prepared in a contemporary style

The food, the place, the experience are unique and enjoyable. Different enough from BH to eat at both.

A gorgeous setting that is at once bucolic, relaxed and elegant. A perfect place to eat the kind of food that makes Blue Hill special

An amazing experience. spend a full day there, and take in everything. just an incredible escape from the city

Even without BHSB's noble philosophy, exceptional setting, and flawless service the food by itself merits a Must Go. So many dishes I have had there haunt my memories. A testament to the power of simplicity, when the finest ingredients are used

It is all about the ingredients, which means the menu is deceptively simple. Taste a slice of an heirloom beet, and it beggars any other beet you have ever tasted. Insider tip; those same vegetables can be purchased on the property three times a week

Blue Hill's success has made Dan Barber the Alice Waters of the East, but he can actually and does actually cook. Sometimes the local-theme gets a bit overplayed--asparagus overload can set in--but for poultry, pork, eggs and most veggies, it's a great way to eat your politics

Stone Barns is a unique experience and what Chef Barber is doing with the humane raising of livestock and the use of locally farm grown ingredients is amazing. Worth making the trip for!!!

Amazing what is possible if you just stricly cook with your own produce - marvellous setting!

Simply one of the best restaurants I've ever been to: the setting, the most delicate and carefully considered of foods, the market on the weekend -- all of it without compare in Westchester.

Gorgeous setting, outstanding service, great ingredients, perfectly cooked, but the food lacked any kind of intense flavor. This is a serious problem for a multi-course tasting menu when course to course there is little differentiation. Go for lunch when the setting and farm tour amplify the experience.

Memorable tasting dinner, farm fresh ingredients, amazing location

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06/25/1970 | Add a Comment | North America, New York Metropolitan Area, Westchester, All Westchester, Contemporary American , Formal Dining