Blue Hill at Stone Barns
An authentic Hudson Valley culinary experience
An extension of Blue Hill restaurant in Manhattan set in the Pocantico Hills, Blue Hill at Stone Barns is not only a restaurant but located within a working not-for-profit farm and educational center dedicated to sustainable food production. The dining room is a former dairy barn that has been converted to a lofty, modern space with vaulted ceilings, dark wood accents and earthy tones.
Diners can choose between the five-course tasting menu and the eight-course farmer’s feast, featuring dishes such as pancetta-wrapped trout or lamb with local rapini, chickpeas and chorizo. Desserts are freshly made and hard to resist, like the chocolate torte with salted peanuts, caramel and coffee ice cream.
Diners can choose between the five-course tasting menu and the eight-course farmer’s feast, featuring dishes such as pancetta-wrapped trout or lamb with local rapini, chickpeas and chorizo. Desserts are freshly made and hard to resist, like the chocolate torte with salted peanuts, caramel and coffee ice cream.
Our Inspector's Highlights
- While only 30 miles north of New York City, Blue Hill at Stone Barns is a culinary experience that feels like it’s a world away from the hustle and bustle of city life. With its close proximity to New York, the Four-Star restaurant offers a perfect opportunity for city-dwellers and suburbanites alike to experience the ambience of a working farm.
- This Hudson Valley destination is a must-taste for every foodie. Tucked in picturesque Pocantico Hills, New York the restaurant gathers its ingredients from the surrounding pastures and fields of the Hudson Valley.
- The Four-Star restaurant is located at Stone Barns Center for Agriculture; visitors are welcomed to roam through the open-air greenhouses, gardens and livestock shelters. As long as you're wearing comfortable shoes, a stroll makes for a lovely prelude to dinner, not to mention helping you work up an appetite.
- Blue Hill at Stone Barns has a wonderful onsite concierge who can assist with any whim or need you may have, whether it’s assisting with local lodging and transportation, setting up an insider’s tour of the farm or providing you with additional information about historic landmarks.
- Chef Dan Barber’s culinary philosophy is farm-to-table, meaning what you’ll actually encounter on the menu will change at a moment’s notice depending on what’s in season and being harvested on the adjacent farm.
Things to Know
- Should you find yourself in the mood to get a brief refresher from city life, dinner is available at Blue Hill at Stone Barns on Sunday, Wednesday and Thursday, from 5 to 10 p.m., and Friday and Saturday from 5 to11 p.m; the restaurant is closed on Monday and Tuesday.
- The five-course meal here takes about three hours to complete, while the 12-course meal can last about four hours. So, unless you want to get back home in the wee hours, it’s a good idea to seek an early reservation.
- Due to the restaurant’s acclaimed status among foodies, the Hudson Valley restaurant is a hard table to secure. Blue Hill at Stone Barns takes reservations up to two months ahead of time on its website. Slots fill up quickly, but the restaurant website also offers a waiting list.
- When it comes to a meal at Blue Hill at Stone Barns, this is one spot where you’re going to want to dress to impress, despite the restaurant’s rural and somewhat isolated location in Pocantico Hills, New York. The restaurant dress code requests that gentlemen don sport jackets and ties, while ladies will want to arrive in a skirt or dress.
The Food
- You’ll have three menu options available when you dine at Blue Hill at Stone Barns in Westchester County. The simplest option is the five-course menu for $108; next is the eight-course menu for $148; and finally, for the most sumptuous meal, select the 12-course menu for $208.
- In the winter, expect to see Jerusalem artichokes, celeriac and ice spinach take center stage, while ramps, fiddlehead ferns and green garlic herald the beginning of spring.
- Summer is a wonderful time to visit the Four-Star restaurant as many delicious vegetables like okra, zucchini and tomatoes hit their peak.
- Fall brings about comforting flavors like sweet potatoes and Montebianco fennel. Before you dine, your waiter will inquire about any food preferences or allergies, but other than that, you’re leaving everything up to the kitchen’s whimsy.
The Drinks
- It shouldn’t come as a big surprise that the cocktails at Blue Hill at Stone Barns, just like Dan Barber’s seasonal cuisine, feature a variety of fresh fruits and vegetables that hail from the adjacent farm.
- The offerings change regularly according to what’s being harvested, but in spring, expect to encounter a tipple like the Pickled Ramp Gibson, which showcases the seasonal allium along with house-made vermouth and gin.
- The bright green Herbal Elixir offers a refreshing blend of Blue Hill fall gin, Chartreuse, green apple, lime and celery juices, tarragon syrup and celery bitters — ask for non-alcoholic version if you're the designated driver.
- Many of the drinks at the Four-Star restaurant are on the savory side, but if you like your cocktail sweeter, don’t miss the Preserved Cherry Swizzle, made with El Dorado rum, long peppers, lime juice and preserved cherries.
Amenities
Dinner
Jacket/tie required 
Reservations required 
Stories
