Blue Hill at Stone Barns

Row 1

Details
101 Best Restaurants in America
630 Bedford Rd
Tarrytown, NY 10591
(914) 366-9600

High-profile organo-loca-sustainavore (and The Daily Meal's American 2013 Chef of the Year) Dan Barber has found the perfect home at Blue Hill at Stone Barns, a beautiful restaurant in a bucolic but hardworking setting on a year-round farm and educational center. But if you’re looking for a signature dish you’re out of luck. This literal farm-to-table restaurant prepares reserved meals based largely on the day’s harvest. Most of what you eat here will have been grown, raised, and/or processed on the property, and the modern American food Barber creates from it is full of color and flavor. There’s a reason why he’s one of the most relevant chefs in the country right now.

— Arthur Bovino, 101 Best Restaurants, April 1, 2015

Map: Surroundings & Nearby
Foursquare Tips
Kevin Sbraga loves this place! -Kevin Sbraga, Top Chef
Bravo
Monday, November 29, 2010 - 05:41
Arrive early and work up an appetite for the stunning tasting menu by wandering the grounds of the former Rockefeller dairy estate. In the fields, you'll see much of the makings of the night's meal.
Epicurious
Tuesday, October 12, 2010 - 06:48
try the 5-course tasting menu, it should be plenty of food. at 8-courses, the farmer's feast is just too much food with all the amuse-bouches in between, & clocks in at 3 hours!
janelle
Thursday, April 16, 2009 - 12:11
There's no menu at this farm, education center and restaurant. Instead, patrons are served a "Farmer's Feast" created with whatever ingredients are in season.
USA TODAY
Monday, December 6, 2010 - 08:18
You're traveling up there, go for the 8 course. Same amount of food as the 5 course, but more variation and totally worth it.
rebecca
Wednesday, January 5, 2011 - 18:03
Spend the day strolling the hills of this working farm before settling in for one of chef Dan Barber's world-renowned dinners. Book months in advance.
ToryBurch
Friday, May 6, 2011 - 11:53
Total amount of food between 5 and 8 courses are the same. I thoroughly enjoyed the 8 courses. Though our 9pm start meant we didn't leave until well after midnight!
Alex
Friday, September 24, 2010 - 22:29
Excellent food and impecable service. Stick with the 5 course option with wine parings, 8 was over the top.
Jon
Sunday, May 9, 2010 - 10:19
One of my favorite places of all time. Food, atmosphere, & service = perfect. Do the 8-course tasting. Pro tip: you can have them call you when they'll be serving your favorite seasonal ingredients.
Erin
Thursday, May 10, 2012 - 12:09
Summer Farmer's Feast is a do not miss
Kristin
Thursday, May 7, 2009 - 07:11
Do the full tasting. Best meal I ever had.
Carlo
Wednesday, August 21, 2013 - 16:28
A slice of heaven. Make sure you stay and explore the property!
David
Sunday, July 22, 2012 - 20:47
Enjoy one of the most gorgeous spaces and exquisite meals
Jimmy
Friday, February 10, 2012 - 17:57
book your dinner for 90 minutes after sundown and come 2 hours early to tour the farm and enjoy a cocktail by the fire. then, get ready for one of the best, freshest meals of your life. you win!
jake
Monday, April 4, 2011 - 07:02
Most of what you eat here will be grown, raised, and/or processed on the property, and Barber's modern American food is full of color and flavor.
The Daily Meal
Friday, March 4, 2011 - 05:31
visit their restaurant in the West Village
jon
Thursday, October 8, 2009 - 09:02
thoroughly enjoyed the farmer's feast
Simone
Thursday, September 24, 2009 - 09:30
get the tasting menu on Sundays (amazing) and make time to check out the grounds.
Suejin
Sunday, June 28, 2009 - 12:11
The famously anonymous Michelin inspectors have never rated Dan Barber's restaurant; maybe they will now since the James Beard Foundation awarded it Outstanding Restaurant of 2015.
Eater
Thursday, May 7, 2015 - 06:59
Amazing, but you already knew that. May take you 3 months to get a wkd reservation... but did you know you can just walk in & do a 3-course tasting menu at the bar? Great way to break up a car ride!
Dens
Monday, April 13, 2015 - 10:56
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