- Fried Chicken Day
Blue Hill at Stone Barns
Sure, you can travel all the way upstate to Stone Barns to experience The Daily Meal’s 2013 American Chef of the Year Dan Barber’s exquisite brand of farm-to-table cooking, but at its sister restaurant, located on a quaint and charming block just off Washington Square Park, the farm comes to you. There are few other restaurants in the city that sing the praises of super-fresh, super-seasonal produce and pasture-raised meats quite as reverently and stunningly as Blue Hill does — and that have done it for as long (it opened in 2000). A glance around the room at those who come to worship at Barber’s altar in various states of quiet contemplation should tell you all you need to know. Choose between the four-course tasting menu or opt for the farmer's feast, a six-course tasting inspired by the week's harvest. Take a bite of the tortellini with squash, ricotta, and chestnut; Stone Barns grass-fed lamb with twice-baked Jerusalem artichokes; this morning's farm egg with lobster and shelling beans; or black dirt carrot steak with squash "onion rings," bone marrow, bordelaise sauce, and creamed spinach, and you’ll find yourself at a loss for words as well.
— Arthur Bovino, 101 Best Restaurants, April 1, 2015