Skip to main content

FM
Former Member

Here's what it's like to eat a 10-course meal at the farm-to-table mecca that's one of the best restaurants in the world

The Stone Barns Center for Food and Agriculture.Rebecca Harrington/Business Insider

On the long driveway looping its way into Stone Barns, you hit a speed bump. It's time to slow down.

You come here to taste vegetables picked just that morning, assuming their true forms in unconventional combinations, elevated beyond anything you'd find in a supermarket.

Thirty-two miles outside New York City, the "foodie destination" Blue Hill at Stone Barns takes the farm-to-table concept to a new level. It's a world-class restaurant situated on acres of farmland where produce and the very idea of food are constantly being reinvented.

Thirteen years and countless awards later, chef Dan Barber's masterpiece is still a magical journey into the soil.

Here's what it's like to tour the Stone Barns farm and eat a 10-course meal at the legendary Blue Hill restaurant.

Attachments

Images (1)
  • mceclip0

Replies sorted oldest to newest

When asked about the expense of growing food with this much management and rigor, Nolin said the philosophy wasn't to replicate the approach in other climates, but to take the heart of the idea and apply it locally elsewhere. "Cheap food is very expensive," she said. "We're just not seeing the cost."

When asked about the expense of growing food with this much management and rigor, Nolin said the philosophy wasn't to replicate the approach in other climates, but to take the heart of the idea and apply it locally elsewhere.
Rebecca Harrington/Business Insider
FM

Time to eat! We started with cocktails and hors d'oeuvres on the patio. We were there for a private event, so every meal might not come with a cocktail hour beforehand. I chose a blueberry daiquiri (bottom right) made with fresh mint and both light and dark rums.

Time to eat! We started with cocktails and hors d'oeuvres on the patio. We were there for a private event, so every meal might not come with a cocktail hour beforehand. I chose a blueberry daiquiri [bottom right) made with fresh mint and both light and dark rums.
The potato bites were my favorite thing I ate the whole day. No shame — I know what I like.Rebecca Harrington/Business Insider

It brightened up the small bites: sesame crackers with zucchini marmalade and tomatoes (bottom left), and deep-fried potato balls with lemon and mushroom sauces (top).

FM

Here was the tasting menu for the day. A meal is $258 per person for just the food, or $426 each if you add the wine pairing. A 20% tip is also added to your bill, bringing the total up to a whopping $511 per person for food and drinks.

Here was the tasting menu for the day. A meal is $258 per person for just the food, or $426 each if you add the wine pairing. A 20% tip is also added to your bill, bringing the total up to a whopping $511 per person for food and drinks.
Rebecca Harrington/Business Insider

The number of courses served varies from day to day, though it can reach as many as 40 rounds of just a few small bites.

Source: Blue Hill

FM

We started with tomatoes, cucumbers, and watermelon radishes simply dressed with olive oil and salt and pepper skewered on these boards. Tiny mushroom burgers offered a sweet bite, and the quail egg — with more caviar atop a filo nest — had a pleasant crunch followed by a burst of pure egg flavor.

We started with tomatoes, cucumbers, and watermelon radishes simply dressed with olive oil and salt and pepper skewered on these boards. Tiny mushroom burgers offered a sweet bite, and the quail egg — with more caviar atop a filo nest — had a pleasant crunch followed by a burst of pure egg flavor.
Rebecca Harrington/Business Insider
FM

For the sixth course, bursting blueberries topped corn that had been turned into a kind of pudding. I liked how this was a transition between dinner and dessert — not too sweet, but using the natural sweetness in the produce to carry the flavors. This glass of eiswein from Austria was honey, syrupy goodness. I had two glasses.

For the sixth course, bursting blueberries topped corn that had been turned into a kind of pudding. I liked how this was a transition between dinner and dessert — not too sweet, but using the natural sweetness in the produce to carry the flavors. This glass of eiswein from Austria was honey, syrupy goodness. I had two glasses.
Rebecca Harrington/Business Insider
FM

Add Reply

×
×
×
×
×
Link copied to your clipboard.
×
×