Will and I are always looking for interesting places to visit, especially when food is involved! I don’t remember how we first heard about Blue Hill at Stone Barns but, the minute we did, we knew we had to visit. Stone Barns is a farm on the Rockefeller estate near the Hudson River in Westchester, NY. It has existed since the late 1800s and was intended to teach the children in the family about agriculture and food. In 2004, David Rockefeller opened a restaurant on the property called Blue Hill with executive chef, Dan Barber.

What makes Blue Hill so special? All the food served in the restaurant is produced locally, most of it on site at the farm. The gardens are pesticide free and everything is run in an eco-friendly manner. As a result, there is no specific menu at Blue Hill. When you enter the elegant dining room, which seats about 80 people, you are handed a list of ingredients that may or may not be used on that particular day. Basically, you tell the waiter what you can not or will not eat and the meal begins. Don’t expect to be served the same things as your neighbor. We saw all kinds of interesting plates being brought out, including bone marrow, mini beet sliders, cauliflower steak and lamb medallions. The dishes are inventive and delicious and, though the portions are small, it adds up to a lot of food by the time you are finished.

Reservations can be made up to two months in advance and they often are. Prices are fixed at $75-$135/person for 3-8 courses depending on what day and time you visit. This doesn’t include drinks and any additional courses you may order, so it is expensive, but a visit to Blue Hill is truly an experience. It also gets a fair amount of celebrity guests (the Obamas stopped in on a recent visit to NYC) so don’t be surprised if you see a familiar face at the table next to you!

Blue Hill at Stone Barns