Blue Hill At Stone Barns

Overall great experience, from the food to touring the grounds. I've been here for dinner many years ago but didn't have time for a tour so this trip rounded out the experience. Dinner, reservations are a must. The dinner service is precise and the menu is elevated. This time was lunch and we had reservations for the cafeteria which is casual. Walk-in is an option to grab coffee, bread, snacks. The lunch menu is pre-fix. The food was fresh, delicious, and flavorful, plus wine is available. We spent a couple of hours exploring the farm which is a big part of the experience. Lunch is a terrific, low-key, and affordable way to experience this special place and a worthwhile break from the city. We took the train from Grand Central and it was a beautiful ride along the Hudson. Looking forward to returning during different seasons; it was lovely in November with the fall foilage.

I keep returning to my experience here, now over a month ago. In a way, I feel I am ruined forever, blighted by the exceedingly high standards set by Blue Hill, Chef Dan Barber and his team. Every other fine-dining restaurant will be benchmarked against Blue Hill, and how can they even stand a chance?

I am exceedingly lucky to live next to one of the few farmers market they source from, as they grow almost everything on-site, and now am a loyalist to their preferred vendors; row 7 produce is a fixture in my kitchen, their sugarcone cabbage and midnight roma tomatoes never out of reach.

The farm tour is a must to further underscore the care and craft behind each dish. The team is incredibly humble and generous. Life in America is cutthroat and unfailingly capitalistic. Blue Hill's relationship with Stone Barns, the research and collaboration they share with farmers, chefs, scientists and the average at-home chef, is inspiring and worth celebrating. You feel the pride of their team through every dish. Blue Hill truly embodies the ethos of sustainability, leaving you ready to forge change in your daily life.

Likewise, watching Chef Dan Barber in the kitchen is a true privilege. I was awe-struck, seeing him deftly maneuver between stations, collaborating with chefs mid-service to create new dishes, based on surprise produce coming through the kitchen door (e.g. foraged mushroom puffs became a savory smore). While most celebrity chefs pop into their kitchens once a fortnight, if even, his central presence was refreshing. You could feel his team's admiration.

The service is incredible. The cocktails are some of the best I've ever had (clarified milk punch 'pasture' and martini 'sorghum trials'). The food is bountiful, every bite surprising and most importantly, delicious. The property is exceedingly beautiful and serene. A perfect experience. If I could be so lucky, I'll be returning every season to enjoy the new bounty.

I have nothing but incredible things to say about my experience here. I had one of the most extraordinary culinary experiences of my life - a 20+ course meal that left us deeply inspired. It was eye-opening to see the unique care and farming practices behind their crops - care that was so clearly reflected in every dish we enjoyed. It was easily one of the most memorable meals I’ve ever had.Thank you to Chef Dan and the entire team for an incredible day.

A very unique experience. If you can make it in time for the tour before dinner, I highly recommend. You get to learn a lot, explore the farm and connect with some of the people who work on location. The food was all delicious and fresh. We were taken to the kitchen for one course and got to watch the harmony of the chefs preparing each dish. At the end of the night we got the ticket from the kitchen, a menu of what we had just eaten and some fresh bread. It took a couple years for us to finally snag a reservation but I’m glad we finally got to do this unique tasting experience in March 2025.

I went there twice, the first time in the summer, the second time in the winter. Both were amazing, different season, different foods but still very delicious. To me it’s more about the experience, we got to see a lot of their vegetable farm, the animal products they use on the menu. The space is beautiful with a main dining area, a cocktail bar in the waiting area, and outdoor space. The service is top-notch, and all the staff members are friendly.