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Blue Hill (restaurant) From an alternative name : This is a redirect from a title that is another name or identity such as an alter ego, a nickname, or a synonym of the target, or of a name associated with the target.
The restaurant uses some ingredients from the Stone Barns Center for Food & Agriculture in Pocantico Hills, New York, where Dan Barber owns another restaurant, Blue Hill at Stone Barns. Blue Hill New York was lauded by the James Beard Foundation as an "Outstanding Restaurant" in 2013. [1] [2] The restaurant has also been reviewed by The New ...
Dan Barber (born October 2, 1969) is the chef and co-owner of Family Meal at Blue Hill in Manhattan and Blue Hill at Stone Barns in Pocantico Hills, New York, United States. He is the author of The Third Plate: Field Notes on the Future of Food .
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Blue Apron’s culinary team includes renowned chefs who have worked in top-tier restaurants—such as Blue Hill Stone Barns, Craft and Franny’s, and Gramercy Tavern. Due to its quality control ...
Blue Hill at Stone Barns. Stone Barns Center for Food & Agriculture is a non-profit farm, education and research center located in Pocantico Hills, New York. The center was created on 80 acres (320,000 m 2) formerly belonging to the Rockefeller estate. Stone Barns promotes sustainable agriculture, local food, and community-supported agriculture ...
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Blue Hill staff also participate in the Stone Barns Center's education programs. In 2016, Eater rated Blue Hill at Stone Barns as the best restaurant in the United States. [2] In 2019, the Michelin Guide expanded the definition of its New York City region guide to include Westchester County, and gave the restaurant two Michelin Stars. It is the ...
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