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Blue Hill was established in April 2000 and is owned by Dan, David, and Laureen Barber. 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 ...
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 ...
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 ...
Lucy and Charles loved how bucolic the setting at Blue Hill was, while still being close to New York City. “Using the whole space there, you get to create so many different worlds,” Lucy says.
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. [7]
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Three Stars from The New York Times for "Blue Hill at Stone Barns" Three Stars from The New York Times for "Gramercy Tavern" 2007 [3] "Best New Chef" in Time Out New York’s New York City category in 2007 "Outstanding Restaurant" in 2008 from the James Beard Foundation for "Gramercy Tavern" "Best Chef New York City" from the James Beard ...
Harvest Bowl. Add a base of broth-soaked wild rice then layer with baby kale, sweet potatoes, Brussels sprouts, and chicken. Add lots of fun toppings like crunchy apples, tangy goat cheese ...