A field-to-table feast celebrating the fruits of the Hudson Valley
What makes it special: Set inside a beautiful barn on a working farm in upstate New York, Blue Hill at Stone Barns is a destination restaurant. But it’s not just about the stunning setting in Pocantico Hills – what has propelled the restaurant from No.48 to No.11 in The World’s 50 Best Restaurants this year is the simple, delicious, farm-fresh food that is transformed into ground-breaking dishes by talented chef Dan Barber.
An education: With its grounds also housing the Stone Barns educational centre, a trip to Blue Hill is as much about learning as it is about dining. Barber, author of The Third Plate, a book about food ethics, wants diners to understand more about what they eat, so a meal will often involve a trip around the farm and a drip-feed of information about different products and ingredients over the course of a dinner.
On the menu: There is no menu, as such, but instead a procession of 30 or more bites and courses sourced from the fields and pasture at Stone Barns as well as the surrounding farms. The ‘grazing, pecking and rooting’ experience varies according to season and might involve lettuce heads fresh from the farm, beetroot pizza or even face bacon, a crispy skin taken from the pig’s head.
Get wastED: Passionate about minimising food waste, Barber has now hosted two editions of his wastED pop-up, creating a series of special dinners and lunches using ingredients that would normally go to waste. The first wastED ran in 2015 at his original Blue Hill restaurant in Greenwich Village, New York, while the second edition happened at London’s Selfridges department store in early 2017.
Bonus point: Considered an authority on food education, Barber was appointed by former US President Barack Obama to serve on his Council on Physical Fitness, Sports and Nutrition.