Foodies have long been familiar with Blue Hill, which wasn’t the first New York City restaurant to introduce the farm-to-table concept, but played a critical role in popularizing the notion with the masses. Dishes here are sourced locally or, more often, from Blue Hill at Stone Barns—the upstate site of a second restaurant and farm—and revered for the quality and freshness of ingredients, the simple beauty of presentation, and the astounding exuberance of taste. Diners may opt for the tasting menu, which includes four courses, or the “Farmer’s Feast,” featuring six dishes determined by what the upstate harvest has most recently yielded. Dining here is definitely more than a meal and something more accurately described as an “experience”—an overused word in food circles that genuinely applies here—at this Michelin-reviewed, James Beard-award winning restaurant.
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