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Businiess name:
Blue Hill at Stone Barns
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Review by:
Eric F.
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Review content:
I have a love/hate relationship with Blue Hill. I've been there 3 times and have always loved every bite I've taken from their creative mixtures of seasonal ingredients, I hate the fact that it's so expensive. But honestly, it's the best game in town.
Blue Hill is a restaurant that works in a partnership with the Stone Barns agricultural center. As such it offers the freshest ingredients that literally come right from the greenhouse to your table.
The menu is masterfully put together by chef Dan Barber using the best seasonal produce available. Even the cocktails participate in the fresh theme, with offerings like a cucumber martinis, opal basil mojitos and a rhubarb cosmopolitans.
The prix fixe menu can be ordered in one of four ways: as a 2- ($26 per person) 3- ($36) or 4-course ($46) meal or as a chef's sampling, complete with wine tastings.
I've tried the 3- and 4- course and frankly, if you're dining with ithers, would recommend the smallr portions which a) save money and b) promote sharing. Every dish I've had here has been excellent. Mr. Barner really knows how to mix diverse elements together without masking the flavor or texture of the individual components.
Reservations are difficult to come by, as they are often booked up to 2 mionths in advance, but last-minute diners can often find a place at the quiet and elegant bar, which offers a slighly less expensive, but still satisfying menu.
You can go to many mediocre or even good places in Westchester and easily spend $50 per person for a dinner that leaves you feeling less than satified and a bit "stuffed". At Blue Hill, you certainly pay more, but every bite is savored and when you leave, you feel very satisified -- and not bloated.
Blue Hill is also open for Sunday brunch, but as much as I think that the dinners are expensive and almost not worth the price of admissin, the brunches really aren't as special and should be bypassed in favor of a truly special dining experience.
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