Blue Hill at Stone Barns
Sustainable food visionary and chef Dan Barber runs this restaurant on a stunning Rockefeller estate in Westchester County, which is also home to Stone Barns, a non-profit educational center and farm that grows much of the produce for the restaurant. There is no traditional menu; every day, Barber creates a prix fixe (ranging from five to twelve courses) based on what’s in-season. Meals often start with a flurry of little bites (raw baby vegetables on spikes, miniature tomato burgers), progressing to more complex dishes. One constant: the simple pastured farm egg, often poached and then fried, served in a puree of fresh greens.