The World’s Best Food Cities: New York City

F&W tapped local experts in five of the world's great food cities—Tokyo, Sydney, New York, Barcelona and Paris—to find the essential rest...
One dish served fresh every day.
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Blue Hill at Stone Barns

2004 On a Rockefeller-estate-turned-farm outside NYC, Dan Barber defies a lot of conventional restaurant rules. Instead of a menu, he gives diners a booklet detailing what’s in season at the farm, then serves them a meal highlighting those ingredients. The eco-minded Barber cooks his luscious “zero-energy” eggs using heat that’s generated by a compost heap.

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