Blue Hill at Stone Barns
Many chefs may espouse the farm-to-table mantra, but few take it as seriously as Dan Barber (an F&W Best New Chef 2002). At Blue Hill at Stone Barns, 30 miles north of New York City, Barber cooks primarily with meat, poultry and produce raised and grown from the 80 acres around the restaurant and from his family's farm in Massachusetts.
Photo © Thomas Schauer
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