Local and sustainable food advocate and Slow Food supporter Dan Barber is chef/co-owner of Blue Hill in Manhattan and Blue Hill at Stone Barns in nearby Pocantico Hills. Both restaurants feature local, seasonal American cuisine. (Dan spent time in the Chez Panisse kitchen.) And both rely on the bounty of Hudson Valley farms, including the fields and pastures of the Stone Barns Center for Food and Agriculture. Dan's preparations, delicious and elegant in their simplicity, demonstrate the tasteful relationship between great local farms and great eating. Visits to both restaurants are rewarding farm-to-table taste experiences.
(212) 539 - 1776
75 Washington Place