BLUE HILL at Stone Barns is on the top of my "must" list.
In 2004, Blue Hill at Stone Barns opened in Pocantico Hills, New York.
Chef Dan Barber helped create the philosophical and practical framework for Stone Barns Center, a working four-season farm just 30 miles north of New York City, and continues to create a consciousness about the effect of everyday food choices.
Sourcing from the surrounding fields, as well as other local farms, Blue Hill at Stone Barns highlights the resources of the Hudson Valley. There are no menus at Blue Hill at Stone Barns. Instead, guests are presented with a list of over a hundred ingredients, updated daily, which contains the best offerings from the field and market.