We love you BLUE

Amidst rolling hills once occupied by America's richest and most prestigious family, the Rockefellers... Stone Barns is now a modern eco-fantasy, full of frolicking animals, rows of lush vegetables, manicured lawns and set deep in Westchester county.

When we drove into the gates, we gasped for air at the sight of endless views of hilly terrain and antiquated wooden fences. A very relaxed voice greeted us as we entered the gate "Oh you're here for Blue Hill? Are you excited?".... Absolutely. Never in our wildest dreams did we ever expect an experience of this magnitude.


As we continued along the drive of the property, we could sense that they take great pride in their level of service. The valet jokingly asked if we wanted the car waxed with Armor All and then explained the property to us. The valet!!! A few steps later, by way of a cobble stone path we approached a barn adorned with stone bricks and ivy growing wildly on the building's facade. We could hear sheep in the background. We smelled fresh air. Wait a second, "Where were we again?"... Only 45 minutes from the city.







Entering the restaurant, we were amped for the Farmer's Feast, a multi-course tasting menu the chef creates around the day's harvest. The waiter asked us to take a look at the ingredients available to the chef, and to list those that we had aversions to and those that 'excited' us. We requested no chick peas, organ meats, lamb or goat cheese... We were game for anything else.

They were generous with the amuse bouches and brought them out one after the other. First up, a sugar snap pea 'burger' which had an incredible combination of flavors in between two tiny bite-sized buns.



After that we had a sampling of two house made charcuterie, thinly sliced bologna and speck wrapped around warm potato, followed by two shots of a cool fizzy lime drink- just what we needed on a 9o degree day.

For our appetizer we were served Maine crab sandwiched between thinly sliced white beets, garnished with diced strawberries, wildflowers, and an inexplicably delicious green sauce. Very refreshing! Next came a farm fresh poached egg served over warm fava beans and topped with bits of pancetta and crispy breadcrumbs.

Just when we thought it couldn't get any better, out came the main course: Pork tenderloin au jus, served along side a duo of roasted and pickled beets, and a bite-sized cube of crispy pork fat. After that, dessert didn't dare disappoint. We had raspberries & blackberries served atop a cream 'jam', sprinkled with homemade granola and garnished with pink rose petals and lemon zest. An unbelievable finish!

We will definitely visit the Stone Barns estate again (perhaps on a cooler day) and can't wait to spend more time exploring the farm. We never did find the pigs. And next time I think next time we'll try the cafe which is supposed to have amazing sandwiches and be a much easier on the pocket.