New York, NY 10011
- Fine Dining
- Sun 5:30pm-10pm, Mon-Sat 5:30pm-11pm
- All Major Credit Cards
- Patio/Sidewalk Dining, Private Party, Prix Fixe, Vegetarian Friendly
- Full bar
- Recommended, Accepted
- No Parking
Village Voice's Description
Plenty of restaurants like to make the local, seasonal ingredients claim, but this is the place that really puts its menu where its mouth is. The offerings change nightly, and draw almost exclusively on meat and produce from the Hudson Valley, and from Chef Dan Barber's farm in the Berkshires. One night, a disk of chilled crabmeat came atop delicately shaved fennel, and sat in a vibrantly green, cold broth of apple juice, mustard seed and herbs. Creamy fennel soup echoed some of the same flavors, with a sprinkling of
crabmeat, candied lemon and tarragon. A lamb loin, cooked rare, was fine-grained and faintly gamey, and grilled hamachi with a raw interior was as good as the best sushi. These pedigreed ingredients don't come cheap, of course. This is a sugar-daddy (or mommy)
kind of place.
Tips from foursquare
Dan Barber's fresh, eco-friendly food is driven by the harvest at his farm upstate. The room located just below street-level on quaint Village block has the same casual grace as the eats.
How can you not support an elegant restaurant that serves food from its own farm in upstate New York? It just doesn’t get any fresher than that. I love that you can get a simple egg dish on the dinner
This place is great. You love it, I love it, everyone loves it. But have you been to the real Blue Hill at Stone Barns? Make a reservation for you and your special someone today.
Great wines at good prices are coming out of southwest France: Opt for D'Agalis' Syrah/Carignan/Mourvedre. Sophisticated wine with dark fruit flavors w/ spicy, earthy notes. Enjoy!
With chef Dan Barber, this place has award-winning dishes that are seasonal and local. The simplicity of his menu makes it famous. Almost as famous as his recent guests, the Obamas.
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