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Fodor's New York City 2014
Blue Hill at Stone Barns
Blue Hill at Stone Barns Review
This outpost of Dan Barber's famed Blue Hill restaurant (in Manhattan) occupies a barn on the grounds of Stone Barns Center for Food and Agriculture. The seasonal menu features the center's own produce and meats as well as the bounty of other local farms. The space is beautiful and elegant in its restraint, with high picture windows and the barn rafters. Banquettes are dressed in brown and set off against cream walls. Dinner is prix fixe, two to four courses. The exceptional menu changes frequently; you might find pea-green gazpacho, roast pork with braised bacon, or lobster-filled cannelloni. Desserts, including a molten chocolate-and-caramel cake and passion-fruit soufflé, are extra but worth it.
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