We are humbled to announce that MISFIT is now available at the Blue Hill Cafe & Grain Bar at Stone Barns. Dan Barber and the Blue Hill team crushed the wastED pop-up and haven't stopped driving the national food waste conversation since.
From dumpster dive vegetable salad to rotation risotto, Blue Hill "is not a restaurant. It's an epic, ten years in the making."
Blue Hill was recently named one of the top 50 restaurants in the world.
We spent the weekend at Blue Hill at Stone Barns, learning more about the ecosystem of farm as restaurant, restaurant as farm.
In spring of 2004, Blue Hill at Stone Barns opened within the Stone Barns Center for Food and Agriculture in Pocantico Hills, New York. The Barbers laid the groundwork for Stone Barns Center, a working four-season farm and educational center just 30 miles north of New York City.
When you're there, surrounded by the sights, smells, and sounds of delicious food, you can literally feel their mission: to create a consciousness about the effect of everyday food choices.
Blue Hill at Stone Barns is also an homage to the Hudson Valley. The restaurant sources from the surrounding field and pasture, as well as local farms. This is the kind of place without menus—in the best way possible. Instead, you get the multi-taste Grazing, Rooting, Pecking menu featuring the best of the best from the field and market.