Stone Barns Center for Food and Agriculture sets the national conversation for healthy and sustainable food systems. It's a conversation that carries onto the plate at its signature, world-class restaurant. The tasting menu offered here echoes the farm’s seasonal best and might very well change the way you think about food.
Culinary wunderkind Dan Barber has become a global icon for his zero-waste philosophy, which is expressed all the way down to the bone ash china gracing the tables and kitchen scraps transformed into charcoal. The capacious dining room, formerly a dairy barn, features dark wood beams and pale walls that take on a warm glow. Artful arrangements of flowers and vegetables create a near-theatrical rendering of the land's power and presence.
Meals begin with an onslaught of clever bites, mostly vegetables plucked from the property's greenhouses and working farm. The kitchen infuses even the most unlikely ingredients with magic, like zesty green gazpacho paired with surf clam and radicchio; or dry-aged golden beet "steak" adorned with beef-studded jus. A block of Stone Barns honey semifreddo with strawberry compote brings the kitchen's farm-to-fork mantra full circle.- MICHELIN guide inspectors