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May 7, 2007 07:37 AM

Something Like Blue Hill Farm? [moved from Manhattan board]

My husband and I wanted to go to Blue Hill farm for our anniversary (over memorial day weekend), and couldn't get a reservation. We have a car and thought it would be fun to take a road trip and eat somewhere a bit out of town but not too far, Any recommendations that are as good? Can be NJ, Conn, NY or anywhere nearby.

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  1. not sure if you tried both blue hills and could not get a res at either, so i'll suggest blue hill at stone barns in pocantico hills.

    3 Replies
    1. re: ericalloyd

      couldn't get a reservation at blue hill stone barns. I'm looking for something on that level but outside of manhattan. The idea would be for us to take a road trip outside the city to have dinner somewhere. Any ideas?

      1. re: chloeweiss

        Want to drive as far as Providence? Al Forno is a wonderful place to dine, with outstanding food and service..

        Not sure whether or not Ryland Inn has reopened. If so, it's in Central Jersey, and has great food, wine and service, as well as very large gardens you can tour where they grow much of their produce in season.

        1. re: chloeweiss

          Unfortunately you will find nothing of the calibre of BHSB outside the city in the tristate area. Consider Blue Hill in Manhattan.

      2. I highly recommend Restaurant Nicholas, in Middletown, NJ, about an hour's drive from NYC. While it may not be located on a farm property, it is one of the best -- if not *the* best -- restaurants in the entire state! I've not been to Stone Barns, but I have been to Blue Hill NYC and can say without hesitation that Nicholas tops it in every respect, i.e., cuisine, wine list, service, and ambiance.

        Come over the Mid-Atlantic board where you can check out all the very deserving accolades it gets.

        10 Replies
        1. re: RGR

          With all due respect RGR...Restaurant Nicholas is not as good as BHSB. I have been to both. What's special about BHSB (and you must go already RGR!) is that not only are the ingredients pristine and obviously fresh and local...but the respect for their purity, the way the cooking brings out the is unparalelled in the NY area. Nicholas is a good restaurant, but they do not compare at all.

          1. re: gutsofsteel

            Hey, gutsofsteel, I made it clear that my comparison was not with Stone Barns but with BHNYC. However, since Dan Barber is executive chef for both -- though I gather he spends most of his time at SB -- I would presume the cuisine style would be the same at both locations. The food at BHNYC didn't do much for me. Therefore, unless I decide to go to SB*, for now, you and I will have to agree to disagree.

            *Note: SB is not high on my dining agenda because I detest having to make reservations months in advance and having to stay on the line for who knows how long in order to get through. In my view, no restaurant anywhere is worth jumping through those kinds of hoops.

            1. re: RGR

              FWIW, Dan divides his time between SB and NYC pretty evenly. He is definitely "The Chef" of both venues, tho he has two talented staffs who execute his menus.

              We really do have an embarrassment of riches in the Tri-State Area...

              1. re: ChefJune

                Juan Cuevas is in charge most of the time at BHNYC - very talented, and definitely different from Dan Barber. But BHSB is quite different than BHNYC, in any case.

                1. re: gutsofsteel

                  When we were at BHNYC, there was no SB, so the cuisine was Dan Barber's and Michael Anthony's.

                  I know that Cuervas is in charge of the NYC kitchen now, but it is still Barber's restaurant. Interestingly, on the website, Barber and Cuervas get equal billing as "Chef." So, that would appear to indicate that Cuervas has as much to say about the menu as Barber. One would presume his style would be in sync with Barber's though you seem to feel otherwise.


                  1. re: RGR

                    That's a long time ago, and BHNYC has changed a great deal. Plus...BHSB is quite different from BHNYC.

              2. re: RGR

                I agree, that is why I only make my reservations through so I don't have to deal with all of that attitude. Very rarely will I jump through hoops for a restaurant, but making a reservation has become a very frustrating ordeal.

                1. re: lichint

                  I still prefer to make my reservations by phone. I just never choose restaurants that make me jump through any hoops.

            2. re: RGR

              The Northfork Table and Inn. Great rest. Gary from Amuse and others, Claudia Flemming who won James Beard for pastry at Gramercy Tavern. Mike and Mary Mraz. She was manager of Gramercy, He of Hearth. They opened a Rest,Inn in Southhold, NY. About 2 hr. drive. You can stay at the Inn and eat in the excellent rest!!!
              The North Fork Table & Inn
              57225 Main Rd.
              (Rte 25)
              Southold, NY 11971-4704

              1. re: hungry329

                Northfork is a great idea - I haven't been yet but it's high on my list. Very talented team, and nice setting.

                But it's more than an hour outside of Manhattan...

            3. A couple special occasion places for sure....

              Rebecca's in Greenwich, CT

              Thomas Henkelmann/Homestead Inn in Greenwich, CT

              La Cremailliere in Bedford, NY

              1. i have *not* been to this place ,but have heard lots of good things about it:


                there are b&b's in the area, as well. could take the thruway up, and the scenic route / shawngunk wine trail back.

                it's supposed to be comparable. one word of warning: if you come back on monday, the tollbooth on the thruway near the outlet malls will be brutal, as people who live in nyc come back from upstate.