Blue Hill Stone Barns--Good God was that an amazing meal...
I've been to Blue Hill Stone Barns a couple times and have always had a lovely time. Truth me told though, I've always found the actual dishes a bit conservative. The technique and ingredients have always been stellar but I had never found the actual flavors to be as bold as I would have liked. Until Friday.
We arrived for an early reservation at 6 and had a very fresh cucumber puree and gin based cocktail at the bar. Very fresh and light.
We've always told the servers that we had no restrictions or allergies but this time we took it a step further and mentioned that we like everything; cooked, raw, organ meats, etc. We are very glad we did because the tasting menu that followed was among the best I've ever had.
We started with the signature selection of raw veggies from the farm. This course has always been great no matter what season we go in. We then moved to charcuterie and had the best fennel salami either of us had ever tasted (and my wife has lived in Italy for substantial amounts of time). They seem to be masters of pork at Blue Hill and this intense taste showed off their ability to work with rich and 'meaty' meats.
We then moved to veal bone marrow with American caviar. I love bone marrow but often I like it just for the richness but little more. This marrow was complex and subtle and almost craved the salt of the caviar. It was a combination I had never had (or even thought of) and it really blew us away. There was also a piece of asparagus wrapped in speck and coated in sesame seeds served on a skewer. Crunch from the asparagus followed by the saltiness of the speck followed by yet more crunch and nuttiness from the sesame seeds. Great.
Next we had a raw Bluefish dish with olive oil. Very rich and meaty and probably a good entry level raw fish dish despite bluefish's reputation as a 'fishy' fish. This fish was so fresh that I can't imagine the flavor bothering even those who are skittish about raw seafood.
I may be forgetting the order here but the cooked dish was actually blowfish and was served over peas cooked in butter. I see why buttered peas are popular on so many American tables. It works very well but when you combine peas harvested recently and in season with butter from Ronnybrook farms, the dish reaches a new level. The fish was good as well but less rich than the buttered peas. Vegetarians should make sure that peas are included in their tasting menu as they are one of the best ingredients Blue Hill has to offer in the spring. We did the wine pairing as well and this course was paired with a white Burgundy (Chardonnay) that was buttery on its own and a perfect thing with the dish.
We also had a farm egg with speck again I think. For big breakfast eaters, the salty meat with rich egg is probably familiar, but like the dish above, one taste of the dish with better ingredients really drives home the potential this combination has to amaze.
Next came a dish of beef heart with beets paired with a 2000 Rioja which is one of my favorite wine regions. We commented that the dish tasted like a 4 star version of any great Jewish grandmother's cooking. The heart was salted heavily and was cut into small strips that had the texture of perfect pastrami. The beets hinted of the beets and horseradish many of us had growing up and the dish was among the earthiest entrees I have ever tasted. I love to drink Rioja with earthy flavors like mushroom and liver but this took it to another level completely.
For our last savory course, we had a braised lamb's neck. Change the name of the dish to 'Lamb Short Ribs' and the dish would be flying out of the kitchen at Balthazar and any other French bistro. I had never had lamb neck although I've been seeing it at the farmers market lately. It is rich with perfect marbling like the best bite of lamb shoulder you can conceive of putting in your mouth. This is a reason to tell your server you're open to new cuts of meat. As much as I love the pork loin at Blue Hill, it has never approached anything close to the level of complexity that this dish achieved. It didn't hurt that the wine pairing was a 1996 Nebbiolo with perfectly integrated tannins but the dish on its own would certainly have been the highlight of the meal.
We opted for a cheese course of 2 local cheeses paired with a funky local beer and then moved to the first of 2 desserts. I remember the first was blueberry based but I don't remember the dish specifically. It was almost a palate cleanser (welcome at this point!). The dessert was fresh raspberries with cream. Wonderfully light with a real dairy flavor instead of the sheer sweetness that comes with many berry and cream desserts.
This meal was so special. We expected a beautiful dinner but were blown away not only by the freshness of the ingredients but also the creativity of the dishes. This dinner so clearly illustrated the fact that there are great things that come about when great cooks use all of the foods around them and worry less about conforming to a traditional flavor profile. What a special night.
Blue Hill at Stone Barns
630 Bedford Rd., Pocantico Hills, NY 10591
Wow, that sounds amazing! Thanks for the post. I've been on the tour of the place, but could only afford to eat at the cafe at the time. You've inspired me to go back. I'll have to put this back high on my list. Glad you enjoyed it!
Thanks for this review...I almost felt like you took me with you!
Dare we ask what this meal cost?
(also, does anyone know how to fix the map thing on the upper right part of the page? It shows some restaurant near Hopewell Junction.) I wonder what happens if I write Blue Hill Stone Barns, Pocantico Hills, NY in my post.
Thanks! If ever a meal was worth that much money, this one sure sounded like it.
Also, on the other topic, I did type in the full name in the lower link area, so I'm not sure what didn't work, but thanks pabboy for fixing it. Now if we could just get rid of the other link to a place that I'm guessing is completely unrelated.
just wanted to add that my wife and i shared a fantastic anniversary meal at blue hill at stone barns tonight. grounds were beautiful, service was impeccable, and food was delicious.
we were started with a few amuse bouches: warm corn soup shots, fresh picked vegetables (tomatoes, carrots, zucchini, cucumbers), tomato "burgers" on miniature buns, zucchini blossoms wrapped in serrano ham and sesame seeds, and cured brasiola and pork loin. these were all nice little treats to start off meal, the highlight being the tomato burgers which is basically a tomato relish on mini burger buns.
first course was a delicate salad with fresh lettuces, edible flowers, ricotta salata, peaches, nectarines, and tomatoes in a tangy dressing. very nice, a tiny portion but definitely a good way to start the meal.
second course was a freshly baked warm brioche loaf with a cucumber relish and made at the table warm ricotta. this was unbelievable. the perfect bite was a slice of the bread, topped with the relish and slathered in the milky creamy ricotta. i would go back just for this dish.
up next was a dairyless roasted corn soup with butter poached maine lobster. i take it back. this is the dish i would return for. the corn soup was phenomenal, smokey, creamy without the cream, and bacony, and the lobster was perfectly executed. spectacular.
my wife and i received different fourth courses. i had a poached farm egg on top of summer beans with shaved pancetta and she had a zucchini millefuille topped with ricotta creme. i really like the farm egg and didn't get a chance to try the zucchini before it was gobbled up.
at this point, we received a nice basket of warm bread with an entire stick of ronnybrook farm butter and tomato and maitake mushroom salt. tomato salt + butter + bread = success.
fifth course was one long manicotti filled with zucchini, tomatoes, topped with thai basil and parmigiana cheese. nice, perfectly cooked pasta and the filling was good, but this was just ok.
sixth and last savory course were three medium rare slices of grass fed beef on top of sauteed carrots and beet greens. a beautiful dish and truly delicious. only thing i would say is that it seemed liked the beef had been cooked sous vide because their was absolutely no sear on the beef.
for dessert, we started with a small dish of elderflowers, blueberries, and apricots and ended with an olive oil cake with roasted corn ice cream and roasted peaches. i preferred the second dessert over the first, but both were excellent end points of our meal (aside with the strawberries, candied champagne grapes and chocolate covered peanuts that came with our check).
a fantastic night from start to finish, with nice subtle touches by the waitstaff to acknowledge our anniversary and exemplary service all around. my only regrets are that we didn't get to try the face bacon and it looked like one of the tables had an awesome looking marrow bone come out. to start their meal. oh well, it'll give us a reason to go back!
a quick question; was the corn soup in the amuse boche the same as you got a course or two later? One of my admitedly peevish peeves when I was there a couple years ago was that I'd ordered three courses, the first of which was corn soup, and I got *exactly the same* corn soup as an amuse boche. I just thought that was incredibly clumsy for a place that charges like this one. Now I guess they have longer tasting menus than when I went, but I still think each course should be different.