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Blue Hill Stone Barnes Redux

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I know many of you have eaten at BHSB since they revamped their menu and concept, but I just ate there earlier this week and wanted to report back. In short, the prices are a bit higher, but the concept works very well and I would choose a meal at Blue Hill above one at Per Se, EMP, etc. in New York.

The technique is still rock solid. Sauces are perfect and proteins are cooked exactly right. When we dine at Blue Hill, we have no dietary restrictions and are served unusual cuts of meat like heart and brain. These can be difficult to cook properly and all were executed perfectly throughout our meal.

As others have noted, they can whisk you out of the dining room to eat a course or two in another location. I feel like some of the intrigue of the meal lies in not knowing exactly what the course will entail or to where you'll be led so I don't want to spoil the experience for others. But it was fun and they have truly perfected the storytelling part of the experience. That means you might hear about how the place learned to make homemade charcoal, or how a beer was made almost accidentally. But you'll end up hearing stories that are in no way pretentious and very much in line with the restaurant's vision of where their food comes from.

Also, the best zuchinni dish I have ever tasted.

Can't recommend it highly enough.

JeremyEG
HomeCookLocavore.com

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