Thirty miles north of Manhattan, the 80-acre Blue Hill farm compound that sources this restaurant includes four barns, two silos, 100 or so geese, thousands of chickens and hens, dozens of colonies of bees, and that’s just for starters. Run by a James Beard “Outstanding Chef in America” winner, the restaurant has no menus. Instead you’re offered the Grazing, Rooting, Pecking menu, composed of the best stuff in the fields and the market that day.
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One of the Most Epic Farm-to-Table Restuarnts in the US
Thirty miles north of Manhattan, the 80-acre Blue Hill farm compound that sources this restaurant includes four barns, two silos, 100 or so geese, thousands of chickens and hens, dozens of colonies of bees, and that’s just for starters. Run by a James Beard “Outstanding Chef in America” winner, the restaurant has no menus. Instead you’re offered the Grazing, Rooting, Pecking menu, composed of the best stuff in the fields and the market that day.
