“Our goal is to cook more in harmony with the land and create a culture of eating in a way that reflects that.”
Tucked into the garden level of a Greenwich Village townhouse sits Dan Barber’s city restaurant – the companion to Blue Hill at Stone Barns, a pioneering restaurant, farm, and agriculture center north of the city. Here, Barber offers equally warm service, and the same focus on exceptional ingredients and sustainability.
Dinner involves a dose of theatre. Ingredients, which may be presented to you before cooking for a version of show-and-tell, are sourced from the restaurant’s personal farm and other sustainably minded farms in the area. They are woven into a menu that changes nightly and is offered as part of two tasting options: one of which puts more decision power in the hands of the diner, the other in the hands of the kitchen. No matter the choice, the kitchen will adapt to a diner’s preferences.
While meat and fish (from ethical sources like Dock to Dish), are always available, it’s the kitchen’s care of vegetables that is most exciting here. Prepare to eat your way through the vegetable patch.
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