The very best restaurant in the New York City area has announced that it’s changing, well, everything. Here’s what you need to know:
When Blue Hill at Stone Barns reopens for dinner service next year, the American spot in Westchester will replace its 25-course tasting menu with programs by rotating chefs from different cities and backgrounds.
The key aim of the new chef-in-residence program, according to Blue Hill Chef Dan Barber in The New York Times, will be to “shine a light on a chef who has not had a space like this.”
While the details are yet to be finalized, the plan is to have one chef per season, each of whom will operate the restaurant under their name - neither the Greenwich Village nor the Westchester location will continue to go by the Blue Hill moniker.
Gone will be the days of veal marrow with caviar, wine glasses made from the bones of animals from the farm, and tabs that casually exceed $500 per person. But the program’s focus on promoting diversity will give New Yorkers the chance to experience a range of cuisines, which will only be boosted by Blue Hill’s facilities.
Most important among those facilities is the farm, which grows incredible produce that was a hallmark of any five-hour dinner at Blue Hill. Like all of the places on our Meal Kit Delivery Guide, it’s currently offering that produce, as well as meat and fish, as part of grocery boxes available for takeout. And if you’re heading up to Tarrytown, know that for the time being, Blue Hill is also serving prix-fixe picnics on their outdoor patio overlooking the farm.