Blue Hill at Stone Barns Day Trip

Lunch Like a Locavore in Pocantico Hills

The trailblazing Blue Hill at Stone Barns, located on a bucolic farm 30 miles outside of New York City, isn't easy to reach without car and driver. But since opening in Pocantico Hills in 2004, this sustainable farm-to-table restaurant has eclipsed Blue Hill's original (and much-more-convenient) Manhattan address, at least among the foodie set. You'll get the best value with The Farmer’s Lunch, a four-course Sunday tasting menu with three worthy advantages over dinner: It's at least $20 cheaper than the evening service; shaves $6 off train fares (by going off-peak); and allows you to discover the surrounding farm by daylight. Much like dinner here though, Sunday lunch is extremely popular. Plan to book two months out to secure a table or walk in day of and hope for a seat at the bar.

What to Do

Photo by P I P

Stone Barns Center for Food and Agriculture

630 Bedford Road, Bedford, NY; (914) 366-6200; www.stonebarnscenter.org; Free

Exploring the farm before you sit down to lunch makes an excellent primer for what you're there to eat. The day's events are usually signposted by the main courtyard, but you can also simply wander off on your own to visit the local greenhouse, chicken coops, and beehive. Follow the darling "Pigs this Way" sign to find the farm's beloved Berkshire pigs, then head for pasture, where a herd of white sheep is tended to by a sheepdog named Stella. It's all very family friendly, a total escape from city life, and guaranteed to put you in a grazing mood. Just dress accordingly; remember, you're on a farm.

Where to Eat

Photo by Gandhu & Sarah

Blue Hill at Stone Barns

630 Bedford Road, Pocantico Hills; (914) 366 9600; www.bluehillfarm.com; Sunday Farmer's Lunch: $85 without wine. No wine pairings are offered but glasses start at $10.

Blue Hill at Stone Barns is absolutely immense in comparison to its intimate sister restaurant in Manhattan. Set in a soaring Norman-style barn, its floor-to-ceiling windows overlook the surrounding farmlands, so you never forget where you are. Even so, this is one upscale barn: High-concept centerpieces, white tablecloths, and unusual cutlery (hello, bone-marrow spoon) are all part of the haute-locavore package. Don't expect to see a menu, either. Instead, Chef Dan Barber sends out whatever's fresh, prefacing each course with a bowl of its farm-fresh ingredients. Anything based on This Morning's Farm Egg (pictured) is especially popular and is, indeed, divine.

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