Blue Hill at Stone Barns

Pocantico Hills, NY

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Cuisine Description

Epitomizing farm-to-table cooking, produce-driven American cuisine is the focus of this acclaimed restaurant, located on a working farm 30 miles outside of Manhattan. In place of a set menu, 5- , 8- or 12-course “farmer feasts” are available each night.

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Wine List Description
While the extensive wine list, strong in half-bottle and large-format bottle selections, focuses on ecologically sound winemaking methods, wines are available from around the globe.
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Riot-Worthy Dish
Wine Enthusiast editors asked America's 100 Best Wine Restaurants of 2013 "which dish would start a riot if it was taken off the menu?" Their riot-worthy dish is…
"A favorite dish is the ricotta cheese served with heirloom grain brioche and herb condiment."

Perfect Pairing
The biocharred cabbage with house-made speck and quince paired with Kärthauserhof’s 2002 Eitelsbacher Kärthauserhofberg Riesling Spatlese from the Mosel is a perfect pairing for spring. The saltiness of the speck, the smoky flavor of the cabbage and the sweetness of the quince are a magical combination with the Riesling.

Wine Events
Since guests do not receive a written menu at the beginning of their meal, the chef and sommelier can tailor each meal to create a personal wine experience for guests.


Wine Enthusiast Magazine announced the third annual issue of America's best wine-centric establishments, and to commemorate the list, WE hosted a rooftop party where we honored this year's recipients and toasted the exploding culture of wine and food.

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100 Best Wine Restaurants



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2013 Restaurant Features

Game On

Move over pork: Duck is the new darling of America’s hottest restaurants, and it scores big with playful wine pairings from Rioja to the Rhône.

Pizza Party

Wine-friendly pizzas offer diners a slice of heaven.

New York's Sommeliers Pour Local

Many of Manhattan’s best restaurants aren’t just about eating local, but drinking local wines, too.

Element of Surprise

Whether menus change daily, weekly or monthly—or cease to be presented to diners at all—eating at these restaurants is nothing less than a thrill.