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Shorts are not permitted in the restaurant, at the bar or on the restaurant's terrace.
Save Save Save Save. It takes approximately 35 minutes on the express train. And taxis are waiting to take you on a 10 minute drive to Blue Hill at Stone Barns. Trains leave every 15 minutes during peak hours and every half hour during off-peak.
At the light make a left. At the stop sign make a right onto Lake Road. At stop sign, turn left onto South. At the next stop sign turn right onto route Bedford Road. Follow same directions as above. Turn Left at the light and follow for 0. Bare right at the intersection onto Saw Mill Road and follow for 0. Continue around the reservoir for 0. At the stop sign, turn right onto Lake Road.
It takes approximately 35 minutes on the express train. And taxis are waiting to take you on a 10 minute drive to Blue Hill at Stone Barns. Trains leave every 15 minutes during peak hours and every half hour during off-peak. At the light make a left. At the stop sign make a right onto Lake Road. At stop sign, turn left onto South. At the next stop sign turn right onto route Bedford Road.
Follow same directions as above. Turn Left at the light and follow for 0. Bare right at the intersection onto Saw Mill Road and follow for 0. Continue around the reservoir for 0. At the stop sign, turn right onto Lake Road. The exit will be immediately after paying the toll.
Proceed to the end of the ramp and turn right onto Route 9 North. Andre Baranowski Barber likes to educate. Not just at Stone Barns, where staff talk through the minutiae of each dish at the table, but also through wastED, the pop-up dinner series that ran for six weeks in London earlier this year after an initial three-week stint in New York in The chef and a few members of his team temporarily relocated to London and, along with 40 guest cooks including Alain Ducasse and Isaac McHale, they put waste food on the menu for lunch, afternoon tea and dinner on the rooftop of the iconic Selfridges department store.
Though the latest incarnation of wastED is finished and no others are planned, Barber hopes to have prompted people to be more conscious about the foodstuffs they usually throw away — and to make use of them in food wherever possible. He advocates cooking at home, which by definition means wasting less.
He serves meat at Stone Barns, but just a smattering; the tradition of protein-centric meals is one he hopes to change.
Like many of the chef-owners of The World's 50 Best Restaurants, Barber is increasingly concerned with sustainability. But when he puts vegetables centre stage in place of more environmentally damaging meat products, he does so in such a way as to transform the humble veg into the highlight of the meal.
His carrot steak with a sauce made from braised beef offcuts has inspired cooks around the world to rethink veg-to-meat ratios and to be more creative with produce.
Private events are also occasionally hosted in the restaurant main dining room, which seats up to guests. Over 15, square feet of indoor space is available for events of different formats and sizes. Private Dining Our private dining room overlooks the herb garden and can accommodate parties of up to 14 guests. Famous for its bohemian past, head to Washington Square Park to get a feel for this diverse and energetic neighborhood. Allergies and dietary restrictions can be accommodated if you inform us in advance when making the reservation. Our chefs prepare unique menus and beverage pairings that reflect your tastes and include the freshest ingredients from local farms.