Many bucket list restaurants fall into either the impossible-to-get-to or impossible-to-get-into category. Stone Barns is neither. A 45-minute drive from Manhattan, the restaurant is set in an old stone building on a former Rockefeller Estate. The magnificence of Blue Hill has everything to do with chef Dan Barber’s explorations of the 80 acres (32.3 hectares) of land surrounding him. Guests are given small notebooks instead of menus, and pristine baby radishes, turnips, and other tiny vegetables are pinned vertically on a wooden slab for snacks. Later in the meal, you might have the best eggs of your life, warmed in the heat generated from a compost pile.
BLUE HILL AT STONE BARNS