Photo by Andre Baranowski
Westchester’s only Michelin Star restaurant reopens with new changes, but that hasn’t kept hungry fans from making reservations.
563 days. That’s how long it’s been since Blue Hill at Stone Barns — Westchester County’s first and only Michelin star restaurant — was forced to close its doors due to the COVID-19 pandemic. Taking on a tweaked name and rotating through a decadent series of seasonal chef in residency programs, it adapted to continue to offer fans a taste of Blue Hill during a challenging time.
Now, the Westchester classic is coming back.
Blue Hill at Stone Barns returns this October with limited seatings four days a week: 5-8 p.m. on Thursday through Saturday and 2-8 p.m. on Sunday. Guests will get the chance to experience a behind-the-scenes look at their meals, including touring the pastures and growing areas their dinner will come from, plus the property’s Innovation Lab.
Each seating ($298-$368 prepaid per person) will also limit the number of diners, making reservations even harder to come by than they once were. Less than 24 hours after the announcement, Blue Hill had already sold out all of its two-person reservations for October, though a small number of 4-6 person spots were still available. Don’t feel like waiting? You’re in luck: Blue Hill also offers a private dining experience for 8-14 guests at the same rates, for an additional $1,500 room fee.
On Wednesdays, the entire staff of both Blue Hill and the Stone Barns Center will collaborate with local and industry-leading experts to make the farm-to-table experience healthier and more equitable. Additional programming for the public is also being planned, including casual daytime dining prepped by the Blue Hill team, farm and greenhouse tours led by both farmers and cooks, in-person and virtual cooking and butchering demos, and various research tours and tastings. The Chef in Residency program is also expected to return in 2022.
