We were intrigued, back in 2004, when we first heard about this revolutionary experiment in ethical farm-to-table eating, right in our backyard. David Rockefeller had donated the land and star chef Dan Barber was on board to open Blue Hill at Stone Barns, a sister to his successful New York City restaurant. Now, of course, every eatery is touting its locavorian roots and Blue Hill at Stone Barns has become one of the most celebrated foodie destinations on the planet. Yes, it’s expensive. But, hey, we all deserve a splurge now and then. Can’t score a reservation? Try sitting at the bar, where you can enjoy snacks or a three-course meal while looking out over those gorgeous barns. (Yes, even the Rockefeller cows lived the high life.) Or grab lunch at the ultra-casual Blue Hill Café, then walk it off at nearby Rockefeller State Park Preserve (nysparks.com/parks/59), a 1,400-plus-acre park with a lake and miles of old carriage roads and stone bridges.
630 Bedford Rd, Pocantico Hills
(914) 366-9600; bluehillfarm.com
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