Much has been said about Blue Hill at Stone Barns, a farm driven restaurant situated in working agricultural park. Ruhlman, for example, recently called Dan Barber (Blue Hill's chef) "one of the most important voices in the chef world".
I think I'll have more to say about our excellent lunch at Blue Hill last Saturday later, when my work allows me. For now, let me reproduce our lunch, which was served sans menu based on a quick chat with our server at the beginning of the meal:
Maine crab with a rhubarb jus and tapioca pearls
soft boiled farm fresh egg, bread crumbed and fried, served with spring vegetables (it looked like the egg in the link)
Grass fed, pastured, lamb (almost certainly cooked sous vide) with carrots and carrot butter
Chocolate bread pudding with caramel ice cream
3 comments:
We went to Blue Hill-Manhattan for my "I passed the bar? are you sure?" celebratory dinner, and ran into a law school professor there, whose date recommended this morning's farm egg to me. I sort of intellectually appreciated that it was all fresh and lovely, but the part of my brain that fears runny food wouldn't let me enjoy it entirely. I'd probably cope better with the breaded version. I had the chocolate bread pudding as well, but with banana ice cream.
oh... you don't know how jealous i am right now...
Thanks, Aran! PG - it's kind of interest that they are so stable on dishes. I noticed the same on eGullet, where people were talking about the egg three years ago. I mean, it's a great dish, but I'm surprised to see it done so many times.
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