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Blue Hill @ Stone Barns brunch REPORT


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Blue Hill @ Stone Barns brunch REPORT

BaronessCore | Oct 2, 2006 07:16 PM

I finally made it to BH@SB, and I am so happy! The exterior of the buildings were really impressive and I adored the interior decor of the restaurant. We were promptly seated and the service was efficient, inobtrusive, although many of the staff seemed shy. However, they were respectful of our need to talk and catch up and brought the wine list back each time we asked.

That would be my one complaint - the price point on the bottles were fairly high, and since it was brunch, we opted for a round of cocktails and one glass of wine each. The wine by the glass came in a heavy carafe that was enough for two decent pours, so that was OK, but the cheapest one was $12 for a Long Island cab franc, which I'm not crazy about. I opted for the Australian Barossa Valley Grenache, which sustained me through my entree on top of an elderflower royale (sparkling wine with elderflower syrup). One of my companions got the Apple Pie, which was delicious - apple vodka, fresh apple juice (more like cider in appearance), cinnamon and brown sugar.

I started with the fieldhouse greens with mushrooms and an egg - very nice combo, would have liked more mushrooms, but I'm a mushroom freak, so maybe that's just me. The Berkshire pork dish was two slices of belly and a sliced sausage over quinoa and corn - very nice. I'm a big eater, so I would have loved two more slices of the belly. The bread basket helped - I monopolized the chocolate brioche when I could.

Dessert was excellent - four small rounds of chocolate bread pudding with caramel ice cream over a layer of salted peanuts in caramel. Had very good coffee with it - loved the fact that it came in a cast iron coffeepot.

The docent tour was kind of lame, but I blame that on the tour guide who seemed like a high school or college student who didn't seem to care very much. Next time I would just explore the grounds myself, and try some things at the cafe.

I also want to come back in a few weeks when there is fresh lamb and chicken on the menu.

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