Blue Hill at Stone Barns

Blue Hill at Stone Barns is a restaurant located at the Stone Barns Center for Food & Agriculture in Pocantico Hills, New York. The Hudson Valley restaurant is owned by Dan, David, and Laureen Barber, who also own the New York City Family Meal at Blue Hill restaurant. The head chef of the restaurant is Dan Barber.

About
Blue Hill opened in 2004. The restaurant seats 88 people in its main dining room, which was once the cow barn for the Rockefeller family dairy farm on their estate. The restaurant serves cuisine using local ingredients, with an emphasis on produce from the Stone Barns Center's farm. Blue Hill staff also participate in the Stone Barns Center's education programs. In 2016, Eater rated Blue Hill at Stone Barns as the best restaurant in the United States. In 2019, the Michelin Guide expanded the definition of its New York City region guide to include Westchester County, and gave the restaurant two Michelin Stars. It is the only restaurant in the county to receive any Michelin Stars. In 2021, Blue Hill at Stone Barns also received a Green Michelin Star. At its height, it was ranked No. 11 in The World's 50 Best Restaurants List in 2017.

In May 2020, due to the coronavirus pandemic, Barber launched the resourcED program at Blue Hill at Stone Barns restaurants which sold packaged ingredients from the Stone Barns farm and included directions for customers to cook the food themselves. The boxes were intended to keep the restaurant and their suppliers in business when they could not host diners due to gathering restrictions.

In August 2020, Barber implemented a Chef-in-Residence program at Blue Hill at Stone Barns. Barber announced he would be stepping from the kitchen and instead, a series of visiting chefs led the kitchen for a five-week period at a time, interpreting the local produce through the lens of their own cuisine. The diversity-focused concept was a response to the Black Lives Matter protests bringing attention to structural inequities and diversity and inclusion issues in the restaurant industry. As of 2022, Barber has returned to cooking at Blue Hill at Stone Barns.

In 2022, Eater published an exposé on the restaurant's ethics, interviewing 45 people, including 20 former employees, alleging a hostile workplace with low pay, high stress, 70-hour workweeks, abusive management, and stonewalling of sexual assault claims. The article also highlights several examples of fraudulent practices – with the restaurant claiming unique and special stories about several of their dishes while taking shortcuts or deviating from what the staff was told to tell guests. Through the crisis and reputation management firm Trident DMG, and the defamation law firm Clare Locke, Blue Hill denied most of the allegations.