Maurice Graham Henry on the best farm-to-table restaurants in New York
With
the possible exception of San Francisco, no
other city has the breadth and depth of farm-to table dining options that
New York City has. And just north of
the city, we're especially pleased to list Blue Hill at Stone Barns in Pocantico Hills on the Rockefeller estate
by the Hudson River. The restaurant, led by Chef Dan Barber, is certainly one of the
very best examples of stellar
farm-to-table restaurants in the United States today. And in the fertile
Hudson River Valley, we've listed Terrapin in Rhinebeck.
Maurice Graham Henry
April 4, 2010
The Wandering Epicures enjoy a summer lunch at the Michelin-starred Rouge Tomate
"We really
enjoyed all six courses of our lunch. The ingredients were top quality; the
spicing and garnishes were well chosen. Some other bloggers have complained
about blandness in the “health food” at Rouge Tomate, but we didn’t find
that at all. The service was friendly and efficient. The pace was just
right. The tables are widely spaced and the noise level is low."
The Wandering Epicures make an initial visit to The Wright at the Guggenheim Museum
"The food was
nicely done and certainly up to what one can expect for the moderate price.
The service was fast, but not overly so; it was overly friendly. However,
there was a big problem: the restaurant was designed to be compatible with
the Guggenheim’s architecture; it is all hard, smooth surfaces in a small,
enclosed space.
The noise level is huge."
