Maurice Graham Henry on the best farm-to-table restaurants in New York
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. The flagship restaurant of David Bouley - one of the
earliest farm to tablble champions - is still going strong at its new
location on Duane Street, Outside 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
May 22, 2012
(farmhouse) is visited by The Wandering Epicures
seven of our dishes were top quality, with good, seasonal ingredients,
creatively and precisely prepared. Although there were multiple components
to each dish, they were coherent and did not seem overly complex. The
portions were quite large for this type of cuisine, but we were not
complaining about that. The service was good, efficient and friendly."
The Wandering Epicures enjoy a summer lunch at the Michelin-starred Rouge Tomate
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."