We didn't have much time to look around but here we are on the way to the restaurant.Inside the restaurant is a large center table where they make final preparations and cut the bread. The service was knowledgeable and friendly. The servers were enthusiastic about the available produce and how the produce got to the tables. The runners were ok. The menu options are a 3 course prix fixe, a 5 course tasting menu, and an 8 course farmer's feast. I wanted to make sure we got all the small dishes, so I asked if I needed to supplement the farmer's feast, but our server assured us that all the small plates come with the farmer's feast. I also asked that the meal focus on local animals rather than seafood. My view is that fresh flash-frozen seafood can be shipped anywhere around the world, but that animals should be eaten freshly killed. I didn't come all the way to Stone Barns to eat Maine lobster.
The first of our three meat courses is a dish of chicken breast and thigh from a whole cornish cross hen roasted with sassafras, orange thyme, and dill flower. The chicken was served with lima beans and chicken mushrooms. Being from Hong Kong, I grew up eating fresh chicken. This was some of the tastiest chicken I've ever had. Perfectly moist with crisp skin. For those who say that many things taste like chicken, this does not taste like chicken.
Before the dessert courses, I decided to take a little walk outside to the patio. Having been in the city for so long, breathing in the fresh night air was really nice. It was also nice to look up into the sky and see lots of stars. I could have sworn I heard "baaaaa" from somewhere in the field, though it was too dark to see clearly.
It got too dark to take decent pictures of the desserts, but there were two dessert courses. The first was concord grape puree with anise gelee and fromage blanc sorbet. The second was blackberries with a wheat cake and fruit seed (I think that's what I heard) ice cream. The wheat cake was really interesting with whole grains in the cake texture. Everything was finished off with petit fours including the usual suspects of macaroons, gelee, and chocolate.
I asked our server which time of the year was the best to come, and she started going through the seasons and gushing about all of them. In the end, it depends on which season's ingredients you prefer, but there will always be a great fresh selection here. It was fun watching her being all giddy as she talked about all the wonders of the different seasons. The meal itself was about 375 with t/t including a glass of pinot noir and a coffee. I highly recommend this place to everyone if you can get a reservation, but especially to people who have never had the chance to be out and eat in the countryside.