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Blue Hill at Stone Barns
Having a meal in the breathtakingly bucolic setting of the Stone Barns is a once-in-a-lifetime must for foodies. Even if you have scored a reservation at the one-Michelin-starred Blue Hills in New York City, visiting the original outpost in the exquisite Pocantico Hills remains incredibly special. If you can’t score a reservation (you can book via Open Table but be prepared to make the reservations weeks, if not months, in advance), you can still show up early and hope to score a seat in the intimate bar/lounge. Menus are never set in advance and feature whatever is in season at the farm (there are two tasting menus to choose from and each can come with wine pairings).
Bocuse Restaurant
The CIA’s new Bocuse restaurant is the Institute’s most hard-to-book table. Staffed entirely by students, the restaurant features a menu inspired by traditional French cuisine that’s reinterpreted by the contemporary techniques taught at this, the country’s most famous coking school. The dining room is light and sleek, with elegant leather chairs and such high-tech touches as an iPad wine list. Reservations for weekend dinners should be made well in advance, though you can also check the day of for cancellations. Bocuse is also open for lunch.
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