Ate at a restaurant in Pocantico Hills called Blue Hill at Stone Barns last night. I can honestly say that Westchester now has a seriously world-class dining destination. Their concept is that they have their own farm and try to serve dishes that feature their own produce as well as that of other local artisinal farmers, vineyards, cheesemakers etc. It’s not just a gimmick at this place, they really offer outstanding quality stuff and they treat the ingredients with the care they deserve. Truly creative and delicious stuff. There was a dish of fluke sashimi topped with a grapefruit granita drizzled ever so lightly with olive oil and some type of herb infusion. Incredible combination. Then there was a dish with slices of barely seared hamachi each topped with a sliver of seared foie gras. Succulent foie gras, but not too much of it so that it would overwhelm the fish. Man that was to die for. Then there was a real surprise- poached skinless duck breast. I usually think that crispy duck skin is the best part of any duck dish so when I saw skinless slices of duck appear before me, I was pretty skeptical. I don’t know if it was the quality of the Crescent Duck itself or if it was the poaching method, but whatever it was, all I can say is that was probably the absolute finest duck meat I’ve ever tasted. So luxurious. It was served atop a bed of perfectly cooked vegetables (all the veggies were impeccable in every dish) and with a side dish of cheese spaetzle. The side dish alone would have been the highlight of a meal at most other restaurants.

Little nuances made it obvious that they were doing real avante garde cooking there. When asking for hints about what the tasting menu might encompass, the waiter informed us that the chef could slant it any which way we preferred, more fish, more meat, etc. At the end of the meal, the waiter said the chef could continue to produce dishes if we were not yet full. This is something special, as most fine restaurants when offering a tasting menu will still only stick to a tight repetoire of pre-conceived dishes. I kid you not, there was some serious creativity coming out of that kitchen, all presented in a way that always allowed the individual ingredients to express themselves. No overly rich sauces to mask the purity of the flavors of the super-fresh veggies from the greenhouse. This is probably the purest delightful expression of ingredients I’ve experienced since my dinners at Charlie Trotters. That my friends, is world-class. And yes, it’s right here in Westchester!