More of a good Blue Hill thing
New York has a review of the new restaurant, Blue Hill at Stone Barns, located 30 miles north of New York City in Pocantico Hills, New York. I'm a big fan of Blue Hill in Greenwich Village, and when I first heard about the new spot, I added it to my list of restaurants to investigate, it sounds delicious. Also if you're interested in Blue Hill, be sure and check out the article (not available online), "Back on the Farm" in the July 2004 Gourmet by Blue Hill chef Dan Barber. It's all about going to his family farm with his staff to plant and pick veggies. Sounds wonderful. And yummy!
Posted on July 9, 2004
what is megnut?
Megnut is a site about food written by Meg Hourihan. She lives in NYC. More...
recent features
The sweet (and bittersweet) taste of summer
Summer drinks should be like summer evenings: long, light and cool. Guest writer A.D. introduces some less common ones to enliven our senses during these wonderful long hot days.
Strawberry Fields Forever
Food traditions bind my family; I'm reminded of that every year when I drive to north-central Massachusetts to pick strawberries with my grandparents.
Comparing Frozen Fish to Fresh
My mother swears by frozen fish. I was unconvinced, and decided to put her statements to the test: could flash-frozen fish taste as good as fresh local fish from the Greenmarket or even fresh fish from a local supermarket?
around July 9, 2004...
I was also writing about:
On the island soup front
The most amazing salad in the world
Gothamist launches recipes
The declining state of diner dining
I scream for poutine
It's not Provencal, it's fauxvencal
Amazing dining at Eleven Madison Park
Thomas Keller and Per Se
Who's behind the stove?
Slate on variety meats
