<< previous review   next review >>

reviews

“Blue Hill Stone Barns”

Occasion:	Cuisine:	Area:	Cost:	Rating:
Night Out	New American	Upper West Side	Break the Bank	Good

/p>

Just then, David, Dan’s brother, walked by, and talked to us about the dress code, informing us that they had sent several parties away that night who were dressed in shorts. Way to welcome the neighborhood guys. Anyway, Steven was being a good sport about it, and he told David it was not a problem, and he asked where he could change. “In the manure shed, over there,” he offered, in complete seriousness, pointing at a square stone building at the edge of the restaurant. “Okay,” Steven answered, not skipping a beat. And off Steven went to the manure shed (now used to store extra tables and chairs, not manure) to change out of his Donna Karan culottes and into Dan’s dirty, wrinkly BR pinstripes.

To top it all off, some kids were playing down yonder by the stone shed (yonder is a word making a special appearance in my vocabulary for this edition of THE STRONG BUZZ), and a young boy walked in on Steven while he was in a state of undress, and catching him clad only in his 2-X-ist underwear. The boy said “Sorry Mister,” screamed and went running out. There was a small commotion. Steven believes the boy’s voice went up an octave. Oops.

CHAPTER THREE: A SALT SHAKER WOULD BE NICE

Now, after accidentally flashing a young boy in the manure shed while changing into the chef’s pants, we were seated for dinner. Snug in our chocolate brown corner banquette, dirty pants on, culottes resting between us, we were finally enjoying the view of the rolling hills and blue skies straight ahead. We were handed our menus, tall thin raw beige bi-folds with blue and white ticker-stripe bindings (great job Lauren). The menu is divided into four parts—Farm Eggs, From the Sea, Out Pasture, Hudson Valley Pastures. There are no apps, no entrees, all dishes seem to be the same small entrée size. Dinner can be two ($46), three ($56) or four savory courses ($66), not including dessert.

The massive, yet user friendly wine list was developed by Don Castaldo (formerly of The Kettle House) and Derek Todd (formerly of The Red Cat) and lists all wines by varietal, from cool to warm climate and includes an international selection from Austria, France, and Italy, and the New World, as well as a good selection of New York (like Lieb Cellars and Paumanok from Long Island and Red Newt from the Finger Lakes) and California wines. The sommelier offered to pick out wines to match our dinner, ... [more, click below]

Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  

 Make a reservation

<< previous review   next review >>

Posted: May 16, 2004

Other restaurants in Upper West Side :
+ 'Cesca   + Asiate   + Blue Hill Stone Barns   + Per Se   + The Neptune Room   + Spigolo   + Telepan   + Aix Brasserie   + 'Cesca   + Bar Boulud   + Dovetail   + BarBao   + Dinosaur Bar-be-Que   + Kefi   + Bar Luna   + Ed's Chowder House   + Red Rooster, by Rachel Barbarotta   + Loi by Dara Pollak   

Share ! Post a comment