Just 30 miles north of New York City, Blue Hill at Stone Barns opened in 2004 within the Stone Barns Center for Food and Agriculture in Pocantico Hills, N.Y. Once part of the Rockefeller estate, the center is a working four-season farm and educational center. Dan Barber, named top chef in America in 2009 by the James Beard Foundation, owns and operates the high-end farm-to-table restaurant that serves tasting menus in a refurbished barn. The menu showcases ingredients from the surrounding fields and pastures to highlight the abundant resources of the Hudson Valley. There are no menus at Blue Hill at Stone Barns. Instead, guests are offered a multi-taste “Grazing, Rooting, Pecking” menu featuring the area’s best offerings. The cost is $218 per person, plus beverage, tax and gratuity. There are 20 to 40 courses for each meal. Don't miss the vegetable-driven cocktails, such as a verdant margarita with pureed sorrel, and be sure to leave enough time to explore the center’s gorgeous grounds