Tasting Counter Competitors

Blue Hill at Stone Barns is a farm-to-table dining experience and a leading voice in the sustainable food movement. Led by chef and author Dan Barber and partners David and Laureen Barber, we have been perennially regarded as one of the world’s most exciting and innovative places to eat, cook, and explore since our opening in 2004. We are located on and partner closely with the Stone Barns Center, an 80-acre working farm in Pocantico Hills, New York. Together, Blue Hill and Stone Barns Center form a passionate research and education community seeking to develop a regional eating culture driven by the needs of the land. Our story began with a family farm in the Berkshires. Today, we’ve grown into Blue Hill at Stone Barns, Family Meal in New York City, a casual Cafeteria, and a marketplace. If you are interested in joining the team, please explore open positions through our website.

Led by Chef Daniel Humm, Eleven Madison Park is the flagship restaurant of Daniel Humm Hospitality. Driven by a commitment to serve the most delicious food with the most gracious hospitality, the multi-course menu is inspired by local, seasonal ingredients. The kitchen and dining room teams work together to create one-of-a-kind experiences for our guests. We are proud to have been awarded four stars from the New York Times, three Michelin stars, and the honor of being named the best restaurant in the world on the World's 50 Best Restaurant List.

Founded in Copenhagen in 2003 by Chef René Redzepi, Noma is a three-Michelin Star restaurant voted 5-times number one, most recently In 2021. In 2021 Noma launched a new initiative, Noma Projects, which seeks to educate and inspire through the sharing of Noma’s innovation over the past 20 years.