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Blue Hill at Stone Barns to Reopen ‘563 Evenings After Our Last Service’

Plus, famed Midwood pizzeria Di Fara heads to Manhattan as part of a three-week pop-up — and more intel

A brick walkway neighbored by trees and lush plants leads into a lengthy brick house
Blue Hill at Stone Barns in Pocantico Hills, New York.
Bill Addison/Eater

Blue Hill at Stone Barns to reopen on October 7

Blue Hill at Stone Barns has a reopening date on the calendar, chef Dan Barber announced over Instagram on Tuesday. An updated version of the two-Michelin-starred restaurant will return on October 7, exactly “563 evenings after our last service,” according to the post.

Ahead of the opening, Barber has implemented a number of changes at the upstate restaurant in an effort to “build a less pressurized restaurant environment,” the post states. Moving forward, Blue Hill will limit its number of nightly seatings, with reservations limited to 5 to 8 p.m., Thursday through Saturday, and 2 to 8 p.m. on Sundays. The reopening will also include reservable tastings, tours, and casual lunches prepared by Blue Hill staff, according to the post.

Neither Blue Hill at Stone Barns nor Blue Hill in Greenwich Village have yet to reopen in their pre-pandemic forms. Both restaurants served food boxes for pickup and delivery during the early months of the pandemic. In January, the former restaurant pivoted to a highly touted residency program, where chefs operated out of its kitchen in five-week stints. The program will also return in 2022, Barber shared in the post. The restaurant’s sibling in Greenwich Village recently reopened as part of a temporary pop-up called Family Meal.

In other news

— Famed Midwood pizzeria Di Fara will be popping up at Nimbus, a commercial kitchen on the Lower East Side, from now until October 10. The pop-up is open Monday through Wednesday from 5:30 to 10:30 p.m., and from Thursday to Sunday starting at noon.

— The Open Restaurants program doesn’t expire until the end of 2022, but restaurants across the city are already worried about the fate of their outdoor dining structures, some of which cost as much as $250,000 to build.

— Pete Wells at the New York Times reviews Shukette this week, chef Ayesha Nurdjaja’s “faster, looser, louder” follow-up to Shuka in Soho.

— “Latte sales soar as Wall Street reopens,” declares Bloomberg, who’s apparently been monitoring Pret A Manger purchases worldwide.

— Tavern On Reade, a tavern on Reade Street, is now open from 11 a.m. to 2 a.m. daily.

— A pizzeria in the Diamond District sold a winning lottery ticket worth $432 million.

— Behold:

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