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In spring of 2004, Blue Hill at Stone Barns opened within the Stone Barns Center for Food and Agriculture in Pocantico Hills, New York. The Barbers helped create the philosophical and practical framework for Stone Barns Center, a working four-season farm and educational center just 30 miles north of New York City, and continue to help guide it in its mission to create a consciousness about the effect of everyday food choices.

When your taste buds are craving something with a little kick, stop by this cozy spot for a touch of New-Mexican grub. You'll find a cave-like atmosphere inside and great patio dining outside, with heaters in the winter and misters in the summer.

(from http://carlsbadtavern.com)

North Carolina is known for its legendary barbecue joints. We proudly continue this tradition by serving authentic whole-hog, pit-cooked barbecue at The Pit in downtown Raleigh's warehouse district.

A celebration of all of the great culinary offerings of the Old North State, The Pit has made a name for itself as the destination for the state's signature cuisine. The pigs used to produce the barbecue are all raised in North Carolina using free-range farming practices, and the freshest of the state's bountiful produce is featured in the starters, sides and desserts.

We are a small restaurant and bar in the heart of downtown focusing on delivering a non-linear eating experience. Our menu, which strays from a normal menu flow, is designed around small plates so the guest enjoys a lot of a little. We like taking classics, or slightly unusual food, and breaking those down into a new way to taste or think about your food. We like to think that there is no such thing as a bad combination of ingredients in food or drink, as long as quality ingredients are being used, the proportions are in line, and the execution maintains at a level of excellence.