Blue Hill at Stone Barns is the ultimate locavore dining experience. You can’t get much more local than picking harvesting vegetables and herbs right behind the restaurant or roasting the pig that grazes just a few hundred feet away. The restaurant has no menus, no specials of the day. Your meal is guided by what’s in season and what’s fresh. A welcome “journal” greets you with lists of what’s in season and how the dining experience works. For dinner, you have a choice of 5, 8 or 12 courses. The amount of food is fairly consistent across all three meals. Selecting a higher number of courses is simply a way to try more ingredients and different preparations. I’ve dined at Blue Hill twice. Different seasons, different company, different experiences completely.