Gramercy Tavern
Gourmet “Top 50 Restaurants”, 1 star—Michelin Guide, 3 stars—New York Times

Blue Hill at Stone Barns
3 stars—New York Times

Casa Mono/Bar Jamon
"Mario Batali’s ‘upbeat’ Grammercy Spaniard where the small plates will
‘blow you away’ with exquisite flavors that transcend tapas.” —Zagat 

The Brooklyn Kitchen
For great hands-on demos of how to carve up one of our pigs.

Farm on Adderly 
“The food is precise and unpretentious . . .”—The New Yorker

Flatbush Farms 
“Takes haute barnyard to the next level. . .”—NY Magazine

Back Forty
Chef Peter Hoffman’s sleeker homage to down-home cooking, their grass-fed beef burger (our beef of course!)is paired with heritage bacon, farmhouse cheddar and spicy ketchup was recently chosen as one of America’s best burgers by Travel & Leisure magazine

Savoy
At Peter Hoffman’s original homage to greenmarket eating, "every dish reflects the seductiveness of eating in tune with the rhythm of nature."—Metropolitan Home

Culinary Institute of America 
The world’s premier culinary institution! 

Northern Spy Food Co.
A prepared foods mecca specializing in seasonal, local delights.

The Meat Hook
A full service custom butcher shop located in Williamsburg, Brooklyn presided over by one our former apprentices Tom Mylan.

The Greene Grape, Fort Green Brooklyn
Our former apprentice Bryan Mayer is the Meat Man at the Greene Grape, a market that stocks all the necessities and niceties that life has to offer.

Country Inn of Krumville
“The Country Inn is the gold standard in local watering holes.”— Chronogram

Elephant, Kingston 
This Kingston tapas bar is a shrine to swine, wine and bovine!

Sustainable Food Links
The Northeast Organic Farming Association of New York
The Eat Well Guide
Cornell Cooperative Extension of Ulster County
The Rondout Valley Growers Association
Sprout Creek Farm Creamery and Market
Stone Barns Center for Food and Agriculture
Sustainable Table