This restaurant’s success stems from Dan Barber’s obsession with using the “best farm-fresh ingredients," that his kitchen, "gently filters through the prism of the latest cooking techniques." Barber’s pantry is stocked with treasures that were raised on the Stone Barns property, and his tasting menus tantalize diners with various preparations of homegrown ingredients like Berkshire pig or the amazing Stone Barns chickens, which a number of reviewers say are "the best you will find outside of France." Of course the produce that the restaurant serves can’t be topped regardless of the season. Another plus is a “calm dining room where you can hear other people speak.” But the comment that best highlighted the experience suggests that diners should "arrive late to see them carrying in tomorrow's dinner, hooves and all."