Why This Restaurant Has No Menu: David Barber on the Future of In-Person Experiences

What if a restaurant could change the way you experience food - without ever giving you a menu? That’s exactly what David Barber and his brother, renowned chef Dan Barber, have done at Blue Hill, the preeminent farm-to-table restaurant and working farm that have redefined taste, sustainability, and hospitality. In a world of fast food and faster content, David is betting on something different: an intentional approach to farming and dining where storytelling brings to life the ingredients in every course. David grew up with the 80-acre family farm located an hour outside New York City. Today, that farm forms the heart of the stunning Blue Hill restaurant, where diners enjoy a multi-sensory meal that often lasts four hours, as well as a location in Manhattan. David is also founding partner at Almanac Insights, a venture fund investing in innovative food and hospitality companies. He recently launched Rhizome, a food research and incubation company that is developing better food ingredients, like tastier eggs - sourced from chickens fed with food waste, rather than conventional grain.  David explains: Why the Blue Hill dining experience is so different How deliciousness ranks when designing the Blue Hill meal What role the family farm has played in his career and life How we can design a new type of immersive experience, not only for dining but also for music and other art forms Why he launched Rhizome, his newest venture, and how it fits between Blue Hill (the restaurants) and the Stone Barns Center for Food and Agriculture, which he also co-founded  The most underrated food ingredient His most recent stand-out travel experience  Follow David:  Instagram - https://bit.ly/46u8et0 Blue Hill - https://bluehillfarm.com Rhizome - https://bit.ly/3IwwXmw Get Alchemy Social email updates: - https://sujeansong.substack.com Follow Sujean: https://www.youtube.com/@sujeansong https://linktr.ee/sujeansong