If you're as obsessed with the Obamas -- and as obsessed with food -- as we are, then you'll get a kick out The Daily Beast's article on the "First Foodies" (aka Barack and Michelle) and their eating habits. From soft-shell crab tempura to fried green tomatoes to cheeseburgers with mustard, it seems these two are adventurous, unpretentious diners who love to explore new restaurants and cuisines. They recently took a trip to New York for a classic date -- dinner and a Broadway show. Their restaurant of choice? Dan Barber's Blue Hill in New York City's West Village, known for its local, seasonal, farm-to-table cuisine. When I initially heard they'd dined at Blue Hill, I assumed they visited the location in upstate New York, which is actually located *on* a farm; eating there is a truly amazing, not-to-be-missed experience. So I admit, I was a little disappointed when I discovered that the Obamas had eaten at the urban location.

I still think they should check out Blue Hill at Stone Barns, as it's one of the most memorable dining experiences I've ever had. There's no set menu; instead, there's a list of ingredients that are at their peak the day you visit, and the chefs in the kitchen construct a meal out of them for you. You can get house-made charcuterie, teas made from fresh herbs snipped right before your eyes, and varieties of produce you've probably never heard of before.

 If the Obamas were coming to your neighborhood, where would you send them to eat?

photo: getty images 

A few weeks ago I had an amazing meal at an amazing restaurant called Blue Hill at Stone Barns. About an hour's drive from Manhattan, it's a working farm (chickens, cows, a greenhouse) that boasts a fantastic restaurant serving only the freshest, uniquest, most seasonal ingredients, much of it sustainably grown on the farm or sourced from local producers. The menu changes every day, and in fact, there's not even a real menu -- simply a list of that day's available ingredients. The waiter inquires about your likes, dislikes and food allergies, and then the chef creates a menu of dishes specifically for your table based on what's fresh and delicious. It's a very special dining experience, and I highly recommend checking it out if you're in the area. Our meal was bursting with fiddlehead ferns, ramps, morels, peas and other very spring-y ingredients, but one of our favorite things was an amuse-bouche that was served before our first course. It was ridiculously simple -- absolutely fresh white turnips with the leafy greens attached, sprinkled with a bit of salt and served raw, creatively presented on a wooden box with spikes. The presentation elevated the vegetables to works of art; we each grabbed a turnip and bit into the crisp, juicy, tangy flesh. I've never eaten a better turnip in my life. If there's anything I've eaten that truly illustrates the philosophy that fresh, quality ingredients speak for themselves, this was definitely it.

Photo courtesy of Erika Wei