At Blue Hill, just a block away from Washington Square Park, diners walk down the steps from the street, beyond the curtains and into a garden of earthly delights. Garden being the operative word, since a good deal of the restaurant's bounty comes from Blue Hill Farm in Massachusetts in addition to other Hudson Valley farms. From the complimentary bok choy and heirloom tomato amuse-bouche to the also-complimentary bowl of perfectly ripened plums at the end of the meal, superbly fresh fruits and vegetables are allowed to speak for themselves. The dining room has a cozy, low-lit, elegant feel. Though it only seats about 55 and you may have to rub elbows with the diners next to you, the noise level is low and the space welcoming. Dan Barber, the James Beard Foundation's Best Chef winner nationally in 2009, designs seasonally changing menus that have included grilled cobia with curried almonds and vegetables, pastured veal or the standout succulent and creamy farro with baby lamb shank. For dessert, fruit and gourmet ice creams take center stage in dishes such as blackberry cheesecake and corn-flavored ice cream, or blueberry shortcake with brown sugar ice cream. No matter the dish, the commitment to local sourcing shines through with simple preparations yet robust flavors.
"The cooking at Blue Hill - often sublime, sometimes prim - puts these remarkable bequestsFrom nature front and center, and the intimate room goes beautifully with the dishes."
- Frank Bruni,
The New York Times The James Beard Foundation: Outstanding Restaurant finalist (national), 2011-12; 2009 Outstanding Chef Award (national), Dan Barber
Michelin Guide 2012: * (very good)
The New York Times: *** (excellent)
New York magazine: *** (generally excellent); Critics' Pick
Zagat 2012: 27 food rating (extraordinary to perfection)
Time Out New York: Critics' Pick
Reservations suggested. Full bar. Serving dinner nightly.
At Blue Hill, just a block away from Washington Square Park, diners walk down the steps from the street, beyond the curtains and into a garden of earthly delights. Garden being the operative word, since a good deal of the restaurant's bounty comes from Blue Hill Farm in Massachusetts in addition to other Hudson Valley farms. From the complimentary bok choy and heirloom tomato amuse-bouche to the also-complimentary bowl of perfectly ripened plums at the end of the meal, superbly fresh fruits and vegetables are allowed to speak for themselves. The dining room has a cozy, low-lit, elegant feel. Though it only seats about 55 and you may have to rub elbows with the diners next to you, the noise level is low and the space welcoming. Dan Barber, the James Beard Foundation's Best Chef winner nationally in 2009, designs seasonally changing menus that have included grilled cobia with curried almonds and vegetables, pastured veal or the standout succulent and creamy farro with baby lamb shank. For dessert, fruit and gourmet ice creams take center stage in dishes such as blackberry cheesecake and corn-flavored ice cream, or blueberry shortcake with brown sugar ice cream. No matter the dish, the commitment to local sourcing shines through with simple preparations yet robust flavors.
"The cooking at Blue Hill - often sublime, sometimes prim - puts these remarkable bequestsFrom nature front and center, and the intimate room goes beautifully with the dishes."
- Frank Bruni,
The New York Times The James Beard Foundation: Outstanding Restaurant finalist (national), 2011-12; 2009 Outstanding Chef Award (national), Dan Barber
Michelin Guide 2012: * (very good)
The New York Times: *** (excellent)
New York magazine: *** (generally excellent); Critics' Pick
Zagat 2012: 27 food rating (extraordinary to perfection)
Time Out New York: Critics' Pick
Reservations suggested. Full bar. Serving dinner nightly.