75 Washington Place (between MacDougal St. and Sixth Avenue) 212-539-1776 www.bluehillfarm.com
American. Visit their website, and you will learn the ingredients they select hail from farms in Westchester and Massachusetts. Taste what they create, and every bite will tell you it’s true. It does not get any fresher or more innovative than this. Blue Hill offers a six course tasting menu designed by the chef. Alternatively, you can make your own selections among the four course option, as I did.
The smoked seckel pears (bell peppers and fromage blanc) are by turns sweet, surprising, and entirely unforgettable. String bean salad might sound straightforward, but with tarragon, nectarines and hazelnuts in its orbit, you have entered a whole other dimension. This morning’s farm egg with chanterelles and hen of the woods mushrooms will leave you mesmerized. As will the roasted fluke with Manhattan clam chowder. It is safe to say you have never, ever experienced a preparation like this.
Blue Hill takes our preconceptions and rejoices in turning them on their heads. Their “gnocchi disguised as tortellini” with purple potato, shiitake mushrooms and herb broth may be an illusion – But there is no masquerading the flavor, astounding beyond belief. The freedom ranger chicken (salsify, dehydrated grapes) is just one more example of a kitchen that knows no bounds. The dining room is pretty wonderful as well, with tones of gray, the lighting low, the staff consummate professionals. Back on their site, you will also find the word artisanal. The dictionary should take heed and replace the current definition with Blue Hill.
American. Visit their website, and you will learn the ingredients they select hail from farms in Westchester and Massachusetts. Taste what they create, and every bite you take will prove it’s true. It does not get any fresher or more innovative than this. Blue Hill offers a six course tasting menu designed by the chef. Alternatively, you can make your own selections amongst the four course option, as I did. The smoked seckel pears (bell peppers and fromage blanc) are by turns sweet, surprising, and entirely unforgettable. String bean salad might sound straightforward, but with tarragon, nectarines and hazelnuts in its orbit, you have entered a whole other dimension. This morning’s farm egg with chanterelles and hen of the woods mushrooms will leave you mesmerized. As will the roasted fluke with Manhattan clam chowder. It is safe to say you have never, ever experienced a preparation like this. Blue Hill takes our preconceptions and rejoices in turning them on their heads. Their “gnocchi disguised as tortellini” with purple potato, shiitake mushrooms and herb broth may be an illusion – But there is no masquerading the flavor, astounding beyond belief. The freedom ranger chicken (salsify, dehydrated grapes) is just one more example of a kitchen that knows no bounds. The dining room is pretty wonderful as well, with tones of gray, the lighting low, the staff consummate professionals. Back on their site, you will also find the word artisanal. The dictionary should take heed and replace the current definition with Blue Hill.