Fodor's Expert Review Blue Hill

This tasteful den of a restaurant—formerly a speakeasy—on a quiet side street maintains an impeccable reputation for excellence and consistency under the leadership of chef Dan Barber. Part of the slow-food, sustainable agriculture movement, Blue Hill mostly uses ingredients grown or raised within 200 miles, including the Four Season Farm at Stone Barns Center for Food and Agriculture, Barber's second culinary project in nearby Westchester County. The chefs produce precisely cooked and elegantly constructed dishes such as wild striped bass with potato-and-clam chowder and house-cured guanciale (pork jowl), and a smoked-tomato soup with American caviar.