This tasteful, sophisticated 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. The Obamas even stopped by here for dinner, shutting down the street for one of their "date nights." 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 food such as wild striped bass with potato-and-clam chowder and house-cured guanciale (pork jowl), and a smoked-tomato soup with American caviar.