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Blue Hill Review

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Blue Hill

Fodor's Review:

This tasteful, sophisticated chocolate-brown den of a restaurant—formerly a speakeasy—on a quiet, quaint side street maintains an impeccable reputation for excellence and consistency under the leadership of 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 food such as Chatham cod with curried zucchini and Marcona almonds in a shellfish broth.

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