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Posted by EG on 07/06/2012
Decor is hohum. The service is exceptional and very helpful. And it is cramped. Three people at a tiny table with not enough space to put the wine list. The apps were good but very overpriced. $18 for pea soup? The entrees were good but again they were expensive. I could have bought the whole flock of chickens for what a sliced up breast of one cost here. The pig is very tasty and well prepared and the bed of beans was fresh. The steak was tender and well prepared. The deserts are really outstanding and were the highlight of the meal. Spend your money elsewhere (and at this price any place in NYC is a candidate) and get much better value.
Posted by Swithin on 02/07/2012
Blue Hill is a nice place. The food is good. My salad starter was wonderful. My main course -- lamb --- was pretty good, but some bits were tough. The dessert was absolutely delicious but kind of paltry. It's a pretty little place, but tables are SO close together, I felt uncomfortable. To complicate the situation further, the plates (not the portions) are huge. They could de-emphasize the crowded quality of things by using smaller plates, making the surface of the table more comfortable, even if the space around you is not. Service is impeccable, really nice staff.
Posted by ronnid on 12/19/2011
I eat out 3-4 nights a week and have had so many celeb chef, overpriced, lousy meals. Blue Hill is simply perfect. I don't think it is overpriced given the quality of the food- and for those reviewers looking for more dazzel- get serious. I am a cook- a serious cook- and the subtle use of flavors, the quality of product and the overall execution are as good as it gets. I would rather eat at Blue Hill than Alain Ducasse or Per Se- now that is overpriced! Go- you will enjoy
Posted by Anonymous on 07/20/2011
This is "farm to table" in every sense of the saying. The menu is filled with fantastic appetizers and entrées; they're not too fussy in their plating and presentation, but it does capture the rustic quality I was seeking given their menu selections. Their berkshire pork is exquisite, and the portions are perfectly satisfying. Well done, and well worth the money, in my opinion.
Posted by anonymous on 04/19/2011
The intimacy of the room and the service and the freshness and preparation of the food made for an exceptional dining experience right in the middle of Greenwich Village. It's a special place in every way. The portions, while not huge, were perfect. two of us had pig, one had veal and one had chicken, each perfectly prepared. We ordered beets and spinach and potato sides, perfect for four people and we were glad we did. Looking for a special dining experience for a special occasion? This gem on Washington Street is it!
Posted by Tom Graves on 01/24/2011
The whole Stone Barns concept is something I strongly support, along with a lot of people reviewing Blue Hill. They do the right thing, food-wise. Freshness is outstanding, selection and seasonality top-notch and service is very conscientious, though the setting itself will not blow anyone away. The big disappointment for me though, is the unimaginative and grotesquely-overpriced wine list. Oddly-enough for a restaurant pushing 'local' in its food, most of the wines are the hackneyed selections from France and Italy that you find in virtually every NY restaurant. Little effort has gone in to show-casing local Finger Lakes and Long Island wines, other than a few token selections. And the 300% to 400% mark-ups don't drink well either.
Posted by Anonymous on 06/28/2010
I'll admit I'm pretty price conscious right now, and so I want a lot for the bank I'm laying down. Big fail on that count. I like Dan Barber's message, I like what Blue Hill is trying to do, but given the quality of the ingredients they had on hand I could have done a better job preparing a good meal. Kitchen technique was merely adequate, which felt like such a waste of product. Service was great, if painfully self-conscious, which casts a pall over the ambiance (which is nice, nothing special, but pleasant enough in its simplicity and could ring the perfect pitch if only the people and food brought life to it). I liked everything alright, I loved nothing, and when the bill came I pretty much hated the whole place.