Knowing when to leave something alone, whether you’re a painter, singer or cook, requires confidence in your material and your own ability. Here at Blue Hill, Dan Barber’s kitchen displays its utter trust in the products at hand not only by not interfering with them too much but also giving them space in which their natural flavors can shine.This intimate, sophisticated space is as popular as ever and the team clearly shares the chef's passion and pride. The “farm to fork” mantra may be something of a cliché today, but this chef demonstrates that the startlingly obvious equation of great seasonal ingredients equals great food remains the cornerstone of every serious restaurant. A majority of ingredients come from Stone Barns Center in Westchester County and the eponymous farm in Massachusetts.Diners decide between a six-course “Farmer’s Feast” tasting or a four-course “Daily Menu." Dishes are described in refreshingly terse terms to reflect the relative simplicity of what’s on the plate, whether that’s parsnip grits with a jammy egg yolk or Montauk black bass with dill purée. Food waste is even transformed into treasure here, as in the juice pulp burger with crisp polenta fries.