© 2017 Michelin North America
One Star • High quality cooking, worth a stop
Over 75 USD
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. Think Frank Sinatra, but with sweet corn and tomatoes. This intimate, sophisticated restaurant is as popular as ever and the youthful team clearly shares Chef Barber's passion and pride. The “farm to fork” mantra may be something of a cliché these days but this restaurant demonstrates that the startlingly obvious equation of great seasonal ingredients = great food remains the cornerstone of every great restaurant. Here, a majority of ingredients come from Stone Barns Center and the eponymous farm in Massachusetts. Diners decide between a six course “Farmer’s Feast” tasting menu or a four-course “Daily Menu” which offers some choice. Dishes are described in refreshingly terse terms to reflect the relative simplicity of what’s on the plate, whether that’s wreckfish paired with clams, or gnocchi filled with ricotta. This is food that tastes and feels good.
- Notable cocktail list
- Private dining rooms