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This may be the best low-profile restaurant in town. Dan Barber is a master of the gentle arts of poaching and braising, and much of his best material—pasture-raised turkeys, non-stressed Berkshire hogs—comes from the biodynamic farm and restaurant he and his brother run at an old Rockefeller complex upstate called Stone Barns. Although not as extreme or innovative as Craft, Blue Hill is the city’s other seminal Greenmarket haven, so expect a certain amount of hushed reverence here, a certain amount of ecstatic whispering about the quality of the summer peas. — Rob Patronite and Robin Raisfeld

F0ur courses, including one desserts, $145. Menu changes daily.

Private Lunch Hours
Daily, noon–3 p.m.; can seat up to 50 guests

Related Stories

New York Magazine Reviews

• Hal Rubenstein's Full Review (6/19/00)

Best of New York Awards

• Best Place to Impress a Foodie (2004)

Featured In

• Where to Eat 2008 (1/7/08)
• 101 Best New York Restaurants for 2006 (1/9/06)

Recipes at Blue Hill

• Dairyless Fennel Soup (2008)
• Pan-Seared and Roasted Brussels Sprouts (2004)
• Pumpkin Tart With Plum Marmalade (2004)
• Organic Cauliflower Soup (2004)
• Mushroom-Hazelnut Stuffing (2004)
• Sweet-Potato-and-Apple Gratin (2004)
• Spicy Cranberry Sauce (2004)
• Brined, Roasted Turkey With Its Own "Gravy" (2004)
• Lightly Smoked Salmon With Beet Purée on Brioche (2001)