75 Washington Pl., New York, NY, 10011
nr. Sixth Ave.
By frankie on 9/21/2003
WAY, WAY, OVER PRICED, and nothing to talk about, food is so bland, they need to spice it up a little, it seems like they are trying to hard to be like the french laundry in CA. except thomas kellers food taste amazing, a little to stuffy for a downtown restaurant..
By CHEFDR on 8/9/2003
The food was absolutly terrific
By mina on 7/14/2003
Dan Barber and Michael Anthony are at the top of their game. Pierre Roubel the dessert chef gives Blue Hill perhaps the strongest and most creative threesome in the restaurant world.
By youngfogey on 4/16/2003
Neighborhood savants, NYU parents, and regular people who love fine food are the clientele here. All is comfortable and gracious, the food is masterful, and even the bathrooms are so welcoming and appealing you want to take them home too. Despite shelling out $75 per person, you feel you got away with going to Aquavit in just jeans and an okay sweater.
By CityPixie on 4/11/2003
Tucked away on Washington Place, you would briskly walk right by Blue Hill if it wasn't a destination for you. Make Blue Hill your destination if for no other reason, for the amazing menu. If your table isn't up for the full tasting menu, at least start your meal with a tasting plate -- we chose the perfect salmon belly -- before you move on to the appetizers. Seasonal vegetables take a starring role in the appetizers and as sides to the main plates. The poached foie gras was a perfect complement to the grass-fed lamb, paired with a big Rioja. Our server was gracious and friendly with informed recommendations. Blue Hill strikes a balance you don't see often enough -- cozy, neighborhhod feel with special occasion service and food.
By roastbeef on 2/1/2003
When the cooks seem to be having as much fun as these guys, I think it's best to let them have their way with you. Raw Nantucket scallops in Concord grape sauce. Would I have ordered that? Doubt it. Foie poached in rich soy broth with julienned veggies? Crisp skate with pea puree? And so on for six or eight courses (due to the wines to accompany each dish, distinct memory of later courses is not so clear). But each dish was a sparkler. The charming bartender knew every detail about the wines and the food, and the bar was fully devoid of cigarette smoke. If only those wines had equalled the level of the food, I'd say this meal was perfect.
By guyatlarge on 12/3/2002
If you hunger for a fine American dining experience minus any of the snootiness so often associated with them, then Blue Hill is your destination. The room is elegant, but comfy. The staff is knowledgeable, but helpful and friendly. And while the food may not be award-winning, there is nothing embarrassing coming out of the chef's kitchen here. It is a bit pricey, but the Tasting Menu turns out to be the best value in town. At the very least, this should be on your list for special occasions. Dining alone or without a reservation is often not a problem at Blue Hill, as you may dine at their very attractive front bar with the other fans of this Greenwich Village eatery.