A place for slow-food junkies with deep pockets, Blue Hill was an early crusader in the 'Local is Better' movement. Gifted chef Dan Barber, who hails from a farm family in the Berkshires, MA, uses harvests from that land and from farms in upstate New York to create his widely praised fare.
Expect barely seasoned, perfectly ripe vegetables that highlight centerpieces, such as Maine lobster or pasteurized pork. The space itself, slightly below street level and housed in a landmark former speakeasy on a quaint Village block, is sophisticated and serene. Reservations are recommended and it does recommend casually elegant dress. Cell phones and photography are forbidden in the dining room.