A place for Slow Food junkies with deep pockets, Blue Hill was an early crusader in the farm-to-table movement. Gifted chef-patron Dan Barber, who hails from a farm family in the Berkshires, MA, uses regional harvests to create his widely praised fare.
Expect judiciously seasoned, perfectly ripe vegetables that highlight proteins such as Maine diver scallops or Blue Hill Farm grass-fed beef. The space itself, set just below street level in a former speakeasy on a quaint village block, is sophisticated and serene. Reservations and 'elegant casual' dress are recommended, and cell phones and photography are forbidden in the dining room.