This month, I wanted to have a true farm-to-table experience at a restaurant. Before selecting where I’d go, I did my research. I narrowed down my search to Blue Hill located in the Greenwich Village neighborhood of New York City. The ingredients used there are harvested at farms including Blue Hill farm in Great Barrington, Massachusetts and Stone Barnes Center farm in Pocantico Hills, New York.
Needless to say, I was so excited about the restaurant and the concept; I looked forward to my Saturday evening reservation the week leading up to it. Upon arrival, I was greeted by the smiling hostess. I then sat at the bar in this dim lit restaurant. Being the foodie I am, I had looked at their menu prior to arriving so I knew exactly what I’d order! Ha!
What I Wore-The restaurant requests for guests to wear elegant attire and I went during the evening. I opted for a one shoulder, sweater dress from Revolve with snakeskin boots by Schutz. I also carried my Saint Laurent clutch.
I selected the four course tasting menu-
First course-SMOKED MURDOC CABBAGE-almond, parsley and caviar
Second course-FISHERMAN’S PIE- shellfish, smoked potato and oyster crackers
Third course-BLUE HILL FARM PIG –Jerusalem artichoke, pecan and preserved apricot
Fourth course-TRIAL ROW 7 BARLEY- pickled blueberry, hazelnut, white chocolate and beer ice cream
Below you’ll find my rating for the following categories: Food, Service, and Ambiance. On a scale from 1-5, 5 reflects excellent and 1 indicates poor/needs improvement.
- Food/Drinks-3.5. The food on the whole was good. I enjoyed the second course the most- the fisherman’s pie was flavorful and well prepared. My least favorite dish was the pork and apricot; the dish was bland and I could not taste the apricot reduction at all. The service director, Cole, came over to inquire about my level of satisfaction. He was nice and professional; Cole insisted that the goal of the chef and restaurant was to make me happy; he gave me the option to choose something different. I then selected the lamb with the frost bitten carrots. Now this my friend was good. The dessert was basic and I could not taste everything noted in the description. A highlight of my evening at Blue Hill was me sipping on mocktails- my favorite was the the apple with the switchel and winter savory.
- Service-5 The entire Blue Hill staff including Cole, the Service Director and Mary the Bartender were knowledgeable, professional, and attentive. This was even before they found out I am a lifestyle blogger so I know that their niceness was sincere and genuine.
- Ambiance- 4 Blue Hill is a below street level restaurant with dim lighting which could make for a nice, romantic date. The dining room and bar area was quaint and nicely decorated.
All in all, the food was good and the service was exceptional at Blue Hill. I cook with fresh ingredients at home all of the time. So my being underwhelmed with the food experience was not due to the farm-to-table concept. When I pay good money at a restaurant, I want everything to be delicious and well seasoned. I paid $150 which included tip and I felt like I was gypped. I did not leave entirely hungry but I did stop by 7-Eleven on my way home for a late evening snack because I was not fully satisfied.
2 Replies to “Blue Hill Restaurant: Farm-to-Table Concept?”
phenom article, love your restaurant reviews. would happily read more
Thank you! More restaurant reviews to come!