Thursday, February 25, 2010

Blue Hill


Images via New York Magazine and Blue Hill.

We recently dined at Blue Hill here in the City and had most satisfying dining experience. We decided upon the chef's tasting menu and were served: mini beet burgers with fresh goat cheese on tiny, fresh baked, whole wheat buns; Maine sea scallops with Meyer lemon and citrus; two butters: one with whipped lardo and maple syrup dusted with paprika, and the house's fresh whipped butter served with arugula salt (for sprinkling). My husband had the Stone Farms (non-stressed) Berkshire pig with sweet potato cake. I'm not a huge pork fan, so I asked the waiter if I could substitute. "Sure," he said, "let me talk to the chef and see what he's feeling." The service was first-rate. The chef whipped up pan-seared sea bass with pressed carrots--just for me! The main entrées were followed by a Meyer lemon sorbet with citrus and pomegranate and, for dessert, ginger cake with pineapple, tarragon sorbet, and a cookie crisp. Located in the basement of a town house, the decor is unfussy and the low ceilings are cozy--its like having a really special meal in your own dining room.

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