Blue Hill, April 2009
I just came from a very loooooooong dinner at Blue Hill at Stone Barns. My mom and I both enjoyed the Farmer's Feast. I went in with my own expectations of this restaurant because I'd been reading some conflicted reviews. What I expected was a nice restaurant that uses high quality ingredients to make delicious food. And honestly, that's exactly what I got.
There was an abundance of food!
9 amuse bouche, delicious Balthazaar onion bread with fresh butter (2 kinds, Blue Hill and Ronnybrook), homemade ricotta, beet and arugula salt, 6 savory dishes, and 2 desserts. Topped all off with chestnut macarons.
Everything was presented beautifully, especially the fresh carrots, lettuce, and cauliflower from the garden! I think what I loved most about the food was that the flavor of each ingredient was so well-emphasized. There were some dishes where I chuckled at the description. "Lettuce Broth"?? That sounds SOOOOO bland.... but it was far from it!
Because the farmer's feast focuses on the seasons freshest, most delicious ingredients, I was able to taste some new ingredients that I never had. Cobia is awesome! Goose egg noodles, oh yeah! And of course the farm-fresh egg from that morning in a lentil soup???? Ugh, it was heaven!
Also, I love the little story behind each star-ingredient, and how it plays a role on their farm life. I really appreciate what their mission is and what they believe in. It's unique and fun, and all the waiters showed a passion for food, which i always love!
Thank you for sharing your experience. Blue Hill has been on my list for a long time. I love their concept and how they are using locally produced food. Hopefully I'll get over there this year.
We've tried 4 times & have always come away dissapointed with the poor execution. The food is just not well prepared. They adopted the Basement Bistro method of no menu choices last Summer & the last time we went many of the choices were inedible! With all the hype & attention Blue Hill gets, you should be "blown away" every time. We don't plan on making a reservation anytime soon. (Although it seems they are quite easy to come by unlike before)