I hadn’t heard of Blue Hill before. Chef Dan Barber was the subject of the second episode of the Chef’s table documentary series on Netflix. I became intrigued about the beginnings of the farm-to-table movement and how this was trying to work at Blue Hill. Though the episode was already a couple of years old, it was still a little tough getting a reservation on a weekend. I did manage to book a late evening table on a Friday night via OpenTable.com. Blue Hill has one Michelin star.
They offer three choices for food options. There is the regular tasting menu of the listed items (on the left), an extended menu with additional unlisted items, and a 4+ course menu with selections to choose from for three of the courses. I chose the extended Farmer’s Feast option for maximum sampling.
The wine list was nicely arranged with a wide selection of wine with many French wine choices. They had a white Burgundy by the glass, which was my selection. The bottles of white were sub-categorized by characteristics. There were several Mersaults with quite a range of prices.
The first bite was a whole habanero pepper. It was special in that it was bred not to be spicy hot to let the true flavor come though. There were no seeds inside and only a hint of spiciness when tasting the part closest to the stem.
The next plate was a plate painted with a vinaigrette to use a kind of flavoring to go with the fresh summer vegetables.
The next small bite was a tomato and corn tart. This was followed by a grilled fruit that looked like a fig, but wasn’t called that.
For the full write-up, click here.