More than a mere crusader for sustainability, Dan Barber is also one of the most talented cooks in town. He builds his oft-changing menu around whatever’s at its peak on his Westchester farm (home to a sibling restaurant). During fresh pea season bright green infuses every inch of the menu, from a velvety spring pea soup to sous-vide duck breast as soft as sushi fanned over a slivered bed of sugar snap peas. Start to finish, there’s a garden on every plate—from buttery ravioli filled with tangy greens to just-picked cherries under a sweet cobbler crust. Once among the most sedate little restaurants in the Village, this cramped subterranean jewel box has become one of the most raucous.
|Venue name:||Blue Hill|
75 Washington Pl
|Cross street:||between Sixth Ave and Washington Sq West|
|Opening hours:||Mon–Sat 5:30–11pm; Sun 5:30–10pm|
|Transport:||Subway: A, C, E, B, D, F to W 4th St|
|Price:||Average main course: $28. AmEx, DC, MC, V|
|Do you own this business?|