"Had a wonderful anniversary dinner. Hard to compare Blue Hill to other restaurants, as it’s a fairly different experience. Four hours and I can’t even remember how many courses. It was art, it was entertainment, it was education, and of course the food was excellent. The staff love to tell you about the farming, the processes, the ingredients, and will answer as many questions as you can ask. We were taken inside the kitchen for one of our courses and given a full explanation of how they operate. No two tables get the same menu and some dishes are even semi-improvised. Even the dinnerware and ceramics are originals for the restaurant and were works of art in themselves. The meal was very much in line with Dan Barber’s philosophy where vegetables, fruits and grains are the “star” of the meal with meat accents rather than vice versa, although there was still more than enough meat at the end, and by the third desert course I had to stop. The farm is lovely too, although we skipped the tour because we’ve seen it many times."
