A
friend of mine says that all the restaurants in New York City are good.
Her belief is that is that with so many options, only quality survives.
I’m not one to put her theory to the test as I have been to NYC only
three times in my life and on two of the trips “fine dining” was
definitely not an option. On this most recent visit, I was with my
husband and 17-year-old daughter—showing her “the city” before dropping
her off at college in Massachusetts. Our plan was to have one special
dinner. If all the restaurants in NYC are so good, then how do you
decide where to go?
I knew exactly where I wanted to go. I wanted to go to Blue Hill in Greenwich Village, and no, not because the Obama’s went there on their “NYC date night” (although how cool is that?). I wanted to go to Blue Hill not only because I love (obviously) the whole farm-to-table philosophy, but because I have had the opportunity to test Blue Hill Chef Dan Barber’s recipes in the Bon Appetit test kitchen. Dan Barber’s recipes are awesome—any one of these on Epicurious will please. After experiencing his creative treatment to vegetables—Cauliflower Steak and Kale Chips, I knew that if I ever had the chance to eat at Blue Hill, I would.