Just a half block east of Greenwich Village’s Washington Square, Blue Hill offers “in season” American bounty largely sourced from Chef Dan Barber’s upstate, biodynamic stone barn farm. Highlights include a décor that is simultaneously hip and bucolic, a wine list which is pairing perfect, and a tasting menu more approachable than most. We truly loved our slowly poached egg over locally foraged mushrooms, particularly with the 2003 Harmonique pinot noir from the great Anderson Valley. While the menu changes frequently, such standards as Wild Turkey tenderloin and Berkshire pork consistently garner multi-star acclaim. In a nutshell, one can expect impeccably prepared simple foods served with consistently gracious care.