Blue Hill (NYC)

[Damian]

Link for continuity purposes

Blue Hill Thread

Carry on.

[rich]

I'm not completely sure, but isn't lamb's quarters an up to date name for pig weed?

[jaybee]

Link for continuity purposes

Blue Hill Thread

Carry on.

Damian, thanks for being the keeper of continuity on the Blue Hill thread.

As the saying goes, those who do not remember the past are condemned to relive it (or some such wording which I will look up and correct bye and bye). I'm pleased to se that our menu was totally different from the previous EG visit, though two of the ornaments were the same.

Post script: "Those who forget the past are condemned to relive it"--Santayanna

[macrosan]

Jaybee, while you're looking that up, could you also look up "Whom the Gods would destroy they first send to read a Plotnicki thread at eGullet" or something similar. I think it's by Apuleius, or Xenophon or one of those guys.

[jaybee]

Jaybee, while you're looking that up, could you also look up "Whom the Gods would destroy they first send to read a Plotnicki thread at eGullet" or something similar. I think it's by Apuleius, or Xenophon or one of those guys.

According to my quotron, that was said by Johannus Blancingus, an obscure American of Coddish descent living in England in the early 21st Century. He was known for his pithy proseand his love of simple pleasures, such as cottage paintings.

[Simon Majumdar]

I have just returned from a late supper at Blue Hill. As we all happened to be on the wrong side of the pond at the same time, Sam and Scott F were kind enough to save me from a night spent in front of poor american hotel porn ( although I am sure I heard Sam say "give me some big boy" when she asked to try Scott's pudding, so perhaps it was not so different) and invited me to join them at the much vaunted place

After a couple of surprisingly well made cocktails at the W, we arrived bang on 8pm for our supper. The initial impression of the room was not favourable. Far too many covers crammed into this basement area, so once again every time any one wanted to go to the bathroom the whole row of tables had to take part in The Piss Waltz. The room was well fitted out but the lighting was way too low.

The initial impression of the service was also not favourable. If misery truly loves company, our waiter must be the most popular man on campus. He barely cracked a smile all evening. Most disconcerting. I felt he really didn't want to serve us. People usually have to watch Scott eat before they decide that!!

We ordered from the A La Carte as the Tasting menu, although looking fine did not"float our boats" to quote Sam.

Amuse appeared quickly. These were two glasses of soup. One an exemplary corn soup which was well seasoned and based on an excellent stock, the other a less successful cold soup of romaine lettuce. This lacked any real depth.

Starters were a commendable snap pea soup which worked very well, a crabmeat lasagne which I found very bland and my own choice of steamed foie. This was served in a small casserole dish with baby vegetables and a stock which was enriched at the table with a small amount of red wine. I found the stock a little too salty but the foie and vegetables were excellent. The red wine was an uneccesary affectation.

Main course choices were all meat based, although there was plenty of fish on offer. Sam chose a hangar steak, Scott a duck breast and I had a rack and leg of lamb. Each of these was cooked exactly to order which is a rare thing in NY kitchens. The steak was crusted and salty ( in this case a good thing) but the almost ubiquitous romaine wilted underneath, added nothing. Scott's duck breast was not a great ingredient, but there was a chunck which had beed seared and was full of gloriously unctuuous fat. My lamb was from Colorado. It was well prepared but served in a reduction which was way over seasoned and littered with inconsequential baby vegetables.

Desserts were a mix. A rhubarb tart was very good indeed, but the vanilla ice cream had not been out of the freezer for long enough. A chocolate coup was ill judged as a mouthul of coffee, chocolate and ice didn't appeal to any of us. My chocolate bread pudding was however one of the best desserts I have had in the US, quite memorable and more so because of a superb praline on which it was served. Fantastic

We ordered a not over priced Montrachet at $55. It held up well to all our dishes. The list seemed small but well considered

Bill for three came to $250 inc a thoroughly underserved tip.

Mr Anthony was kind enough to come and have a chat as we were leaving the restaurant. He seemed a personable, knowledgable and caring chap. He also took the time to make some other recommendations of places we might enjoy.

In the end we all agreed ( I think ) that we gave Blue Hill 6/10. The menu was more adventurous than many mid level eateries I have tried in NY and while the execution was a bit hit and miss, it was more hit than miss.

They should really make the waiter smile occasionally, even if they have to paint it on.

6/10

S

[Fat Guy]

littered with inconsequential baby vegetables.

You're so cruel.

Do you recall any more about what made you like the chocolate bread pudding so much?

[Bux]

If nothing else, this goes a long way towards clearing any doubts I had about la Régalade.

[jaybee]

Simon, thank you for that. Your experience at BH had many contrasts to our last one (obviously). The service couldn't have been more attentive and friendly. from the male captain to the waiters. The room, by the time we were seated (nearly 9:30), was less crowded, and our table (a banquette and two chairs in a corner) felt very intimate. As I did not need to dance the piss-waltz ( :laugh: ) and the loo (notice I speak British), was just around the corner from our table, this problem went unremarked.

The duck breast...was it poached? Mine was and it was superb. On balance I gave the place an 8 of 10. We haven't heard from Grand Master Flash Plotnicki on our meal, so I would be curious for his evaluation. The desserts were less than orgasmic, which, for me, was the low point of the meal. Cabby dug into the cappucino mousse and cherries with relish (what flavor was it?), so hers must have been better.

[Steve Plotnicki]

Simon - I think you got it pretty right. I might give it another point or point and a half than you but I think you can get that much variance between meals. To me it is easy to describe it as the NYC equivelent of one of those bistros moderne in Paris that garner a single Michelin star. I think the scope is on that level and I think that's intentional. I'm sorry you didn't tell them in advance you were eGulleters and to allow the kitchen to prepare a chef's menu for the table. You would probably have eaten somewhat better for it. But all in all, it sound much better than hotel porn.

[cabrales]

Simon -- When you have a chance, could you consider discussing what restaurants in London you would accord a 6/10 to? From reading your posts, you would likely rate two-Michelin-starred The Capital higher than 6, but would rate Gordon Ramsay (including Royal Hospital Road) facilities possibly lower (?).

Samantha & Scott -- Same question. From your posts, The Capital would be higher than 6/10 for you. How would you rate one-starred Petrus, given the oversalting you experienced?

As jaybee indicated, I liked my dessert, in part because it contained cherries -- one of my favorite fruit.

[jaybee]

Simon - I think you got it pretty right. I might give it another point or point and a half than you but I think you can get that much variance between meals.

Oh thank goodness, My 8/10 is not far from Steve's 7, 71/2. Phew. I think a 1* characterization is about right. My first meal there was "chef's choice" so we probably got the best that they could do that night. I'll ask for "chef's choice" again.

Come to think of it, how many restaurants in this league will accomodate a diner if they tell the captain, please ask the chef to make a three (four, five) course meal for me?

[cabrales]

I'd rate Blue Hill among the best eight restaurants in the city currently (with no connotations regarding placement within that range, pending further investigation of applicable restaurants).

[Damian]

More Blue Hill Threads (Click)

Carry On.

[tommy]

so once again every time any one wanted to go to the bathroom the whole row of tables had to take part in The Piss Waltz.

this is why i like the british-types.

[Wilfrid]

I'd rate Blue Hill among the best eight restaurants in the city currently (with no connotations regarding placement within that range, pending further investigation of applicable restaurants). 

That surprises me. It's probably in my top twenty.

[SamanthaF]

Sammy Calling, Sammy Calling

On further reflection, and discussion Scott and I have upped our Score to 7. But Sir Majumdar is right about the waiter - wrong side of bed does not go far enough to describe his demenour

However, the company was great, and I appreciated Mr Anthony coming out to see us. We tried to talk him into doing a Q&A with us all, so if we all bug him enough (he lurks all the time) he should do it.

Boy NY is hot today

[Fat Guy]

I'd rate Blue Hill among the best eight restaurants in the city currently

Really? I could name that many Japanese restaurants that are better than Blue Hill. On your list of eight, did you include Sushi Yasuda, Kuruma Zushi, or anything of that nature? Do you think Blue Hill is better than Ducasse? Better than Gramercy Tavern? Better than the Tasting Room? I'm trying to get a frame of reference here because you're the first person I've ever heard suggest that Blue Hill is a top-ten, no less top-eight, New York restaurant.

[cabrales]

Steven -- No Japanese (or Italian) restaurants are included in my *subjective* assessment of the top eight restaurants in NY. They are, in no particular order, currently: Cello, Blue Hill, Union Pacific, ADNY (Ducasse is not a cuisinier I like; however, ADNY is still in this category), Bouley (not when I visit as a "regular" diner, however) , Le Bernardin, Lespinasse and either Montrachet or March. I used to like Chanterelle, Annisa and Daniel more than I do now (pending further investigation). I like eating the ceviches at Patria too, for some inexplicable reason.

However, note the quirkiness of my preferences. For example, in France, I do not particularly like the cuisine of, among others, Ducasse, Pourcels, Bocuse, Gagnaire, Veyrat and Blanc.

I'd say Tasting Room is quite good (based on only one visit), but I would *not* rate Gramercy Tavern among the top restaurants in NY.

[Fat Guy]

So you think Blue Hill is better than Gramercy Tavern. This is beyond my ability to comprehend. I'd also add a few other restaurants -- leaving out a number of Japanese and a couple of Italian places (like Babbo) -- to my I-can't-believe-Cabrales-likes-Blue-Hill-better list: Jean Georges, Picholine, Veritas, Union Pacific, Aquavit, Cafe Boulud, and Craft. Those are just off the top of my head; I'm sure there are more. On food alone -- though not in any other category -- I might put Blue Hill in the group that includes places like Aureole, Danube, Tabla, Ilo, and Eleven Madison Park, though I'd put it at the Eleven Madison end of the group. But really I think it competes with restaurants on its level, such as Toqueville, Tasting Room, and Annisa. Have you been to Marseille or Fleur de Sel?

[Wilfrid]

I love lists.

Cabby, I note that this is a personal list, and all such are likely to be quirky. I am surprised you list Montrachet, which I would now place much, much lower. I thought it had lost a lot of steam on my last two visits.

I would agree with Cello. ADNY is inevitable. March too, although it's had mixed reviews here recently. For French, I would take Veritas, Fleur de Sel, probably Picholine, and Cafe Boulud ahead of Montrachet. Daniel and Jean-Georges too. Haven't been to Lutece under the new chef.

I would take Jean-Georges, Veritas and Fleur de Sel ahead of Union Pacific or Blue Hill too, but I expect that says a lot about my personal preferences.

[cabrales]

So you think Blue Hill is better than Gramercy Tavern. This is beyond my ability to comprehend. I'd also add a few other restaurants -- leaving out a number of Japanese and a couple of Italian places (like Babbo) -- to my I-can't-believe-Cabrales-likes-Blue-Hill-better list: Jean Georges, Picholine, Veritas, Union Pacific, Aquavit, Cafe Boulud, and Craft. Those are just off the top of my head; I'm sure there are more. On food alone -- though not in any other category -- I might put Blue Hill in the group that includes places like Aureole, Danube, Tabla, Ilo, and Eleven Madison Park, though I'd put it at the Eleven Madison end of the group. But really I think it competes with restaurants on its level, such as Toqueville, Tasting Room, and Annisa. Have you been to Marseille or Fleur de Sel?

Steven -- I think a number restaurants are better than Gramercy Tavern, based on 5-7 visits to GT over time. I happen to believe that GT is overrated on the board by a significant margin. For me, Jean Georges and Picholine are good (by NY standards) but not as good as those I have listed. I have not yet visited Veritas (on my to-do list), and believe that Acquavit, Cafe Boulud and Craft are definitely not as good as those I have listed.

On Union Pacific, that is on my list of preferred restaurants. I like that restaurant quite a bit.

The group that you place Blue Hill with contains some restaurants that to me may not offer appealing cuisine, pending further investigation -- Aureole and Tabla. Eleven Madison is fairly good (by NY standards, which is a significant caveat), as are Tasting Room and Annisa. Annisa used to be one of my preferred restaurants, and I will subject it to further investigation. I have never dined at Toqueville or Marseilles.

If I have to have Italian cuisine, I prefer to go to Babbo. However, I rarely feel a desire to take in Italian cuisine.

[jaybee]

Really? I could name that many Japanese restaurants that are better than Blue Hill.

Comparing Blue Hill with Japanese restaurants is like comparing pork loin with sea urchin. But then, sea urchin is pricier than pork loin, so it must be better.

Making comparisons among restaurants on any scale except "if you had to divide ten (a hundred?) free meals among the following list of places, how many would you eat at each?" Then, eating enjoyment would be the only criteria in play (I think).

[Fat Guy]

I'd take all 100 at Ducasse because it's the most expensive of the top restaurants, and I'd pay for other meals myself.

Anyway, there's no reason you can't compare restaurants across categories. But what I was really trying to do was show that Cabrales's top-eight list is one that may be able to be called her eight favorites but cannot conscientiously be called the eight best.

I also happen to think she overestimates Blue Hill, and that in this one amazing instance the Brits got it right.

[cabrales]

In NY, if I had to allocate eight meals over eight of the restaurants on my subjectively preferred list, I would allocate one to each. Note we continue to speak about NY, I presume.