Opened in 2000, Blue Hill Washington Square is the creation of Chef Dan Barber. The restaurant occupies a landmark speakeasy dating from Prohibition, just a stone’s throw away from Washington Square Park.
Blue Hill’s menu showcases local food and a wine list with producers who respect artisanal techniques. Ingredients come from nearby farms, including Blue Hill Farm in Great Barrington, Massachusetts, and Stone Barns Center for Food and Agriculture, in Pocantico Hills, New York.
Click here for a review of Blue Hill (Washington Square) in the New York Times, in August 2006.
Amuse-bouche — Asparagus “burgers”
The “burgers” were a mixture of chopped asparagus bound in olive oil and herbs, then spooned in between miniature brioche “hamburger buns”. It’s a seasonal variation of their more popular tomato “burgers”, pictured here.
Left to right: house-made butter (presumably from Blue Hill Stone Barns), ricotta cheese, pork fat, arugula salt
Warm broccoli rabe, asparagus, curried almonds, hackleback roe, cured immature egg
Spring vegetable salad
Not the best pictures by the way, but it gives you some idea of what the food is like. Chef Barber’s philosophy epitomizes the concept of farm-to-table cuisine first popularized by Alice Waters at Chez Panisse, in Berkeley, California.
Berkshire pork, sweet potatoes, miso, bok choy, roasted shallots
Purple potato and ricotta gnocchi, ruby streaks, baby spinach, wood ear mushrooms, hen-of-the-woods mushrooms
Rhubarb, poached meringue, coconut milk tapioca
Strawberries, strawberry tuille, Blue Hill Farm milk jam, almond cake, ice cream
Blue Hill Washington Square is located at 75 Washington Place (Washington Square West) in Greenwich Village, Manhattan.