![]() ![]() The space is a mix of modern and comfort: roomy tables, with each seat offering miles of river views, symmetrical lines, varying textural elements (stone, wood, and metal) and bursting floral arrangements. The adulation isn’t superficial culinary idolatry but straightforward admiration for a chef - one sans a formal culinary education - that’s created a dining destination where a negative experience is almost unheard of. There’s a buzz of excitement at the presence of Chef Peter Kelly, whether he’s greeting patrons at his glass-walled New American restaurant with 25-foot-high ceilings, all set on a Victorian pier, or fielding questions onstage at some wine and food festival. It’s expensive, to be sure, but not insanely priced when you realize you’re paying for dinner and a show the likes of which you’ve never experienced before.Īwards Alert: The restaurant ranked 11th on the World’s 50 Best Restaurants List in 2017 and was named the Best Restaurant in America by Eater in 2016. Be warned: There’s only one menu in the dining room, and it’s priced at $348-$398 per person. The service only heightens the experience, imbuing every course with a touch of graceful theatricality. ![]() Roasted nectarines are so simple, they make you wonder why they’re better than any nectarine you’ve ever had before, and new flavors, like the meat of the sunflower stalk, challenge your definition of what’s edible and delicious. In the multicourse tasting menu, every artistically plated bite is meant to maximize those tenets. Situated on 80 acres of pasture and cropland, it’s the truest iteration of a farm-restaurant symbiosis. ![]() Co-owned by Dan, David, and Laureen Barber, two-Michelin-star Blue Hill puts forward social messages about food and farming but also a gastronomic one: Make food that’s memorable, delicious, and originally presented. ![]()
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