red, white, and blue hill
June 3, 2009
It is confirmed once again, the Obama’s have good taste! I happened to eat at the same restaurant as them, on the same night, hours later, on my trip last weekend to New York. I did not know this until the next morning since our reservations were for 10pm.
Earlier that evening I had met a dear friend from high school for a drink in Nolita. We had a mini-reunion after almost 10 years of silence. Living on opposite coasts didn’t help, but Facebook is good for something. A yellow cab whisked me off to my next destination to meet up with friends at Blue Hill New York.
I received her text message the next morning and was in disbelief. That extra cocktail really did me in, but this sounded nuts. Wouldn’t the restaurant be closed to the public? After some quick googling, the rumors were confirmed. The Obama’s had gone on a date night in Manhattan and enjoyed a wonderful meal at Blue Hill before a Broadway show. How classy.
A few weeks ago, as I was “planning” my New York trip, read mapping out our meals, my friend decided to add the restaurant, Bluehill NY, to our repertoire of many (Babbo, Momofuko, Diner, Casa Mono, more on some of these later). Blue Hill Farms, Chef and Owner, Dan Barber, had recently won the James Beard Award for the nation’s top chef, but more importantly, the name was familiar to me from an episode of the tv series, Top Chef.
The actual farm is about an hour and a half north of Manhattan. I will go some day. The episode involved the teams using the farm fresh produce and baby animals to make a meal for the entire crew at the farm. Needless to say, all I can remember is that they literally butchered their efforts. They tried too hard as opposed to letting the incredible resources set before them do the heavy lifting.
“This Morning’s Farm Egg; Morels, Peas and Pine Nuts”
I was so excited to eat the meal and my overall impression was that it reminded me of a cross between a meal at Chez Panisse and a delicious meal I would have at a gastro bistro in Paris. There are many names for this kind of cooking. Sometimes it is referred to as ‘Farm-to-Table’ or ‘American Seasonal’. I call it ‘Amazing’. What these two places have in common, is using excellent ingredients in a simple, yet unique way, allowing the true essence of the ingredients to ring through. This is the time of year in all of New York you will see ramps and fiddlehead ferns on every menu.
A plus to eating out in New York, the competition and the sheer quantity of restaurants drives prices to stay competitive and reasonable. I am so over LA restaurant prices. How is it i can go to New York, have a 2-3 course meal with wine and a cocktail and get out for under $80 a person? I have a platter of cheese and some wine in LA and it’s $80 bucks. Makes no sense whatsoever.
“Klaas Marten’s Emmer and Quinoa, Veal, Ramps and Stinging Nettles”
I heard that Blue Hill New York is now booked up for the next few months since this news hit the nation. Funny how that works. It takes the nation’s most powerful man to book up a restaurant, despite the fact the the nation’s top chef owns and runs it. Whatever it takes.
“Berkshire Pig, Sugar Snap Peas, Shiitake Mushrooms, and Pistachios”
I am so glad I got to try it and I have complete faith in the hype not killing the quality of the food at this establishment, which clearly goes beyond your typical restaurant and into the world of an over-arcing philosophy about food and how it is raised. One visit to the website for the farm and restaurants will prove their dedication to the ‘good food’ cause. It boasts a wealth of information.
I have not felt so patriotic since last year’s 4th of July tasting menu party at our place.
finishing the meal off with some petit fours of dark chocolate truffles and coconut dusted marshmallows
* please excuse my terrible photos. the food was lush and green and was one of my top two meals in New York. I am out of practice and apologize for the long silence. Things have been busy, planning a wedding (!!!) and working a lot.
2 Responses to “red, white, and blue hill”
Leave a Comment
It is confirmed once again, the Obama’s have good taste! I happened to eat at the same restaurant as them, on the same night, hours later, on my trip last weekend to New York. I did not know this until the next morning since our reservations were for 10pm.
Earlier that evening I had met a dear friend from high school for a drink in Nolita. We had a mini-reunion after almost 10 years of silence. Living on opposite coasts didn’t help, but Facebook is good for something. A yellow cab whisked me off to my next destination to meet up with friends at Blue Hill New York.
I received her text message the next morning and was in disbelief. That extra cocktail really did me in, but this sounded nuts. Wouldn’t the restaurant be closed to the public? After some quick googling, the rumors were confirmed. The Obama’s had gone on a date night in Manhattan and enjoyed a wonderful meal at Blue Hill before a Broadway show. How classy.
A few weeks ago, as I was “planning” my New York trip, read mapping out our meals, my friend decided to add the restaurant, Bluehill NY, to our repertoire of many (Babbo, Momofuko, Diner, Casa Mono, more on some of these later). Blue Hill Farms, Chef and Owner, Dan Barber, had recently won the James Beard Award for the nation’s top chef, but more importantly, the name was familiar to me from an episode of the tv series, Top Chef.
The actual farm is about an hour and a half north of Manhattan. I will go some day. The episode involved the teams using the farm fresh produce and baby animals to make a meal for the entire crew at the farm. Needless to say, all I can remember is that they literally butchered their efforts. They tried too hard as opposed to letting the incredible resources set before them do the heavy lifting.
“This Morning’s Farm Egg; Morels, Peas and Pine Nuts”
I was so excited to eat the meal and my overall impression was that it reminded me of a cross between a meal at Chez Panisse and a delicious meal I would have at a gastro bistro in Paris. There are many names for this kind of cooking. Sometimes it is referred to as ‘Farm-to-Table’ or ‘American Seasonal’. I call it ‘Amazing’. What these two places have in common, is using excellent ingredients in a simple, yet unique way, allowing the true essence of the ingredients to ring through. This is the time of year in all of New York you will see ramps and fiddlehead ferns on every menu.
A plus to eating out in New York, the competition and the sheer quantity of restaurants drives prices to stay competitive and reasonable. I am so over LA restaurant prices. How is it i can go to New York, have a 2-3 course meal with wine and a cocktail and get out for under $80 a person? I have a platter of cheese and some wine in LA and it’s $80 bucks. Makes no sense whatsoever.
“Klaas Marten’s Emmer and Quinoa, Veal, Ramps and Stinging Nettles”
I heard that Blue Hill New York is now booked up for the next few months since this news hit the nation. Funny how that works. It takes the nation’s most powerful man to book up a restaurant, despite the fact the the nation’s top chef owns and runs it. Whatever it takes.
“Berkshire Pig, Sugar Snap Peas, Shiitake Mushrooms, and Pistachios”
I am so glad I got to try it and I have complete faith in the hype not killing the quality of the food at this establishment, which clearly goes beyond your typical restaurant and into the world of an over-arcing philosophy about food and how it is raised. One visit to the website for the farm and restaurants will prove their dedication to the ‘good food’ cause. It boasts a wealth of information.
I have not felt so patriotic since last year’s 4th of July tasting menu party at our place.
finishing the meal off with some petit fours of dark chocolate truffles and coconut dusted marshmallows
* please excuse my terrible photos. the food was lush and green and was one of my top two meals in New York. I am out of practice and apologize for the long silence. Things have been busy, planning a wedding (!!!) and working a lot.
June 4th, 2009 at 9:33 am
welcome back!! and like the title..red white and bluehill
June 4th, 2009 at 7:23 pm
Nice to have you back! I will be in NYC next week so thanks for the ideas…