Blue Hill is my favorite restaurant in the city and I love to share it with friends and family. In particular, I’ve always wanted, hoped to bring my mother there, knowing she would appreciate the abundance of fresh produce, and the locavore message that while quite politicized these days is an admirable one.

This time, I got to sit in the back garden, a lovely, enclosed space that benefits from both the natural light that comes through the glass ceiling and climate control from central air-conditioning. No worries about eating in the elements here. The close quarters also made for a even more convivial atmosphere than in the dining room, as strangers started trading restaurant recommendations and even sharing spoils of their shopping, this time being the massive chocolate chip cookies still warm from Levain a gentleman had procured just before dinner time. One minor drawback about garden dining though, was the dependence on candle light, which causes the room to become too dim for menu reading after nightfall. When that happens, ask your server and he will thoughtfully provide you with reading lights.

After consulting with our server to add my favorite egg dish to our menu and to eliminate meat from my mum’s dinner, we started in this progression:

Crack bread – Bread pretending to be bread sticks, these thick sticks of bread, with crunchy and salty exterior and nice elastic crumb inside were so addictive we made the server take it away mid-meal to stop ourselves from constant munching.

veggies on stake

veggies on stake

Veg on sticks – This is how Blue Hill highlights the freshness of its produce and tonight, we had mini lettuce hearts, pink radishes that were peppery and sweet and sugar snap peas that were possibly a few days too old.

Pea burger – Wow. I could eat ten of these. The brilliant green pea puree was well flavored, both sweet, savory and surprisingly spicy. I thought the brioche bun paired well with the “pea patty”.

Pea soup shooter – We are still at amuse bouches and by now it becomes obvious beyond any doubt that it is pea season. The bright green soup served in a little espresso cup was salty and grassy. Not bad, but I probably will be bored by an entire serving of it.

Spring on a plate

Spring on a plate

Spring fruit and vegetables – By this time I was already getting a little full, and dinner has not started! This was probably the prettiest dish of the night, reminiscent of a lettuce dish I had at BH Stone Barns last summer. The mixture of raw, blanched, grilled vegetables and the addition of sweet ruby-like strawberries looked impressionist art and tasted refreshing, naturally sweet but not bland. How delightful!

This mornings’ egg in salty pea broth – This dish is a must order if nothing but to taste how a real egg, freshly laid tastes like. You will find the yolk smaller, more brightly colored, almost to the point of orange. It tastes richer, creamier and as it spills out of the lightly poached sac of egg-white into the pea broth, it thickens the soup and adds earthiness and depth. They should definitely serve this with a good bread, perhaps sourdough to sop up the sauce.

Entrees were slightly weaker. Mother is pescatarian and so had wreckfish, a fish in the bass family that has very compact flesh. She thought it smelled a little fishy and didn’t appreciate the dense texture of the fish, much preferring silken flaky fish. My chicken dish was well done, the sous-vide breast tender and flavorful and the thigh juicy underneath an ultra-crispy, greaseless skin, reminiscent of good Cantonese roast chicken. It is good, just that I’m a tough critic, having grown up with roasted chicken like that. After being thoroughly impressed with our appetizers, the entrees brought us down to earth a little.

Cherries and Sorbet

Cherries and Sorbet

Thankfully, desserts made up for the mild disappointment with entrees. Blue Hill makes a really wicked chocolate bread pudding among other things, but it is fruit dessert heaven for those who like their desserts on the fresh and tart side. Yogurt sorbet on top of the most amazing sour cherry soup whetted our appetites for a strawberry cannoli served with macerated strawberries and a strawberry/citrus sorbet. The dessert is inspired by the traditional Italian dessert, with a strawberry roll-up type of shell taking the place of hard, crunchy cookie shell. The ricotta piped into the strawberry shell provided some cool, creamy contrast to the tart fruit. Yummy.

As always, dinner was enjoyable and the service top-notch. A walk through Washington Square Park with mum, admiring the water fountain and indulging in some people-watching just made it even better.

Blue Hill

75 Washington Place

www.bluehillfarm.com