: Located steps away from Washington Square Park, Blue Hill is a relaxed place in a charming little space below street level. Upon entering, one wonders what the restaurant wants to be. Is it a casual neighborhood spot, evidenced by the happy people dining at the bar and the laid-back vibe? Or is it a serious dining destination indicated by the Uptown folk absorbing the menu descriptions voraciously? The answer is that it's a little of both. The brick-lined dining room is simple, servers are warm and friendly and the food is exemplary. Co-owner/executive chef Dan Barber is often spotted walking around the dining room during service, proudly showing off a recently acquired squash or crate of produce --- visual proof that only the freshest ingredients are going to appear on your plate. Also demonstrating the extremely seasonal nature and farm-to-table focus here is the signature vegetable salad. Other appetizers may include a squash soup with marshmallow, and Jerusalem artichoke with smoked cheese and bacon bits; an entrée might be milk-fed pig with Gold Ball turnips and parsnip. Desserts range from the comforting chocolate bread pudding with chocolate sauce and vanilla ice cream to fruit-featuring dishes such as Honeycrisp apples with milk jam, almond cake and honey ice cream. The wine list is short but well-chosen, and, like the menu, changes frequently. Local brews are available as well.

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