Blue Hill

Fantastic expression of high-quality ingredients. Some highlights but it is reasonable to say that every dish was excellent. The crudo vegetables had a lot of inherent extra flavor, almost as if you took a normal vegetable, dehydrated, and rehydrated, but somehow didn't lose any of the texture. There's one dish that was some scallop and beet thing, I can't remember the details, but ooh boy that had good punch to go with the seafood's depth. I'd never seen shellfish with I think sweet potato, that was a tremendous change. The salinity and meatiness of the mussels were better than other proteins for the sweetness of the sweet potato. The leeks were well known to be good and same for the potato with its crispiness and inside creaminess. The service was excellent, especially for being last meal of the night. They took care of us without bothering us, the right balance. I think everyone knows to go here, but the way I would put it is that this is a two Michelin star restaurant unless you are biased to sharp and novel canapes