Hidden three steps below street level, the restaurant occupies a landmark "speakeasy" just off of Washington Square Park is Blue Hill. A farm-to-table innovator before such hyphenates existed, Blue Hill is devoted to local, sustainably sourced ingredients. What sets it apart is the Chef Barber's leadership at Stone Barns Center for Food and Agriculture in bucolic Pocantico Hills, NY, which sources many of the restaurant's ingredients as does the Barber family's farm in Great Barrington, MA. Lucky business associates and soon-to-be-engaged couples fill the small dining room, uttering the occasional rhapsodic sighs over New American fare like duck with lovage and cherries, or braised halibut with fermented oats and mushrooms or somethings simple like Blue Hill farm pig with corn polenta and morels.