"I feel like I don 't have the words to adequately describe the experience of dining at Blue Hill, but as far as I am concerned, if you are passionate about food, you must go. The setting is lovely and the service is extraordinary, but it is the quality of the food itself and the creativity of the menu that is awesomely exquisite. Everyone connected with Blue Hill is committed to excellence and it shows in every aspect of the evening. There is no menu, so don 't expect one but be willing to tell your servers what you like/don 't like, will eat/won 't eat. They will ask. Then they will begin to serve you from their seasonal selections. The wine list is incredibly comprehensive and the speciality cocktails are wonderfully innovative as well as delicious. Not surprisingly, the restaurant is astronomically expensive and so if you are new to the restaurant, you should be prepared. The staff are messianic in their approach to food and their mission is to educate those who are interested. They are more than happy to explain what you are eating, how it was harvested, where it came from, how it was prepared and to elaborate upon the virtues of Barber Wheat, named after/conceived by the chef, Dan Barber in cooperation with others, I believe. To me, this is not dinner out at a nice restaurant, this is an experience, and it is one that I think needs to be repeated to get the full benefit of all there is to offer. And for those who have heard that you will be fed a single radish, or an asparagus spear, that is correct. It is shocking to have them bring out a service piece that looks like a board with nails sticking up through it on which are perched that individual radish, a baby carrot, an asparagus spear etc. which you are expected to eat and with which you are expected to be satisfied, but the vegetables are delicious and after many, many more offerings, you will be astounded to discover you are sated when you leave."