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Well before their July 4th weekend opening, everyone we know had been “buzzing” about Blue Hill Tavern, and Erin and I finally got a taste firsthand as to what the fuss was all about.

Walking in on a late Monday evening, we saw a nice crowd sitting in the ultra-modern bar area, and while walking to our table, it was hard not to notice the impressive attention to detail that went into Blue Hill Tavern.  The uniqueness of the carpet, wallpaper, chairs, and lighting all ties back to the grand scheme of things.  The second floor includes outdoor balcony seating, a bar, and a swank patio, which adds to the “feel” of the place.

This beautifully designed and decorated building wouldn’t be complete without a great staff, and they assembled such a welcoming crew that they should get a nomination for “Friendliest Staff in Town.”  So with décor and staff covered, let’s get to the “meat” of the buzz: food and drink.

Blue Hill Tavern provided us a variety of their dishes to sample, which proved to be a superb showcase of their menu.  They started us off with a few items from their “snacks” part of the menu, where they put a gourmet spin on traditional bar favorites.   We had Marinated Olives, Beer Nuts, and Pickled Eggs.  For a few bucks, we recommend it as a great pre-appetizer, an easy choice to make while ordering drinks.

Speaking of adult beverages, Blue Hill comes strong with their own creations and an eclectic staple of wines and drafts.  The featured cocktails include a variety of drinks and martinis, many of which are infused in-house with a fruit or vegetable.  Erin was pleased with the Lemon-Drop Martini, followed by a glass of Pinot Grigio. The draft list features regional microbrews and a few from Ireland and England.  I too enjoyed my choices- the Magic Hat “Wacko” Seasonal, followed by a fine glass of Shiraz.

Our apps soon came out, which were the Scallops and Pork Belly.  I don’t know if we would have chosen the latter on our own, served with German Style Peach-Potato Salad, but it was a surprisingly delectable starter.

Blue Hill Tavern offers a diverse selection of entrée “subjects” (pork, chicken, steak, etc), but they keep it tight with only a dozen or so choices, a philosophy we appreciate.  The first round of entrees featured pasta dishes.  Erin was fond of the Garganelli Pasta, which featured Rock Shrimp in a balsamic reduction, and there is no surprise I took delight in the Wild Boar Ragout with Paparradelli pasta, tomato, and spinach.

We were then presented with round two of the entrees.  Erin had the Halibut, which had an Asian flair, served on a bed of soba noodles with edamame and shiitake - a nice change-up for a fish dish.  I savored - and I mean it - the Pork Tenderloin.  It was cooked to ‘perfection’, and accompanied with a cauliflower puree that made for my favorite course of the night.  Our dessert, the Peanut Butter Cup topped with Italian Meringue and Peanut Brittle, completed the evening.  Sold!  Fantastic.

Blue Hill Tavern is a hip and modern restaurant with as impressive of a décor as we can remember.  They had a great selection of beers and drinks, and the food was impressive.  We encountered a friendly staff, a cool crowd, and a precisely thought out experience.  Blue Hill Tavern lived up to the buzz; visit soon and tell them, “The neighborhood sent me.”

Tip: Reservations recommended for Friday and Saturday night.

Blue Hill Tavern.
938 S. Conkling Street – Canton | 443.388.9363 |  www.bluehilltavern.com