As with any good dish, restaurant ventures that work require just the right mix of ingredients. So consider Blue Hill, new to the West Village. A joint effort among Alex Urena, a chef from Bouley Bakery; Ruben Mercado-Lugo, the former wine director at Babbo; and Franco Serafin, recently the manager of Gramercy Tavern; the 55-seat bistro specializes in Americana such as fresh fish, hanger steak, organic vegetables and the like (Sorry to be vague: This place is so new they won’t reveal the menu). Located in a landmark speakeasy, it seems just the spot the neighbors have been hungering for (last week’s celebrity sightings don’t hurt either). Most noteworthy is Blue Hill’s seasoning: Charming touches include potted pea shoots on each table, a great french limestone bar and bathrooms lit just nicely enough to make you look like you haven’t had such a bad day after all. It just has a certain je ne sais quoi (and it isn’t even French). You get our drift. This one is a keeper. Blue Hill, 75 Washington Place, between Sixth Avenue and Washington Square West (212-539-1776).