Blanca

Even though there are 20+ courses, it’s not very filling. The appetizers were very impressive, as they give very unexpected and interesting tasting experiences. The main courses were more standard good high end dinner experience.

Unfortunately, Blanca let us down and made my wife’s big birthday memorable for the wrong reason. I can’t comment on the food, which we never got to taste. She made the hard-​to-​get reservation a month in advance. Our party of four (including two special guests) arrived from all around the city for what we hoped would be a transcendent meal. In anticipation, we’d all skipped lunch. We arrived (early) and were told, inexplicably, that our reservation (though it had been confirmed, twice) couldn’t be honored. No call, no email, just a hard to believe excuse about Blanca phasing in a new computer system or some such. Maybe it’s something they got with their new Tisch family private equity cash? To be clear, Blanca fully acknowledged its mistake, but offered only cold consolation: Nothing could be done to seat us that evening, sorry. Well Blanca, Blanquita, this seems like goodbye. Time to hail an Über and find a last minute salvage option for a now disappointed birthday girl. I’m not sure we’ll be meeting again.

If it’s possible to give zero star, Blanca would get zero star for service. Blanca NEVER picks up the phone. You can only make a reservation online. We made ours 30 days in advance for a special birthday celebration. It was confirmed two weeks in advance when we emailed Blanca to let them know that one person in the party doesn’t eat pork. After arranging for a babysitter for our special night, we show up to be told that our reservation was cancelled 5 weeks earlier??? How is that possible when we got a confirmation 2 weeks earlier from the restaurant??? After telling us what appears to be a blatant lie, the hostess leaves us waiting at the bar «to figure out what happened.» Half an hour later, she shows up to offer us a table at Roberta’s. Not on them. They were offering us the special privilege of taking one of Roberta’s empty tables at 5:30pm so that they can make money off of us after ruining our night. Thanks, but no thanks. They also offered us the chance to come back to Blanca another night. Blanca needs to realize that when you want to charge $ 200+/ per meal per person, a restaurant needs to provide excellent service as well as excellent food. A $ 200+ meal is a special occassion for most people. Blanca managed to totally ruin it for us.

My husband and I had a terrific dinner at Blanca’s in May when we were hanging out in Brooklyn for the weekend. We took a stroll around the neighborhood to check out the street art before dinner. It’s a good idea to arrive early since if you’re late they’ll start service without you and you could miss a course or two. They are very clear about this when you make the reservation. It’s an interesting area to explore so it’s worth coming ahead of time.
You enter through Roberta’s and there’s a long line for that, but just bypass it and see a host directly. We had to hang out in Roberta’s for a few minutes and had a good look at the pizza and other dishes in Roberta’s and they looked terrific. You’re lead through the back garden to Blanca’s where you’re seated on comfortable padded stools with backs at the counter overlooking the kitchen. We loved the eclectic soundtrack! Everyone was incredibly nice, from the host to the team of chefs who served us. We just loved the overall vibe of the place. Unfortunately there was a lone Japanese guy on one side of us who didn’t seem keen to engage and a couple on the other side who kept to themselves, so we didn’t socialize except with the chefs. At the other end of the counter all of the couples were chatting with each other so it can be a convivial experience if you’re in the right spot.
It’s been too long to recall all of the food details, however we enjoyed every creative dish and the beverage pairings were very good as well. I hate beer but had a few sips of the one they offered and while it was unusually good for beer, it was still beer, so not my favorite pairing. We’re accustomed to tasting menus and this style of dining at places like Momofuku Ko so we weren’t surprised. We have to say that Blanca’s was among our favorites.

Quite an amazing meal. Loved the way the restaurant felt and how it was a maze to get to it through Roberta’s. Definitely made it feel more special. Best dish– Agnolotti infused with lapsang souchong. The bottarga served with the King Crab is also quite unfairly good. Great eclectic mix of a ton of cuisines blended together… Italian, French, Japanese, Spanish, Korean, Chinese, American. Loved the sourdough gelato with yuzu combo as well. Very memorable experience.

The best meal that I’ve had so far this trip to NYC. I’ve been wanting to go since my cousin mentioned it about 4 years ago. It was hard to get a reservation, but the wait is totally worth it. Many little bites that you think won’t fill you up, but you end up full and happy you came. The food is creative and the staff is super attentive. Very comfortable environment, the staff makes you very much at home. Leslie loves her job and you can definitely see it in the way she answers questions, explains each dish and the warmth that exudes. Thanks to the staff for making my birthday trip to NYC so special. Each dish was a pleasant surprise on the palette.
My favorites:
King crab with bottarga butter
Agnolotti with Lapsang Souchong tea
Nduja ravioli
Apple macadamia

I really enjoyed my 2.5-hour tasting course at Blanca. Having read other reviews on Unilocal,I thought I might need to order a pizza at the end. Since you walk through Roberta’s to get to Blanca, my bf and I eyed people’s delicious-​looking pizza on our way in. We checked in at where we were on the «pizza meter» throughout the night. At first we were at 100% pizza given that we were super hungry, but after the fresh dough course, he was down to 30% and we were full by the end of the dinner. They gave us ridiculously delicious smores as a treat to take home, too.
Each course is only a few bites, but they’re packed with flavors and beautifully presented. To me, a great tasting menu like this requires two things: 1) inventive use of ingredients that 2) work well together aka taste is on point. Blanca achieved both of these with flying (minimalist) colors. Particular standouts to me were the garbanzo bean soup, apple with macadamia shavings that melted in the mouth, chewy and rich carbonara, nduja sausage ravioli, sunchoke cake with cardamom and chocolate for dessert, and the fresh dough. If you’re asking yourself, how good can pizza dough taste? Try some when it’s steaming hot. It really tastes that good.
I also much prefer this laid-​back more casual environment without the pretension of some three-​star Michelin restaurants like Per Se and Eleven Madison Park. It’s not a place to be seen, but rather a place to focus on the food and the experience of watching people absorbed in their craft.

Finally, a Michelin restaurant that lives up to the hype! We arrived two courses tardy but the sweet staff made sure to serve them to us. I was so confused as we walked through Roberta’s at first, but it was pure joy as we entered the airy space at Blanca. What’s true has all been said – the food is minimally portioned but inventive and delicious. I especially loved our plankton dish – I didn’t even know you could eat plankton! It was such a joy to watch our food being prepared and seeing Chef Mirarchi work his magic.
Loved the format of the chef’s table and we friended the lovely couple beside us. The whole experience was leisurely, fascinating, and educational. We were still a bit hungry at the end of the dinner so along with our new friends next to us, each bought a pie from Roberta’s. The server offered to put in the order at course 16 or 17 so that the pie would come out right on time as we ended the meal.
The little jars of peanut butter to take home at the end of the meal were a delightful surprise. Couldn’t think of a better way to end the experience than to take a little piece of Robertas home. Thanks Blanca for the wonderful memories!

Obviously, this is an experience. Just like the chef table’s of. Chef’s Table, Atera, etc. I guess the food’s more inventive because this is Brooklyn, and this is Roberta’s, but each dish is really excellent and top notch. They change the menu frequently, and you don’t know what you’re getting (they just ask if you have allergies) but that’s part of the show. Though, I should say it’s not much of a «show» because the kitchen is surprisingly quiet. the chef are hard at work. The minimalist white décor though, is gorgeous. And the servers are very fun, do a good job of explaining your meal/wine…but overall. are more zen and quiet. The whole atmosphere is really.cerebral. The tableware/​plates are very modern and cool. My fiancé took me for my birthday, and they sat us on the end. Be SURE you are not late for your seating. We arrived like legit a minute before, and everyone was already there, and they were about to start. Also, what can be a hold up is that Blanca is hidden inside Roberta’s, so be sure you bypass the people waiting in line for pizza and walk up right to the host so you’re not held up.
We had 19 courses. We did the wine pairing, which was a steal because of the amazing wines you try with each meal. The meal was overall. a bit imbalanced, being it was very veggie heavy, and white wine heavy. They didn’t showcase the meat as much nor the reds. But regardless, everything was excellent — these folks are master of flavor. We had:
— A micro brewed beer made in house, refreshing in a cold cold glass, they call it Evil Twin, kind of had a saison taste
— glass shrimp with kohlrabi and poppy seed– crunchy fun
— pancetta– cured in house, nice and fatty
— garbanzo bean — fried beans with a garbanzo green purée, deliciously smokey and yummy
–upstate apples with macademia nuts, very smoky, nutty, flavorful. This dish was great when eaten all together
–sweet potato — fried, with greens and buttermilk, VERY tasty
–peas with ramps, of course it’s spring. This was a bit similar to the above, for me
— Carbonara with lamb sausage or bacon– WOW to have a bite of this is a really a tease. The perfect al dente pasta and cheesy carbonara meets salty meat, my favorite of the night, YUM YUM YUM
–Agnlotti — delicate pasta bites that were equal parts oolong tea (legit) and cheese, delicious
–Nduja Ravioli– just one but spiced with cajun seasoning and andouille sausage, very spicy and flavors spot on
–Straacciatella — everyone’s favorite cheese, with beef lardo bites– great texture
–King Crab with lemon butter– VERY yummy.
— Fresh bread aka Roberta’s pizza dough, with house butter and more lemon butter from the crab. Dough is amazeeeee (naan like, chewy, charred, yummy) and the butter was perfectly salted. Might have been my second fave.
–Beef — rare waygu with greens, delish
— House brewed kombucha, very big on tea flavor
–Yummy pork with grapefruit and turnip, flavorful, well done, fatty. we got a second piece
Dessert:
–Sourdough gelato– kind of that a dry, bready flavor– definitely got sourdough
–Sunchoke cake — a crispy cake with spices like cardamom; didn’t taste the sunchoke much but it was crispy and well done
–Cashew — spot on nutty ice cream, with good coconut flavor
–Chocolate brittle with peanut butter, yum.
The wine pairing (and by the way, you can potentially get more than one glass– depends on what you drink; your glass is always full)
— Huges Godme Champagne, yum
–Venica & Vernice Sauv Blanc, my favorite grape
–Colosia — Amontiallado– a type of sherry, which was dry at first but finished sweet
–Clos de Trias– a Rose that I actually liked; not too dry
–Montegioco– a wheaty beer, yum
–Francois Chidaine — a crisp, perfect white
–Huia — Pinot Noir, didn’t love it but I don’t know anything about pinot noir
–Cieck– a full bodied Piedmont
–Hermann Wiemer Riseling– sweet… don’t love Riesling
Also, I celebrated my birthday here and they kindly gave me a nice birthday card and put a candle in our last course (the brittle). We also got a Smore’s sandwich as a to-​go present.
5 Stars for the masterful food, flavors, complexity of each dish, yes. 5 Stars for beautiful décor and zen restaurant, and the friendly service. 5 stars for the WINE, and for them not judging me because I got drunkizzle.
Now here’s the thing. Minus one star because for a $ 300 per head dinner, we left hungry. Yes there were 20 courses but each was legit. a bit. A tease. A taste, i guess it is a tasty dinner but for $ 300 a head my philosophy is that you should not leave hungry. Being that I have never been to Roberta’s proper, I decided to take out a Famous Original pizza which was a delicious, eat-​at-​home present.

We went there for birthday celebration, very good food with the right portion. Have to say it’s the most impressive one I tried among all those three stars restaurants in NYC.

Oh my goodness absolutely the best.
My boyfriend booked this place on Valentine’s weekend and we had the greatest time. It’s a two star Michelin restaurant tucked behind Roberta’s Pizza in Bushwick (owned by the same owner) so you feel like you are discovering a new world when you enter the restaurant.
You’re seated at the bar facing an open kitchen. The server walks around to each person with their food or wine course and explanations. I love sitting at bars and counters by default as it contributes to a more casual atmosphere and I love open kitchens so this arrangement was perfect for me. The one thing I will say is because the servers went systematically from person to person and we were all seated relatively close to one another, you almost felt like you were listening to a record over and over again. The servers did try to change up their explanations for variety’s sake to mitigate this though. Another plus is you have the opportunity to put on what the music you want to listen to by choosing from their collection of records. They have a pretty large and decent collection.
The meal itself is a 19 course meal. My favorites were the pizza dough (the popular option I think) and the duck which they start preparing during the first course but was one of the last courses we had.
Lastly, I would definitely recommend getting the drink pairings. Most of the drinks they served us were from breweries or wineries that they had preexisting relationships with and were very creative.

A must go in New York, I think. Blanca is simply phenomenal. Environment is relatively casual (definitely not a blazer required restaurant, nor a «formal» restaurant).
You’ll get courses in the high-​teens and the food is all delicious with every bite (and each course is a bite or two at the most).They also spend the entire dinner preparing this duck in front of you that they will serve at the apex of the meal – and the duck is honestly incredible. We actually thought the pasta dishes they did were ok, but everything else they served was creative and delicious (AND THE ROBERTA’S PIZZA DOUGH FRESH OUT OF THE OVEN; my gosh it’s so good).
You should order the drinks pairings – pairings are very eclectic (they served a wine out of Evil Twin brewery which I thought was pretty interesting)
Service is very good. You check in at the restaurant portion of Roberta’s (not the take out section). I made a reservation ~3 weeks in advance which is roughly when they open the calendar up for reservations.
And you get to play records that everyone listens to on their vinyl. I wish they added a Kendrick record but they have a good collection of ‘90s hip hop, David Bowie, some classic albums, etc.
We received a goodie bag with a delicious, delicious smore at the end and overall thought this was one of the best fine dining places we went.

KenScale: 9.0÷10
If there is such thing as «Brooklyn fine dining,» I think no other restaurant epitomizes it more so than Blanca. First of all, it’s hidden inside Roberta’s, a perennial Brooklyn hipster institution known for its pizzas and crowds. Once I was led by the host to step into the dining room, I saw that nothing in the space that would suggest the kitchen is serving an ambitious (and expensive, with $ 195 per person tasting menu and optional $ 85 per person drink pairings) tasting menu of chef Carlo Mirarchi that is not really subject to any culinary boundaries. Calling the dining space «minimalistic,» with only one counter and open kitchen and barely any decorations would be a huge understatement. All of the diners at the counter seating were young and stylishly dressed, and I can tell that they were more interested in the overall culinary experience than eating at somewhere fancy with white tablecloths and fully dressed staffs. And I actually like it that way these days. In lieu of more fancy settings and all the showmanship and formalities, I would much prefer a magical place that just shows everything in food. Blanca is exactly the type of place that fits the bill more or less perfectly. By no means was the tasting menu perfect as further noted below, but the versatility of flavor and texture that the kitchen displayed on my recent visit is enough to give this place another 9.0 KenScale blessing.
There is no dish that is predictable at Blanca, starting with successive bite-​sized snacks such as glass shrimp with kohlrabi, ever-​thin sheet of pancetta and the delicate squid with almond. It wasn’t until the apple with foie gras powder that I really started to notice the beauty of each dish. It was sensational in flavor without being overly rich from foie gras. Purple potato that followed came with macadamia nut, and was another dish that had excellent balance of flavor. I had the highest expectations for mini-​pasta dishes that the restaurant was well-​known for, and to my surprise, they weren’t really the highlight of my night. Carbonara with lamb was delicious, especially with the juicy, tender texture of fine lamb meat on top of the carbonara, but the flavor could’ve been toned down to make it even more excellent. Agnolotti and nduja ravioli that followed were solid, but not enough to call them pioneers of pasta department. Things started to get better with excellent king crab that I could dip on bottarga sauce; definitely an awesome leg that would make any diner satisfied. Then came my favorite dish of the night. Beef loin dish had impeccable texture that I will savor for a long time. I don’t even know how they came up with this texture! There was a ton of moist, juicy sensation without overpowering seasoning! After cleansing my palate with grapefruit sorbet, I got to enjoy game pie dish consisting of different types of poultries, all of which displayed excellent texture while working harmoniously with each other in flavor as well. A lot of restaurants with tasting menus tend to decline in the level of impressiveness toward the main meal, but I was very glad that Blanca is able to gradually step things up until the climax at the main course stage. The desserts were no push-​overs either. I’ve never had a sourdough ice cream before, but the kitchen served one along with yuzu to create a unique flavor that made me smile. Sunchoke with cardamom combination and cashew and coconut combination of desserts were also delightful.
I typically don’t talk much about drinks when I review a restaurant, but I have to drop more than one sentence for drink pairings at Blanca. My suggestion: you’re already burning $ 195 for food; spend extra $ 85 to get the drink pairings as well. The pairings that I had consisted mostly of wines, but these are no ordinary wines. I didn’t even know that wine exists in the Canary Islands far off mainland Spain. Some of these wines had the most unique grapes, and if you’re looking for good wines based on the conventional taste, you might walk away disappointed. I initially wasn’t sold until I realized that these wines actually work wonders to further enhance your experience with food. I was very impressed with the careful and thoughtful process that the sommelier probably went through to make this work. Getting a reservation at Blanca will be a challenge; I had to settle for a late dinner on Friday. I would just check the website all the time to see if there are any openings. Blanca is a unique tasting experience that every New Yorker who is serious about food should explore at least once in his or her lifetime. I would definitely come back if given another opportunity.

I’ve been to Roberta’s in the past, but for my birthday, my wife decided to take me to Blanca next door. We weren’t quite sure how to get in at first, so we went in the entrance for Roberta’s, where someone was waiting to take us through the dining area, outside, and then to the sparsely decorated room where there are about a dozen seats facing a similarly sparse kitchen (e.g. you don’t have loads of copper pots hanging as you do at Chef’s Table). The hostesses were great, getting out dishes in front of us like clockwork, with the chef taking a break to serve us one dish (the fresh bread). Despite sitting at a bar with everyone, it is a very relaxing experience, although the folks to our right were a bit of a nuisance in speaking loudly and breaking up the atmosphere a bit. That said, when you have Metallica and punk rock blaring from the record player (the hostesses and even some of the cooks would come out and switch up the music from time to time), it already has a more casual, definitively ‘Brooklyn’ feel to it than most restaurants of this caliber.
As for dinner itself — what a treat. I count 19 courses (which are really more like bites for the most part) on the menu that was provided, with a general inspiration from Italian cuisine but a meal that was uniquely American. The beginning was very interesting, as we wavered back and forth between mellow dishes with subtle flavors and dishes with bright, distinctive flavors and notes. The glass shrimp with kohlrabi and poppy seeds had a very smooth texture and clean taste to it, with a slight sweetness from the shrimp. That was followed, though, by a slice of very fatty pancetta, along with a nicely-​aged and textured slice of prosciutto. The squid was also a very clean flavor, with almond broth giving it a nutty undertone that contrasted nicely to small slices of citrus. The Romanesco soup was excellent and drizzled with a little spice, giving it a nice, bold flavor without being overly hot. The apple with foie gras shavings, while very interesting to watch being prepared (I thought it was a good helping of cheese being added to the dish from further away), was actually my least favorite dish of the night — a little too mellow, with the meal just making it a very plain dish. The foie gras added some creaminess but not too much else in terms of flavoring. The lightly crisped purple potato was great, though — another broth infused with nuts (this time macadamia) made it a nice, homey dish with a flavor profile that stood out a bit more from a regular potato.
From here, we took a diversion towards the more overtly Italian parts of the meal, starting with the lamb carbonara — one of my favorite courses of the night. Along with the caramelle and ravioli, you can tell the pasta here is made with great care and cooked to perfection from a texture standpoint — each bite of pasta was done probably slightly more than al dente, with a very nice firmness to it. The lamb tasted excellent in the carbonara, with a heavy dosing of salt and freshly ground pepper to give it a bit of heat. The caramelle, served in a tea broth, was a bit more on the mellow side but still had great texture. The ravioli, filled with a smooth andouille sausage spread, went back to the more flavorful side again. The last dish in this section of the meal, before the ‘main courses’, was the stracciatella — very fresh and delicious, especially when paired with a small piece of beef lard, infusing it with a different strain of fatty goodness.
The mains were all phenomenally done, with the king crab first up. You have to scrape out all the meat yourself, but when dipping it in a thick sauce made from a purée of salted fish roe, it is an intensely delicious seafood course. Next up — surprise! — is a large hunk of pizza dough bread! It’s by far the largest course of the dinner, and serving it with the rest of the mains is an interesting choice — but it is so amazingly delicious, especially with the butter on it, that I scarfed it down in minutes. We then went back to the wagyu-​style beef, which had great flavor and a crispy piece of fat that adds more succulence to each bite. Then it was time for a palate cleanser — a grapefruit puff that was quite smooth and paired with wheatgrass juice — before enjoying a game pie, served with slice of duck breast. It was the least distinct part of the mains but still had great, hearty flavors without being overly heavy (although the horseradish shavings were a bit of an odd note). Desserts finished up the meal, with it having a more savory take than one would anticipate. The sourdough gelato with yuzu was a very nice, mellow first bite. Next up was sunchoke (!) — also quite delicious, along with being a bit on the heavier side. Cashew and coconut gelato was next, served over candied walnuts — a nutty, tasty finish.
Definitely a great meal, and one that I would recommend others to come enjoy — a delicious fine dining experience with a much more casual feel to it!

There is nothing wrong w Blanca… Until you get your check and you realize that there is a price to living well in NYC.
1. Get the drink pairing. We had wines, cider, beer, sake, etc. and each noticeably made the dish taste better. It was incredible and tasty
2. Don’t sit at the ends. You’ll freeze in the winter
3. Everything is made w care. The guy took a good 15 min to make our tea at the end of dinner
4. Your favorite course will be the pizza bread. And you’ll have wished you asked for more Bc likelihood of another $ 600 meal here in the next month (s) will be rare. It will also be the shaved foie gras. Or the wagyu or the pasta. But quite clearly could be the game pie.
5. I ate plankton dumplings and it was good.

The comparisons to Chef’s Table (at Brooklyn Fare) are unavoidable. It is, after all, a chef’s table in Brooklyn (I know that Brookyln is a big borough and the two arent particularly close, but its all the same to a city dweller like myself). Having said that, I think Blanca takes a much welcome step in the direction of comfort. Bigger, more comfortable chairs, a generally more spacious vibe, friendly wait staff and a fun music selection all went along way towards making our experience more «living room» than «stuffy».
Most importantly, the food. It was good — very good. Not quite in the same way as Chef’s Table. I didnt get to eat every fancy ingredient i can think of. But what it lacked in fancy ingredients, it made up for in some really solid flavors. It was a lot more creative (and not every attempt landed), which created a varied, exciting and enjoyable culinary adventure. I very much appreciated that the meat wasnt saved for the end (i’m always way too full at that point in the meal to enjoy a fatty piece of meat!), and perhaps unexpectedly, my favorite dishes were some of the more adventurous pasta dishes put forth. We ended our meal, sated but not stuffed — which is perfectly OK by me.
Overall, worth the trek to Brookyln (perhaps combined with a quick stop by Roberta’s if you’re the big appetite kind)

I have mixed feelings about this place. Food was indeed impeccable with no misses at all — I especially enjoyed the duck with beet sauce (have to try this out) and the king crab leg (so tender). Chef and waiter were extremely helpful and the whole tasting process was indeed remarkable.
On the other hand, I felt a bit disappointed as we arrived about ten minutes late so unfortunately missed the first two courses. We were not even being informed about that until I checked the number of courses! No wonder my friend was saying that there was simply not enough food! This was actually the first time we have encountered this issue. I know we also had part of the responsibility however the experience was not longer flawless.
To be fair, I gave them five star for taste of food, deducting one for still being hungry afterwards and another one for an incomplete version of tasting.

I was very disappointed by Blanca. I had read so many wonderful reviews about them, yet I was not pleased by the menu. The only thing I found exciting was the secret path I had to travel before being seated.
Here is my complaint: the food was not good. Of the 19 courses only about 7 were actually good and only 3 of those were exceptional (meaning I couldn’t make a better tasting version at home).
And let me add that I have been to Eleven Madison Park, that food was completely exquisite from start to finish. They had a menu that I couldn’t replicate on my best day in the kitchen.
Sorry Blanca, presentation was fantastic, and even the plating was good for the most part but the food was barely better than high school lunch. At more than $ 200 a person your food should be much much better than it was.

While I was blown away by Blanca’s exquisite dinner and super service, I’m only giving it a 4.5 stars shy of 5 stars mostly on the size of the plates. Our dinner was an impressive 19-​course affair but most the dishes were «one-​bite» size (I would have prefer «two-​bites» or slightly less courses); at some point I found myself filling up on the very delicious pizza bread that was serve, an indication that bigger dishes would have been appreciated.
Now the food: All the dishes were very well crafted and presented in a very delicate manner. My favorites were the king crab (which I was told had been flown to the restaurant just an hour before we arrived), the duck, carpaccio and the nduja ravioli. For dessert the pineapple sorbet, sour cream and coconut were just amazing.
Wine: I chose to try two different glasses of wine instead of doing a wine pairing and I think they were both great choices. The Arnot Roberts rose was my favorite but the Mathieu Coste Sauvignon Blanc was not very far behind.
All else: Great service and ambiance. Having «full» access to the kitchen made it much more exciting. The place is very pricey but well worth the treat. Note that in order to get in to the restaurant you will most likely have to go in through Roberta’s.

FIVE STARS ALL THE WAY. Felt like VIP from the moment we arrived. Genuinely warm, friendly service the entire night. The dishes are on par, if not better than, the 3-​starred Michelin restaurants in the city. Over 20 courses — and some of the most clever, whimsical, yet sophisticated pairings I’ve ever seen.
The atmosphere is relaxed yet pristine. Comfortable seating and a nice amount of elbow room so you’re not on top of the other diners. Really enjoyed the fact that you don’t have to dress like you’re going on a job interview (I’m looking at you, Brooklyn Fare). There’s a fun collection of vinyl in the back, and you’re encouraged to rifle through the piles to find your music for the evening.
I should mention that they pour generously during the pairings. Enjoy it, because at the end they give you menu cards of each course with the pairings listed in your goodie bag, so no worries if in your vermouth-​stupor you can’t remember what they paired the duck with.
BLANCA is for people who know how to enjoy themselves, as well as an inventive meal. Can’t wait to go back — and soon.