New York City-Lower West Manhattan
May 11, 2018
Blenheim is an attractive new farm-to-table restaurant in the West Village in which Michelin-starred Chef Ryan Tate creates inventive dishes using ingredients from the owners’ 150-acre farm in upstate New York. The cocktail list is similarly sourced with drinks changing daily based on seasonality and the ingredients available from the farm. The room is stylish with a white marble bar manned by bartenders in weathered leather aprons. Drinks might well include twists on modern classics like the ice plant gimlet, made with the ice-plant’s fig-like fruit, gin and lime, or the Lovage and Consequence, made with yellow chartreuse, lovage, grapefruit, ricard, and Brooklyn seltzer. The food menu includes a house salad made from lettuces and herbs grown in their hydroponic greenhouse and foraged from their forestland, along with Blenheim ham. Their Guinea hen dish comes with pine nut emulsion, fava beans, and pine nut nougatine, their Sockeye Salmon is plated with sea buckthorn cloud, nasturtium blossom puree, and sea buckthorn crisps. This is seriously creative cooking, and the drinks are just as complex and elegantly constructed, each designed to complement the other.