New York City-Lower West Manhattan
May 11, 2018
The restaurant interior can only be described as Farm Décor; anywhere else, this would conjure images of tatty chicken wire in a fast food type setting. At Blenheim, however, the pallet walls, tool boxes, vintage drills, and vices, mixed in amongst the wall mounted farm find assortments, hark back to the traditional origins of the restored meat and dairy sourcing farm. Muted hues of grey and green, with sleek metal edged tables, make the décor less ‘red-sided barn’ more ‘21st century’.
Blenheim is frequently recommended for its exquisite brunch options, but all offerings from the kitchen, sourced from their own farm, are well received. Our commendations are the Poached Farm Egg, a base of spaghetti squash with lardons, which cushion a large rich Blenheim Farm egg, and Sunchoke Soup with smoked trout, new potato and apple.
The restaurant might be hailed for their food, but the true excellence falls to their bartenders. Based on fresh ingredients, cocktails change according to the season, but we found two outstanding favourites. The Nasturtium Flip spins St Germain with Aperol, vodka and pineapple for a fruity refreshment, but the prize goes to the Spicy Rhubarb Margarita for its genius collaboration of tequila, jalapenos and rhubarb.