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West Village Farm-to-Fork

October 09, 2014
Blenheim

With the sustainable gastronomy movement in full swing, and Manhattan eateries like The Standard’s Narcissa as well as dim sum diner RedFarm wowing Gothamites with their deft wielding of farm-fresh ingredients, newcomers to the scene might wonder what a locavore-friendly restaurant must do to stand out from the crowd. Luckily the recently launched patch-to-plater Blenheim need not worry, for in its eco-centric arsenal are the following: a daily-changing menu by Le Restaurant alum Ryan Tate, responsibly-farmed meat, and produce sourced directly from founders Morten Sohlberg’s and Min Ye’s 150-acre farm in the Catskills just a 3-hour drive away.

By day, the rustic 45-seat space of wood-panelled walls, handcrafted copper-bordered tables and upholstered banquettes is home to light bites like zucchini salad topped with pecorino cheese, pine nuts and mint, and confit albacore tuna with soft boiled egg and a piquant vinaigrette. By night, Tate’s 3 and 7-course tasting menus steal the spotlight via devastatingly good sous-vide hanger steak with meadow-foraged herbs and bone marrow, skate wings with black olive oil, mustard seeds and flowers, and a luscious mint ice-cream and chocolate ganache duo. Add a bottle of organic wine from a concise list featuring Mount Eden Wolff Vineyard Chardonnay and more – and you’ve got a total green-scene meal.

283 W 12th St / West Village / +1 212 243 7073 / lunch and dinner daily / blenheimhill.com



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