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