NYCReview
With 18 courses, at least six chefs, and a three-hour runtime, the tasting menu at Blanca in Bushwick plays out like a culinary thesis show—equal parts inspiring and challenging. We've had some unforgettable dishes here, but would recommend this $275 marathon only to food nerds who get excited at the prospect of three separate seaweed courses, and who are forgiving of the odd failed experiment.
Behind an unmarked door in the back of Roberta's pizza, Blanca's 12-seat counter first opened in 2012, with a whopping 27 courses. After reopening post-pandemic, the menu is relatively tighter, skews towards seafood, and incorporates some Chilean influences from its new executive chef. A huge open kitchen is key. As you wait for each course, you’ll watch cooks grill crabs, scrape out oyster conches, and prepare sea-flavored foams. Their stamina is impressive, but yours should be too. Even in its trimmed form, the menu lacks a clear through-line.
photo credit: Kate Previte
photo credit: Kate Previte
photo credit: Kate Previte
There are moments of brilliance, like a smoky brown rice porridge made with three-week aged pheasant, and a Chilean flatbread with chunks of chicharrón baked in. But with so many courses, the misses—like a pasta with snails, lavender, and celery foam that’s too bitter and conceptual to be tasty—make the meal feel three times longer.
In an effort to keep things moving, the hosts bring some of Roberta’s super casual, pizza-tossing energy to the counter, refilling your drink right as the soundtrack ramps up from Amy Winehouse to techno. There is plenty to see, taste and talk about at Blanca—especially if you're the sort of person who uses the word "gastronomic" into everyday conversation.
Food Rundown
photo credit: Kate Previte
Belon Oyster
photo credit: Kate Previte
Sopresine Pasta
photo credit: Kate Previte
Crab Empanada
Surf Clam
photo credit: Kate Previte
Tortilla al Rescoldo
Hobnob Cookie And Cheese