Chef Carlo Mirarchi and his talented team take centre stage at Blanca, where guests sit in luxurious leather chairs at a bar that looks directly into the gleaming open kitchen.
Seating just 12 people and only open four nights a week, getting a reservation at the Brooklyn restaurant can be difficult with diners battling it out online for bookings. Those lucky enough to bag a seat are treated to an epic tasting menu of more than 20 courses, orchestrated by the bearded, baseball-cap-wearing Mirarchi, who quietly goes about his business at the back of the kitchen.
The menu, which changes constantly, is grounded in, but not limited by, the chef’s Italian heritage. Dishes could include black bass in potato broth, nduja ravioli seasoned with anise hyssop (a type of herb) and wagyu beef paired with roasted palm hearts and vincotto.
Mirarchi is largely self-taught and set up Blanca in 2012 after introducing tasting evenings at his other restaurant, Roberta’s – a hip pizza joint next door.
Blanca is a more stylish affair with white-washed walls and quirky touches such as a stuffed bluefin tuna head mounted on the wall and an old-fashioned record player, which customers use to play songs from a collection of albums, ranging from Rod Stewart to Kraftwerk.
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