www.blenheimhill.com
283 West 12th Street (corner of West 4th St.)
212-243-7073
American. Farm to table is a term that gets thrown around a lot lately. Yet here, it is not just a trend, it’s the gospel. Blenheim is named for their farm upstate where the magic begins, where free roaming animals are bred and raised and a hydroponic greenhouse nurtures countless herbs and vegetables until the time is right.
Their menu is light years from static, guided by the seasons and that ideal debut of each cherished ingredient. My visit coincided with several outrageously unforgettable dishes, although I am convinced it matters not when you arrive.
The selections begin with snacks, such as fried chicken with lemon confit, pickled radish and celtuce (celery lettuce). It is like no “snack” I have ever had, a deliciously prepared creation, equally worthy of entrée status had they chosen to offer it as such.
If pasta is what you’re craving, you cannot help but fall for the chestnut pappardelle with Blenheim pork ragout, wild mushroom, pecorino and toasted breadcrumbs.
By contrast, there’s the Blenheim salad, composed of nine lettuces from the farm, shaved baby vegetables, gouda, and citrus vinaigrette. Uncomplicated in nature, but no less enthralling.
Their pan roasted chicken is accompanied by farro risotto, root vegetables, carmelized onion jus and an infinite amount of flavor. While the same must be said of their olive oil poached king salmon (puffed quinoa, whole grain mustard, braised endive, and brown butter sauce).
You’re given the option to architect a four course prix fixe. And on these premises more is more, so it’s something to consider. But that’s all you need think about, because they’ve done the work while you reap the benefits. And it doesn’t get fresher or better than that.