Blanca

Excellent dining experience at Blanca. Each course had unique flavors and ingredients - while the classics like the empanada and bread we knew would be top notch, we really enjoyed the full menu. One of the more notable dishes for me was the swiss chard with white chocolate sesame, and my partner enjoyed the winter ceviche (i believe it had surf clams in it). We tried 6 different wines with the pairing and not surprisingly, it enhanced each dish! My favorite wine was the Beaujolais, though I appreciated they also included more local specialties from Kato Sake Works and Springs Brewing.Service was fantastic. They noticed the little details (there was a lefty dining at the table, and they ensured cutlery was set on the left) and explained the dishes and ingredients well. Lovely experience, perfect for a celebratory occasion!

Deceptively simple dishes, but often felt like everything could have had something.. more. Had a mussel and cabbage dish that seemed literally just that with a little broth and some green garlic puree. I watched a couple take a bite of it then both shrug their shoulders LOL. Several dishes caused responses like that. Another one was the plantain stuffed into a sweet potato topped with a garlic chip and chili oil on top of tahini. It was good, but nothing made me excited to return. Highlight of the meal for me was the pawpaw sorbet. I will say I didn't leave feeling overly full or gross like I do after some tastings that have a ton of butter based sauces. I enjoyed having dishes I haven't had before like the dense pork belly bread and the Chilean seaweed relish. Service was super fun. Thought the staff were great, made me laugh a few times.Overall: for the price, I think I was expecting more. I need to come back and try another menu.

Blanca. An exceptional culinary experience. Blanca is under the skilled direction of Chef Victoria Blamey who constructs a bold menu that is seafood-centric and infuses new age and Chilean elements that tantalize and invigorate. Blanca features six chefs preparing an 18-course tasting menu that is served out over a three-hour culinary excursion. The flavors are intense and sophisticated through the pairing of seemingly contrary ingredients: pasta with lavender and celery foam, crab empanadas with wakame, crab with sauerkraut.The food is thought provoking and challenges the norms of fine dining. But it works. Very well, in fact.Blanca is located at the back of Roberta's, a graffiti decorated pizzeria and getting to the door is an Indiana Jones-esque trek. The decor is Japanese minimalist; its most notable feature being the large tuna head on the wall.Blanca is well worth the more than $300 per head price. But be warned: reservations are at least two months out so you need to be either very well organized or know someone.

I'm so bummed to only give 2 stars. What was outstanding was the ambiance, experience, and staff. It's a long, experimental meal. There are only a few seats around an open kitchen, so you get to watch the staff cooking, plating, and serving. However, I found the food very lackluster, especially against other Michelin restaurants of similar prices. There were a few dishes that I liked, but most I found incredibly muted if not unpleasant. For example, there was an oyster with a sauce and a candied tuile on top. They suggested you cracked the tuile and take bites with a bit of everything...then it just tasted like there was a shard of sugar sweet candy on my oyster. Not good, very bizarre. At these prices, I can't chance coming back for a menu that underwhelming.

Glad Blanca reopened and finally get to try.Interesting approach but not sure how I feel about it. It's very "internationally" inspired. Some random thoughts during the meal -Crab Empanada is the most generous in size dish that I've seen at any tasting menu joint.Tortilla Bread's texture was very interesting. The crust is much thicker and flakier than usual bread, I enjoyed a lot.Uni soaked in a bed of leche de tigre, and drizzled with hot sesame oil - not exactly sure how this creation came from but feel like it's random and didn't blend well, uni's flavor was lost.Seaweed Tortelli was tasty but couldn't taste seaweed.Korean Spinach suddenly got served?Feel like traveled the world in this meal but not in a cohesive way. Appreciate the creativity behind it though!

I came in with admittedly high expectations, but my friends and I all rated Blanca a 5 or 6 out of 10. Good service made up for somewhat uninspiring food. The first course of citrus and fermented brussels sprouts was delicious, as was the crab empanada. The other seafood courses, including an uni ceviche, were not memorable. Surprisingly, the pasta courses were several notches below what you might have somewhere like Misi; the flavors were delicate to the cusp of blandness and would have benefited from a stronge point of view. Overall, the meal felt incohesive and inconsistent. If I was being taken on a journey, I lost the plot. While I'm glad I was able to experience this menu, there are many other similar caliber restaurants I would return to first.

I can't imagine how disappointed the original owners must be - this is the coldest experience from top to bottom. It is clear the staff fears chef Victoria. I watched her repeat the same story before the bread course to all the diners with not a single word changed from person to person. It seemed painful for her to even offer a smile. So cold and robotic - which is exactly like the restaurant itself. Blanca used to be a culmination of sorts. You would go to Roberta's for the best pizza, pasta, charcuterie, cheese, cocktails, craft beer, natural wine etc. eventually you would make your way to Blanca for something really special. Now they are just mailing in some sort of strange mash up of cuisines to pay off the private equity investors. The sommelier couldn't tell you the difference between a white and a red. It's hard to express how disappointing this is. I will just feel bad for some time to know how far this place has fallen. I hate to think people save up for this experience. I hate to think tourists think this is what Brooklyn has to offer.

Definitely one of the best Michelin restaurants in the greater New York area. It is a little hard to find at first and the area is trendy but you wouldn't think that it would have such an outstanding fine dining experience.

Not sure this version of the restaurant is salvageable. Missing the old Blanca. A few good courses, namely the monkfish liver and the bonito. The crab empanada is maybe supposed to be fun but feels like overpaying for mediocre street food, and the bread course is just burnt. Even the dry-aged steak fell flat. Good service and staff so pains me to write this, but wishing we hadn't gone back to try it again.

I had dinner there and lost my wallet (either at restaurant or my way home). There is NO way to contact them by phone. I tried calling multiple times and no one is ever available. Also i sent 2 emails and they DO NOT RESPOND!!. Super annoying.