MICHELIN Guide’s Point Of View
This gleaming kitchen for serious eaters is located deep within the compound that helped elevate this industrial quadrant of Bushwick into a perch for haute cuisine. It takes a bit of a luck to score a seat at Blanca, as seating is limited and very much in demand, but you'll feel blessed indeed once you settle in. Here, products and dishes take inspiration from around the world, while warm, fluid service keeps the mood friendly among the small group. Blanca serves a carefully conceived multi-course tasting that promises immense creativity and an artist’s ability to weave an unforgettable experience. This is dinner theater, with all eyes fixed on the open kitchen of Chef Carlo Mirarchi quietly turning out plates of perfection. The execution, even in simple dishes, is par excellence. Menus aren't presented until the end of the meal, but list dishes like sunflower seed "milk" topped with Pink Lady apple cubes and a mouth-coating grating of foie gras, tied together with chili and salt flakes. Fantastic pastas include tightly wound strands of cavatappi tossed in a spicy, creamy sauce made ultra-rich with the addition of Hokkaido uni. Makrut lime makes coconut ice and cashew ice cream refreshing and quite delicious.