After her celebrated run at Mena in Tribeca, Chef Victoria Blamey has returned to New York’s culinary scene, taking the helm at Blanca in Brooklyn—a restaurant revered for its daring tasting menu and intimate 12-seat setting. With support from Carlo Mirarchi, Blanca’s original founder, Blamey brings her inventive, globe-trotting techniques and Chilean heritage to a new chapter at the once Michelin-starred gem.
Set behind Bushwick’s famed Roberta’s, Blanca offers an immersive, nearly three-hour culinary journey that pushes the boundaries of fine dining. Each course showcases Blamey’s meticulous attention to detail. The menu doesn’t reveal how much work each course entails; that the fermentation process takes days; that before the end of an evening’s service Blamey is preparing dough which needs 19 hours to process; that the spinach leaves take hours to press and wrap; there are shells to shuck; the Donabe rice pot has to be continuously stirred; and a wood oven outside needs regular attention. Beyond the kitchen, Blanca’s experience is enhanced by an extensive natural wine list and music as eclectic as the food.
Executive Chef Victoria Blamey and Chef and Co-owner Carlo Mirarchi sit down with Forbes editor Maggie McGrath to discuss Blanca’s revival, their creative process, and what’s next for the iconic restaurant.
Read more on Forbes:
https://www.forbes.com/sites/kristinwolfe/2024/01/26/stars-have-aligned-chef-victoria-blamey–blanca-in-brooklyn-are-reborn/
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