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!

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.

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!

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.