Farm-focused eatery Blenheim to open in the West Village

Acclaimed Gwynnett St. chef Justin Hilbert returns to the kitchen, dispatching a five-course tasting menu nightly

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  • Photograph: Liz Clayman

    Blenheim

  • Photograph: Liz Clayman

    Blenheim

  • Photograph: Signe Birck

    Blenheim

  • Photograph: Signe Birck

    Blenheim

  • Photograph: Signe Birck

    Blenheim

  • Photograph: Signe Birck

    Blenheim

Photograph: Liz Clayman

Blenheim

Running a farm-to-table restaurant is heaps easier when you have 150 acres of farmland at your disposal. At Blenheim, Morten Sohlberg and Min Ye’s 45-seat West Village operation—outfitted with glass barn doors and copper-sided tables—ingredients are trucked in directly from the resto’s eponymous Catskills farmstead. Nature’s whims dictate what chef Justin Hilbert (Gwynnett St., wd~50) turns out on his daily rustic five-course tasting menu: fiddlehead ferns with goat’s-milk butter and roasted lemons; pig’s head with fermented rice and radishes; and wood pigeon with boiled peanuts and soured berries. Jonathan Russell, of Savoy and Mas (farmhouse), taps into the farm feel behind the bar, using the acres’ herbs and tree sap in cocktails like the rye-and-egg-white Maple Harvest, while the wine list highlights biodynamic varietals. 283 W 12th St at 4th St (212-243-7073)


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