Who To Take: a date or someone hankering for fresh and light minimalist fare
On yet another sweltering day in the summer in Manhattan, we trekked over to the West Village in search of light and fresh fare. Blenheim delivered the goods in the form of light salads (including one with toasted quinoa that rocked!), oysters, and ultra light pasta dishes in foamy sauces and creams.
Food on the menu comes directly from their 150-acre farm in the Catskills, called Blenheim Hill. On the farm they also raise free-roaming livestock such as guinea hens, Hereford and black angus beef, heritage pigs, and Icelandic lamb. A hydroponic greenhouse houses the veggies, with year-round varietals of edible flowers, herbs, peas, beans, barley, cucumbers, and heirloom tomatoes.
This spot is cozy and tight, with a wall of tables facing a bar clad in rough wood paneling, and has nice high ceilings for extra breathing room. Morten Sohlberg, one of the owners, used his design talent to create custom-made furniture for the space to extend the soft and minimalist, yet rustic feeling of the space. At the rear of the space is a private dining area known as “The Tool Shed” whose walls are covered in their 18th century tool collection, which can hold up to 26 diners.
Blenheim, 283 w 12th St (northwest corner of w 4th St)