Our weekly food and drink news serves up intel on restaurant openings, chef buzz, culinary events, must-try dishes, and more.
Fiddlehead ferns cooked in goat butter at Blenheim. (photo: Signe Birck)
Actual Farmers do Farm-to-Table at Blenheim
The West Village's new Blenheim takes farm-to-table one step further. Restaurateurs and farmers Morten Sohlberg and Min Ye source almost all of the ingredients, from vegetables to maple syrup, from their 150-acre farm in the Catskills. Chef Justin Hilbert's menu includes dishes like fiddlehead ferns cooked in goat butter and guinea hen with steamed lettuces and hazelnut. The presentation is artful, but the flavors are pure. 283 W. 12th St., 212-243-7073
Narcissa Does Brunch with Doughnuts and Ramp Frittatas
Narcissa is rolling out brunch service with a menu that focuses on chef John Fraser’s use of seasonal ingredients, some of which are sourced from hotelier André Balazs’ Hudson Valley farm. Diners can share French toast bites, a box of doughnuts, and bagel chips before moving on to dishes like a ramp frittata served with ham, English peas, and potatoes. 21 Cooper Sq., 212-228-3344
The garden at Ladurée Soho. (photo: Belathe?e Photography)
Ladurée Soho Unveils Gorgeous Garden
Paris in the springtime in Soho? Ladurée's newly opened garden is the largest such space among all of the brand's locations. The design of the backyard terrace is influenced by Gustave Eiffel and is accented by cherry trees and an antique French fountain. A respite from city life, it is the perfect spot for a summer lunch or afternoon tea. 398 West Broadway, 646-392-7868
Summer Italian Wine Series at SD26
SD26 sommelier Eleonora Tirapelle and a selection of Italian winemakers will host a four-month summer wine series starting May 20 ($65 per tasting). Italian wines perfect for summer sipping—from full-bodied chardonnays to sparkling Franciacorta—will be featured in these interactive tastings. 19 E. 29th St., 212-265-5959
Tom Colicchio's ’wichcraft is a champion of the humble sandwich. The menu is recently got a seasonal revamp with new breakfast offerings such as breakfast toast topped with avocado, goat cheese, and pear almond butter and Greek-style yogurt.