Chef Carlo Mirarchi is a self-taught culinary genius who is regularly referred to as a misfit in the kitchen for his original and somewhat unconventional techniques and flavor combinations. Chef Mirarchi does not look at food the way that many others do and that is what makes dining at Blanca so exciting; you truly never know what you are going to get, but you know it is going to be delicious.
The first inclination that this experience will be unlike any other dining experience is its location. You first go to Roberta’s, a pizza restaurant in Brooklyn, and then will walk behind Roberta’s to another door. When you walk through that door, you arrive at Blanca which a very small room with only enough seating around an open concept kitchen. Void of a lot of décor, Blanca makes no mistake that the focus of the experience will be on the food and nothing else. Blanca features a 19–27 course tasting menu that varies daily with the expectation that each dining experience at the restaurant should be a surprise. The menu is kept secret until you arrive at the restaurant.
The beginning of the culinary adventure at Blanca may be a small scoop of caviar and pine nuts. Maitake with Asian Pear combines mushroom, uni, and a small piece of pear that will leave you wondering what you just ate and when you can have more of it. Vegetables with Brodo is a small break during so many delicious courses, full of flavor but light. The freshness in the vegetables combined with the flavorful broth is something to remember. Perhaps one of the best courses and most unique at Blanca is the bread course. The bread comes to the table looking like a ball of Roberta’s pizza dough, but it is tapped on the top by the waiter and deflated. When combined with a butter dip, this may become your favorite part of an already spectacular meal. You can hope N’duja Ravioli or the Sea Urchin Pasta is on the menu that day because they are a culinary delight.
Due to Blanca’s location in the heart of Brooklyn and the way in which the food is served in a small space, Chef Mirarchi made the very difficult decision to close Blanca’s doors when stay at home orders were first issued at the start of the COVID 19 pandemic. Blanca has since reopened for private dining up to 12 guests only.
Two Michelin Stars
Chef Tony is a 42-year veteran of the food industry and is often known by his peers as “The New Product Guru.” Throughout his illustrious culinary career, he’s earned several notable titles and positions including Acquisition International’s “Most Influential Product Development Expert, U.S.” in 2019.
In 1997, Tony also founded Culinary Systems Inc., a group of culinary consultants that assist with culinary training, restaurant start-ups, concept development, and more. Since then, Tony and his team have generated over two billion dollars in sales for their clients in restaurants, retail, and manufacturing.
The strategic, technical, and culinary skills of Tony and his team can be seen on the menus of national chains, in the portfolio of national food manufacturers, and on the grocery shelves of products produced by major retail companies.