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Roberta's Tasting Menu tonight, June 6

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We very unexpectedly find ourselves with two extra seats for tonight's tasting menu at Roberta's; anybody interested in taking one (or two) of the spots? Contact me at slcorlis@yahoo.com.

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  1. The seats have been taken. Thanks, fellow Hounds!

    10 Replies
    1. re: slcorlis

      Would love to hear your thoughts afterwards, now that the tasting menu has been ported over to Bianca and seems to have changed format somewhat!

      1. re: lnedrive14

        I had dinner at Blanca last night. In a word: fantastic. This was my first time at Blanca/Roberta's so I can't compare this experience to the old format. I will try to post a full review at some point. But in summary, service was awesome, food was awesome, atmosphere was awesome, and if you can get a seat you would be crazy not to go.

        Some people have compared Roberta's to the chef's tasting at Torrisi. Torrisi was good but for me Blanca blew it out of the water.

        1. re: nextguy

          Great to hear! Going next week to celebrate a special occasion. Though I know its apples and oranges it was a toss up between Blanca and Schwa. Hoping I made the right choice as I so love Schwa.

          1. re: oysterspearls

            I was at Schwa last December. It is a tough call, but I would give the edge to Blanca. Schwa was more wild and imaginative in my opinion but Blanca was just such a memorable experience as a whole. I can't stress just how wonderful the service was, how comfortable the space was (except for the air conditioning which badly needs to be balanced), and just the excitement of each plating. In the last year these were probably my two favorite meals with Blanca being in my top three of all time.

            I agree slcorlis that Torrisi and Blanca should not be compared directly. They are both very different and I only mentioned this as I have seen others draw comparisons. For the record though, I still believe Blanca was a superior experience in almost every way and that is no knock on Torrisi.

            As for the meal, we were served an 81 day aged Wagyu, the Wagyu carpaccio, the lamb, and the poulet rouge just as kiworan79. Also, I don't know why I was surprised by this but the desserts were also great.

          2. re: nextguy

            Definitely great to hear as I am going next Friday (booked, of course, when I thought it was being served at Roberta's). Anxious to hear what you were served (and hoping it included dry-aged duck and 95-day wagyu). One random question: do they still allow you to choose a pizza instead of the cheese course?

            1. re: lnedrive14

              When we were there earlier this week, they had the wagyu (both carpaccio-style and cooked), but (sadly) did not serve the duck or the squab. Instead, we had a fantastic, unctuous and fatty lamb and a poulet rouge. They did not offer to substitute pizza for the cheese course, but we did not ask, so I suspect that they would honor your request if you made one.

              1. re: lnedrive14

                I can't attest to the changes since the move to Blanca as this was my first visit, but I can echo nextguy and say our meal was fantastic. This is an edge of your seat, can't wait for the next course experience, and we loved every minute of it.

                For me, there at not many direct comparisons between the chef's tasting at Torrisi and what's happening at Blanca. The menu at Torrisi is telling a different story, one imbued with history and and a sense of place that has nothing to do with foraging. This isn't a bad thing at all - I loved the tasting menu there when I had it in April.

                We did have the wagyu at Blanca (featured in two courses) and I can't recall being asked if I'd prefer pizza instead of the cheese course. I think it's unlikely that's an option given the move to the new space - the pizza oven is quite a walk away.

                I haven't been to Schwa since July 2009 (and loved everything about that meal except a pasta in brodo with cacao nibs, which just didn't work for me), oysterspearls, but I don't think you'll regret choosing Blanca. Enjoy celebrating your special occasion!

                1. re: slcorlis

                  Perhaps a better comparison can be made with the Chef's Table at Brooklyn Fare. I ate recently at the Chef's Table and it was one of the best meals I ever had. I'm curious if anyone has been to both and how they compare.

                  1. re: PorkyBelly

                    Yes, I do think there are some parallels with the Chef's Table, especially in the early crudo courses at Blanca, which reminded me of Cesar's approach to similar ingredients. That said, I can't really think of a comparison for the dry-aged meats in New York (yes, places like Perla and Marea have dry-aged beef, but this is an entirely different level).

                    1. re: slcorlis

                      I went to Chef's Table at BF back in spring 2010 (lucked out at the $100 price point) and Roberta's tasting last spring. While I remember having a fantastic meal at Chef's Table (and enjoyed listening to Chef Ramirez talking to everyone, which I hear doesn't happen anymore), I had a better meal at Roberta's. With so many courses at Chef's Table and not being able to take pics, I can't say I remember any particular dish. With Roberta's, I was able to take pictures which allows me to remember each dish better and recall what it tastes like (which is the primary reason why I like taking pics).

                      Looking forward to trying to get into Blanca. Chef Mirarchi is killing it these days.

                      @Nextguy - looking forward to your review. The pics in the NY Times article look fantastic. I've also been to Schwa (went last year) and while I LOVED the experience (though NOT the reservation process), a few dishes were misses for me. Would definitely go back in a heartbeat, especially the relatively low price point.

        2. To anyone curious, I've been to both the old Roberta's tasting and the Blanca tasting. Here are my thoughts:

          http://chowhound.chow.com/topics/853891

          http://endoedibles.com