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I
found myself at Whitman & BloomLiquor Company again (here and here) last week for the launch of their all new-winter menu. It felt just the same as I
stepped in; a cozy, warm, “literary retreat.” Whitman & Bloom still feels
like a hideaway, holding onto its own secret. However, last Tuesday night it
was buzzing with music, the clink of glasses and familiar chatter. The long bar
at the front was lined with patrons, smiling and taking in the retro farmhouse
decor, while sipping on drinks of stunning colors.
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All
the while, the back room, dimly lit and decorated with flourishes of old school
charm, bookish accents and holiday regalia, was busy. Crisp white plates danced
around the room, featuring winter menu items and as did boards dotted with
meats and cheeses. The bartender was mixing up the specialty drinks like the
1929, Red Root and the Whitman Spritzer with incredible speed, as guests grazed
on small servings and tastes of the latest menu items. Chalkboards high up on
the walls of the room displayed quotes from Ulysses,
which has inspired the literary theme and name of the eatery.
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Whitman
& Bloom inaugurated new items to their rustic American menu, which includes
sharable small plates, tasty flatbreads, colorful salads and hearty big plates.
The intense focus on seasonal creates a compelling shift as the seasons change
and fall bleeds into winter. A hearty kale salad, mixed with plump mushrooms,
tart tomatoes and tangy feta brings in an enthusiasm for fresh dark leafy
winter greens, while the pulled lamb sliders with spicy horseradish yogurt and
crisp red onion, heat from within as winter sets in. The comforting macaroni in
cheese, set in a beautiful shallow casserole, wraps the pasta shells in a
blanket of cheeses like Cheddar and Gruyere with fat flakes of Parmesan for an
adult twist. Pumpkin, mushrooms and sunchokes parade in several of the dishes,
speaking to cooler temperatures and a longing for warmth and heartiness. The
rotation of the seasons and availability of local ingredients forces
opportunities for creativity and innovation by executive chef Eldad Shem-Tov.
The seasonal aesthetic and palate allows for the use of a wide variety of
produce while maintaining the vision of the bar eatery, making every season
something new and exciting.
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On
top of the new menu with all the seasonal flavors that come with the darker and
colder months, Whitman & Bloom is introducing brunch. Starting this Saturday,
December 14, a delectable brunch menu will be available, including twists
on favorite brunch items, ranging from sweet things like pancakes and French
toast, to eggs like benedicts and omelets. Flavorful salads, flatbreads topped
with seasonal ingredients and burgers will be available for those who crave
satisfying savory. Brunch will even include an interpretation of the
ever-popular Cronut. Now Whitman & Bloom will be bringing yet another
dimension to the “new kind of local” in Kip’s
Bay.
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384
3rd Avenue
New
York, NY 10016
Ph.
212-725-4110
RER
12.11.13
