I’m always up for trying new restaurants in the city, particularly when the menu offers a unique twist on fresh, healthy ingredients. Blake Lane, a California-inspired restaurant, newly located in the UES and featuring locally sourced and organic ingredients, was the perfect spot to meet up with a fellow dietitian after work this past week.
The mission of the restaurant is to “serve delicious, vibrant food that not only looks and tastes great, but also makes you feel great.” And Blake Lane definitely delivered. The presentation of the plates and the interesting combination of flavors and textures in the dishes were refreshing and memorable. Healthy grains and leafy greens fill the menu but Blake Lane can attract all types of eaters, from vegans to vegetarians to even our meat-loving friends. Try the grass-fed hanger steak, Joyce Farms chicken or one of the multiple choices of fish, just to name a few. And at $25 or less for mains and $5 – $13 for appetizers, the price for a colorful, nutrient-packed meal with friendly service couldn’t be beat.
With so many great options, it was hard to choose what to eat. Here is what we ordered:
Charred Little Gem ($8)
A simple dish packed with flavor. Baby gem lettuce, sweet and compact and resembling Romaine, charred to perfection with a hint of salt. (Who knew grilled lettuce could taste so good?) Delicious on its own but enhanced by the creamy, mousse-like avocado dressing which adds a a sweet yet savory flavor.
Tuna Tartine ($12)
Yellowfin tuna, finely diced and mixed with a refreshing broccoli salsa verde. A spicy kick comes from the Aleppo pepper that is lightly sprinkled on top. The tuna mixture sits above a perfectly crisp, grainy slice of toast. A bread well worth the carbohydrates.
Brassica Bowl ($20)
Poached wild trout served on top of charred brussel sprouts, sautéed kale and broccoli. The rich, earthy flavors stem from the Chermoula, a pungent Moroccan herb sauce made from a blend of lemon, garlic and cumin among other spices. But the true beauty of this dish is the artistic display of the beet tahini sauce encompassing the main ingredients in a wave-like motion.
Overall, I thoroughly enjoyed a gorgeous looking, delicious tasting and nutrient-rich meal for an affordable price. If you’re in the UES, definitely check out Blake Lane for a weeknight dinner with co-workers or friends. Or stop by for a drink. Dim lights, a sleek bar and a few high-top tables provide a great setting for cocktails, especially ones infused with antioxidants. Sip on the Tumeric Mule (tumeric-infused vodka, lime and ginger, $13) for a little buzz and an anti-inflammatory kick.
Next on my list to try at Blake Lane are the Charred Sweet Potatoes (dried cherry vanilla vinaigrette, feta cheese and purple basil, $10) and the Olive Oil Cake (mascarpone and sea salt, $8).
1429 3rd Avenue, New York, NY 212-988-4700 www.blakelanenyc.com