Blend 111
Vienna / Modern Latin American / $$$$
When former tech CEO Michael Biddick opened Blend 111, he had sustainability in mind. The menu still speaks to this, from the ethically fished scallops to the biodynamic wines to the house-roasted fair-trade coffee beans. But something else distracts diners from the feel-good principles: profound deliciousness.
That’s thanks in large part to new chef Andrés-Julian Zuluaga, who brought with him an affinity for the flavors of Latin America and the Caribbean. Servers bring dishes to the table as if they’re proud parents, confiding their affection for the flavors. It’s easy to taste why.
Just order the red snapper with clams. The crisp piece of flaky fish is surrounded by toothsome farro, peas and shishitos, sunken in a klieg-bright salsa verde. Or try the Marquesa, a chocolate dessert that originated in Venezuela. It’s covered in gold leaf and fresh figs that are just as precious. The layers of chocolate-on-chocolate melt with each other in sweet ecstasy. It’s a meal that will make you happy, but almost as importantly, you’ll still feel virtuous when it’s over.
See This: Wine and eclectic art, including a tile-like wood installation, decorate the walls. The former parking lot out back is now a dining room strung with festive lights.
Eat This: Victory garden salad, red snapper with clams and farro, Marquesa
When to Visit: Wine (or a cocktail or a mocktail) is as much a part of the plan as big-flavored Latin food.
This post originally appeared in our November 2020 issue’s Best Restaurants cover story. For more food reviews, subscribe to our weekly newsletter.
