Blanc Burgers & Bottles will have its grand opening tonight on the Plaza from 5 to 11 at 4710 Jefferson Street.
"As much as we loved Westport, we needed to continue to grow and this space gives us that opportunity. We had to turn away business and we had nowhere for private events," says owner Ernesto Peralta Jr.
Blanc has tripled in size, going from 1,800 to 5,400 square feet. The restaurant can now seat 185 people and, when the weather gets warmer, an additional 40 on the patio. At its location on Westport Road, Blanc could seat just 75.
The new restaurant is split into four sections, each of which is set off by modern white chairs and tables accented by explosions of Blanc's signature orange. The bar area is set apart from the main dining room by a glass divider etched with bubbles to symbolize the bottles half of the restaurant concept. To the left of the main dining room is a private room that seats 40 people, while a second semi-private dining room is also available for events.
"The Plaza came to us with an offer that would allow us to expand, and our lease in Westport expired at the end of the month. I understand that people may be upset, but we have only moved a half a mile," says Peralta (actually, it's a little over a mile).
The arrival of Blanc on the Plaza is potentially the beginning of a new trend that sees locally owned restaurants returning to the shopping district. Ingredient opened on Jefferson Street two weeks ago.
"Thinking local is important," says Peralta. "It's why we try to feature as many local products as possible because if you showcase good, local ingredients, the rest takes care of itself."
Thinking local helped guide the creation of two new appetizers and burgers. The Shatto Cheese Curds ($7) and Peppadew peppers ($8) are the newest starters.
"We coat the cheese curds in a light beer batter, fry them and then add tomatillo chutney to add some sweetness and a vinegary finish," says chef and partner Josh Eans. "The peppadew peppers are stuffed with goat cheese mousse and flash-fried. They're our version of jalapeno poppers and they're real gooey."
The
$100 burger (which is actually $15) is a red wine braised short
rib-stuffed burger with fois gras butter and onion marmalade with a
balsamic glaze and watercress served on a rosemary focaccia bun.
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