Whitman & Bloom is a serious dining establishment. Don’t let that turn you off though. It’s a quaint restaurant tucked away in New York City’s Murray Hill. Serving up accessibly priced inventive, seasonal local eats with a hearty and updated comfort food twist, Whitman & Bloom is a must-try.
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Whitman & Bloom serves brunch and dinner. The cocktail program employs a modern twist on cocktail favorites and also features originals and some that are a little more playful. The beer selection impressively includes a 12-tap craft beer lineup with beers from local craft breweries.
Consulting chef, John J. Loughran’s philosophy is to buy local and be creative. This is evident in every dish he offers at his restaurants as well as the rustic and inviting Whitman & Bloom, which features made-to-order flatbreads from the restaurant’s wood oven, such as the Wild Mushroom, Charred Brussels Sprouts and Ham. He also added reimagined classics to the menu such as the Dryed Hanger Steak with roasted potato, pickled charred cabbage and bone marrow-vinaigrette and the Pan Seared Skate with roasted sweet potato, caramelized fennel and tarragon brown butter to highlight a few.
Owners, Ronan Conlon and Mark Fox teamed up to create this sacred space. With two other amazing restaurants under their belt (Cask Bar & Kitchen and Banc Café), Conlon and Fox tapped Andrew Breslin, a partner in Banc Café and owner of The Red Lion in Greenwich Village to morph Whitman & Bloom from concept to creation. Conlon describes Whitman & Bloom as, “a homey spot that feels like a country kitchen meets farmhouse library.”
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