Andy and I found ourselves in Greenwich Village last Friday night after work and we decided to stop in for some happy hour drinks at Bar Blanc Bistro at 142 West 10^th Street (b/t Greenwich Ave. and Waverly Place).  We had heard about the amazing happy hour special at the bar – 50% off the entire bar menu (not including burger or oysters) and 50% off all cocktails, beer and wines (by the glass/carafe).  We had wanted to check out the new bistro décor and menu, and there was no better opportunity to take a test drive than with the 50% off happy hour (from 6-8 pm now extended through Friday the 17th).  It’s not a huge bar, so get there early to snag yourself a seat. This is really one of those deals that can’t be missed.  I started off with a glass of wine while Andy found himself a Peak Organic Pale Ale.  We ordered the “Bitter Ballen” Braised Beef Ragout Croquettes with Dijon Mustard ($8 = $4 happy hour special), the Duck Liver Mousse with Toasts ($10 = $5 happy hour special), and the Macaroni Cheese Au Gratin with Black Truffle ($9 = $4.50 happy hour special).  Our favorite was the mac n’ cheese, but everything really exceeded our expectations.  The mac n’ cheese was bursting with truffle flavor and the sauce was a perfect creamy consistency.  It was the best I’ve had in ages.  The duck liver mousse was just what I was in the mood for and it came with some tasty pickled vegetables.  The little balls of braised beef ragout (like brisket inside a pastry) were tasty and perfectly crispy on the outside, but the added flavor of the Dijon smeared underneath really kicked them up a notch.  Next time, I am certainly ordering the White Bean and Olive Tapenade Crostini ($7 = $3.50 happy hour special) AND the Fries with Dutch Fry Sauce with additional dipping sauce options (I want to try out the Indian curry spice and the Kaffir lime) ($6 = $3 happy hour special with extra sauces for $1).  I know Andy will be ordering the Bar Blanc Burger with Vermont Clothbound Cheddar, Homemade Pickles, Bone Marrow Bordelaise Mayo and Fries. We saw one go by and he almost jumped out of his seat to follow it. 

Although we had only intended to stop in for a few drinks and a couple of appetizers, we were so impressed by the food (and by the fabulous service, good vibe, and fun music selections) that we had to stay and try out an entrée.  Although the dinner menu was not 50% off, the food was well worth its cost.  We ordered the Hudson Valley Moulard duck chop with faro, vanilla braised leeks, and natural jus ($29) – gorgeously tender meat, perfectly cooked, and spot-on accompaniments.  We also ordered the sautéed Brussels sprout leaves with bacon and apple puree ($8) – so savory and perfectly balanced with the tender cubed bacon (also nice to have as a lighter dish with just the leaves instead of the full dense sprout).  Go for the 50% happy hour deal, but if you end up staying for dinner you certainly will not be disappointed.

Here’s the menu:

Bar Menu
Crostini with White Bean and Olive Tapenade 7
Ham and Fontina Cheese Croquettes with Smoked Paprika Aoili 7
Duck Liver Mousse with Toasts 10
Pancetta Wrapped Sardine with Fresh Basil 8
Macaroni Cheese Au Gratin 7 with Applewood Smoked Bacon 8 or Black Truffle 9
Home Made Country Terrine, Cornichons, Toasts 10
Market Oysters 2.95 each
Fries with Dutch Fry Sauce 6
Add’l Dipping Sauce 1
Indian Curry Spice
Chipotle Mayo
Honey Mustard
Blanc Burger, Vermont Cheddar, Homemade Pickles, Bone Marrow Bordelaise Mayo, Fries 15
Chef’s Selection of Cheese 14

Bistro Menu
(PLUS SEASONAL MARKET SPECIALS)
Hors D’Oeuvres
Crostini with White Bean Purée and Olive Tapenade 7
Duck Liver Mousse with Toasts 10
Pancetta Wrapped Sardine, Fresh Basil 8
Ham and Fontina Cheese Croquettes, Smoked Paprika Aoili 7
Home Made Country Terrine with Cornichons, Toasts 10
Market Oysters 2.95 each

Appetizers
BABY BOSTON LETTUCE AND HEARTS OF PALM SALAD 12
Poached Egg, Aged Pecorino Cheese, Balsamic Vinegar Oil

LIGHTLY CURED KONA KANPACHI 12
Anchovy Yogurt, Fresh Cucumber, Celery, Sea Beans

CRISPY SWEETBREAD AND BERKSHIRE PORK BELLY SALAD 15
Lentils, Chorizo, Watercress, Fennel Slaw, Sherry Vinegar

SEARED MAINE DAY BOAT SCALLOPS 18
Curried Carrots, House Cured Lardo, Bibb Lettuce Sauce

SOUP DU JOUR
SEASONAL MARKET SALAD

Entrées
SEARED BLACK COD 26
Wilted Arrowleaf Spinach, Celery Root, Fennel, Saffron Sauce, Salt Cod Brandade

LOCH DUART SALMON 26
Braised Escarole, Roasted Radish, Chesnut – White Wine Sauce

SLOW ROASTED ALL NATURAL CHICKEN BREAST 26
Parsnip, Comte Gnocchi, Leg Meat Confit, Black Truffle

SLOW ROASTED DUROC PORK LOIN 30
House Made Sauerkraut-Braised Pork Shoulder Terrine
Grainy Mustard Sauce

SIDES 8
MACARONI CHEESE AU GRATIN 7
Add: Applewood Smoked Bacon 8
Black Truffle 9
SAUTÉED BRUSSELS SPROUT LEAVES WITH BACON, APPLE PURÉE 8
SAUTÉED BABY BOK CHOY WITH BACON 8
CAULIFLOWER AU GRATIN with Gruyère Cheese 8
ROAST FINGERLING POTATOES 7

FRIES WITH DUTCH FRY SAUCE 6
Add’l Dipping Sauces 1
Indian Curry Spice, Chipotle Mayo, Honey Mustard,

CHEF’S SELECTION OF CHEESE 14

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