"Every meal at Foul Witch begins with a complimentary portion of bread and butter: a wedge of crisp, oil-slick focaccia; a length of sour baguette, bien cuit; an enormous dollop of yolk-yellow butter, soft as cake frosting, salted like the sea. The chef and co-owner, Carlo Mirarchi, led the kitchen at the currently shuttered Blanca, a restaurant within a restaurant at Roberta’s that offered experimental, couple-hundred-dollar tasting menus. His most famous dish at Blanca, a single raviolo filled with a tremendous portion of ’nduja (a fiery paste of pork and Calabrian chilies), its heat only barely tamed by a garnishing pinch of blood-orange zest, was a bite of genius: seductive, confrontational, utterly terrific. Blanca’s tasting-menu DNA is evident in Foul Witch, in the menu’s inventiveness, and its nonchalant use of ultra-luxury ingredients, but the restaurant is à la carte, with dishes portioned accordingly." - Helen Rosner
