Bar Blanc, which opened just before the New Year in a narrow little space on 10th Street in the West Village, seeks to be two restaurants in one. As the name suggests, it is a bar, a place designed, in accordance with the casual, downsize fashion of today, for cocktails and intimate chatting and the appreciation of fine though not overly pricey wines. But as the name also suggests, this is a bar with certain stylistic and culinary pretensions. Call for a reservation and chances are you will get a brisk French accent on the other end of the line. The salmon on the menu is described as “gently cooked,” and the pork isn’t just pork, it’s “milk-fed porcelet.” The actual bar is made of polished white marble, and the banquettes are upholstered in disco-style white leather. More than a few patrons are dressed in jackets, or stiletto heels, and as they sip their sophisticated Brunellos in the soft, clubby gloom, they’re treated to the low, incessant thrum of Euro club music.
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