It was a beautiful mild Sunday afternoon at the Biltmore and we were looking for a great spot for lunch. The diverse menu and nice patio drew us in so we decided to try out Blanco.
Blanco is what you'd expect of a Mexican restaurant at the Biltmore: stepped up versions of your typical favorites such as burritos, enchiladas, and tacos of course :). We started with the ceviche ($13). It was presented beautifully with a lot of seafood (lump crab and shrimp) and vegetables in a delightful tangy citrus marinade. There were a lot of very roughly chopped, large chunks of vegetables such as cucumber and celery in it though which made it hard to eat with tortilla chips without cutting them into smaller pieces. The largest piece I saw was a 2 inch section of celery. They definitely like everything large and chunky in that ceviche!
I ordered the chicken mole which had a lovely kaleidoscope of colors on my plate from the earthy colored chicken, reddish Spanish rice, and multicolored vegetables topping the plate. The chicken was tender but there were a few bits of gristle in some bites I took, and the mole sauce was good but very sweet compared to other versions I've tried.
Service was attentive and drinks were refilled as needed. Our total for 4 iced teas, one appetizer and 4 entrees was around $85.
Overall it was a pleasant meal and if I'm in the area its a good option for dining.