Blackie's
our comments
Shedding its burly red-meat image and part of its name, Blackie’s (formerly Blackie’s House of Beef) has landed squarely in the 21st century adding an improved interior, French executive chef Claude Rodier, upscale steak-and-more menu and seamless service. New image or not, four beef dishes still lead off the menu, from prime rib of beef to a butter-tender 18-ounce porterhouse steak. But Rodier also tempts patrons with such dishes as a rotisserie-roasted duck, gleaming with its lemon-ginger glaze and its delicately darkened skin, a bacon-wrapped pork medallion, sautéed scallops with lobster ravioli, and, another of our favorites, crab cakes fashioned from lump crab meat. Almost a cliché in this town, crab cakes can vary in appeal, but these, though small, are superior: quick seared and no bread crumbs. The result? Pure, tender, sweet crab meat, enhanced by grilled vegetables and a dollop of a rich lime-ginger cream sauce. As for desserts, consider one of the two soufflés. We are also partial to the chocolate and pineapple cheesecake which has pineapple bits layering the crust and a slick of chocolate on top.- April 2005
your comments review this restaurant
My husband's birthday is coming up and when I asked him where he wanted to have dinner. Without hesitation; his response "Blackies." I could not have been happier, because I love Blackies too. From the curb to the table, Blackies hospitality is superb. BTW, the steaks are prepared to your satisfaction and indeed scrumptous. Looking forward to spending a wonderful evening at Blackies with my husband and best friend.
Comment on this reader review
Carolyn
Overall rating 
Food 10 | Service 10 | Atmosphere 10 | Value for money 10
Wednesday, January 27, 2010
You may also like these restaurants:
