A Fish Story: Blackfish Revisited

Blackfish Reviewed | Photo by Samuel Markey

Blackfish Reviewed | Photo by Samuel Markey

The dining room at Blackfish in Conshohocken is white, but not cold. Not icy, the way some white, restaurant-shaped boxes can be. The dark wood floors help. The matching chairs. The colorful spines of cookbooks stacked on a shelf, making the place look like it’s been styled for an Architectural Digest photo shoot, or maybe something from a summer issue of Martha Stewart Living. Not lively, exactly, but alive.

The white ceilings and white tablecloths and white plates make every color pop. The sharp red of garden tomatoes in a summer salad, the green tangles of seaweed on which sit the stony shells of oysters, the rich, textured yellow-brown of a curry sauce puddling around a fist-sized cut of tilefish perfectly golden from the pan: In this sterility of white-on-white, the plates being put out by Chip Roman’s chef de cuisine, Yianni Arhontoulis, and his crew go off like fireworks. The entire restaurant becomes a blank space, and all you can see are the blooms and sparks in front of you. Everything else fades into the background.

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Australian Black Truffle Dinner at Blackfish

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Australian black truffles.

Need we say more?

Tuesday, August 26th, Blackfish invites you to their Australian Black Truffle Dinner. The tasting menu is comprised of four dishes featuring the prized ingredient. Guests will start with duck and truffle rillettes, followed by truffle dumpling, albacore and truffle ballontine and finish with beef and truffle parfait.

The dinner, curated by chef and owner Chip Roman with the help of chef de cuisine, Yianni Arhontoulis is $65 per person.

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