The Latest Dish…

The Latest Dish on Philadelphia Area Restaurants, Chefs and Food

Dish’s Dallyn Pavey featured in Main Line Today Magazine… Thursday, March 26, 2009

Filed under: Food and Restaurants — thelatestdish @ 4:11 pm

Hip Quotient

A publicist infuses her Radnor home with mod mid-century flair.

(page 1 of 2)

Homeowner Dallyn Pavey snuggles with a furry friend in her favorite chair.Homeowner Dallyn Pavey snuggles with a furry friend in her favorite chair.

When Dallyn Pavey moved to Radnor’s Rebel Hill two years ago, she knew exactly what she wanted for a housewarming gift: an Eero Saarinen Womb Chair. It had to be red—just like the one her parents owned when she was a little girl. Now, the pod-shaped piece and its matching ottoman command a prominent space in the living room of Pavey’s townhouse.

Next to the chair is another Saarinen original—a pedestal side table with a marble top. On it, a two- sided picture frame shows Pavey as a baby perched in her beloved chair. On the flip side: an image of her mom as a young woman, sitting on the same piece.

Growing up in Narberth, Pavey was surrounded by work from the likes of Saarinen, Charles and Ray Eames, and Harry Bertoia. All are showcased in her new home. “My last place was mid-century modern,” she says. “So my mother started passing pieces of furniture down to me.”

Pavey wanted to maintain that clean, contemporary aesthetic in Rebel Hill. “The furniture from this period is more like pieces of art or sculpture, rather than just tables and chairs,” says Pavey. “Some are displayed at the Museum of Modern Art.”

Among the holdovers from Pavey’s childhood: a surfboard table designed by the Eames in the early 1950s. The books neatly stacked on it reflect the three loves of her life: food, music and architecture.

Pavey runs Dish Public Relations, representing chefs and restaurants in the area. Before that, she was in music industry management, with such clients as the Hooters and KISS. “Working with rock stars and bands is the same as working with chefs and restaurants,” says Pavey. “It’s the same skill set.”

Another of Pavey’s living room highlights is a Bertoia Wire Diamond chair, its mesh construction hailed as a classic mid-20th-century design. Hanging above the Italian Cassina couch are two Andy Warhol lithographs. A Mirro Medallion collection of vintage 1950s aluminum serving pieces is displayed on a contemporary open shelving unit not far from a bubble-top Sears Silvertone turntable from the same era.

Soaring 20-foot ceilings make the living room feel larger than it is, and three levels of windows on either side of the fireplace allow for plenty of natural light. The openness grabbed Pavey’s attention when she first toured the house. “I didn’t want to move into something that felt like a box,” she says. “This is very loft-like for the suburbs.”

The living room’s ample natural light and soaring ceilings give it a loft-like ambiance—its urban vibe enhanced by an Eero Saarinen Womb Chair, an Eames surfboard table and other mid-century furnishings.The living room’s ample natural light and soaring ceilings give it a loft-like ambiance—its urban vibe enhanced by an Eero Saarinen Womb Chair, an Eames surfboard table and other mid-century furnishings.

Pavey’s townhouse is one of only a few in the development with a kitchen that opens to the living room, the two separated by a breakfast bar. Taking it a step further, Pavey added a horizontal pass-through between the kitchen and the dining room. “I love to cook and entertain,” she says. “No matter how many people are here, they’re always hanging out by the kitchen.”

The kitchen features cherry wood cabinetry and sleek, silver hardware accented with stainless steel appliances. Red is used throughout the home—even in the vintage Dansk pots atop the stove.

A George Nelson clock is among the many mid-century modern pieces that enliven the kitchen. Made in the late 1940s, the whimsical timepiece—with its 12 balls representing numbers—is one of Nelson’s most iconic designs. In lieu of bar stools, Pavey chose high-top chairs similar to the Saarinen Tulip chairs in the dining room.

To supplement the pieces from her family, Pavey has collected many things while traveling. She’s also had some success on eBay. “It’s fun having a house decorated in a certain era, because you’re always on a search for cool stuff from that time,” she says.

Continued on page 2 …
 

Blackfish featured on Aroundphilly.com Thursday, March 26, 2009

Filed under: Food and Restaurants — thelatestdish @ 2:14 pm

Aroundphilly.com features Blackfish opening in Stone Harbor & Chef’s Tasting in Conshohocken.

aroundphilly1

March Food MadnessMarch 26, 2009
By: Claire Harlin
An Un-beet-able New Blackfish
New Jersey’s Blackfish Stone Harbor begins taking reservations on April 1 for it’s tentative May 9 grand opening. An endeavor of Philly chef Chip Roman and his business partner John Sprandio, the 200-seat, white tablecloth restaurant will be the shore sibling to Blackfish Conshohocken (which was previously located in Avalon, NJ). Located at 9628 Third Ave. (the 78-year-old tradition known as Old Henry’s), the new Blackfish will feature a list of more than 30 wines to compliment a menu of bar snacks ranging from $3 to $14 and entrees ranging from $28 to $39.

Iron Chef
Meanwhile, Roman is going Iron Chef-style and offering $45 four-course tastings every Monday at Blackfish Conshohocken, each week focusing on a single unique ingredient. On March 30, he’ll be serving up his “study of asparagus,” which will include white asparagus soup, asparagus tempura, a salmon entrée (with an asparagus side, of course) — and, last but not least, white asparagus ice cream for dessert.

 

City Paper features Ansill video on CityPaper.net Thursday, March 26, 2009

Filed under: Food and Restaurants — thelatestdish @ 12:57 pm
 

Rick Nichols features Cezanne Salad at Friday Saturday Sunday Thursday, March 26, 2009

Filed under: Food and Restaurants — thelatestdish @ 11:57 am

Good Taste

Salad as still life

frisatsunlogocrop

Continuity is the watchword at Friday Saturday Sunday, at 35 now one of the city’s longest-running and loyally patronized dining rooms. Upstairs at the Tank Bar, you can still get the signature jumbo lump crab cake, unfiddled with, just the way you remember it. But owner Weaver Lilley isn’t above adding a new wrinkle, or in the current case, a new salad celebrating the Art Museum’s “Cézanne and Beyond” exhibit, running through May 17. Lilley, a “big Cézanne fan,” said he studied the artist’s still lifes to come up with a salad resonant of their mood. The result is a simple, fresh salad of thinly sliced Bosc pear, crisp Honey Crisp apple, and red grapes (some of Cézanne’s most frequent models), with Roquefort cheese over a tender bed of butter lettuce. One trick: The fruit is tossed with the lettuce in a spicy vinaigrette, then re-posed on the top of the salad.Cézanne Salad, $10 (or on the house with a ticket to the exhibit), Friday Saturday Sunday, 261 S. 21st St., 215-546-4232, www.frisatsun.com.

– Rick Nichols

 

Friday Wine Classes at Savona 6 wines & hors d’oeuvres for $25 Tuesday, March 24, 2009

Filed under: Food and Restaurants — thelatestdish @ 4:50 pm

Friday Wine Classes at Savona
This Friday, March 27 at 5:30 PM, Savona’s Sommelier, Melissa Monosoff will explore:

Undiscovered California
Everyone knows Napa and Sonoma.  We will explore regions and grapes to the north in Mendocino County for Sparkling Wines and to south in Paso Robles for Zinfandel and Cabernet Sauvignon and even further south in Santa Barbara for top end Pinot Noir.

The cost is $25 per person and includes a selection of three whites and three reds, as well as hors d’oeuvres prepared by Executive Chef Andrew Masciangelo. Classes fill up fast so call  610.520.1200 for reservations.

100 Old Gulph Road * Gulph Mills, Pa 19428 * 610-520-1200 * www.savonarestaurant.com
 

Chip Roman’s Next Chef’s Tasting at Blackfish… Tuesday, March 24, 2009

Filed under: Food and Restaurants — thelatestdish @ 11:00 am

A STUDY OF ASPARAGUS (Monday, March 30th sample menu):

4 Courses $45 per person
First Course:
White asparagus soup, champagne,
smoked salmon egg

Second Course:
Asparagus tempura,
sweet and sour sabayon

Third Course:
Salmon, asparagus, morel mushrooms, asparagus sauce

Fourth Course:
White asparagus ice cream, chocolate, malt

A Study of Beets coming Monday, April 6th!

A la carte menu is also available.

Dinner is served from 5:00PM – 10:00PM.  Call 610-397-0888 for information and reservations.


About Blackfish BYOB______________________________

James Beard semifinalist for Rising Star Chef of the Year (2008 & 2009) and Best Chef Mid-Atlantic (2009), chef/owner Charles “Chip” Roman describes Blackfish as seafood centered, progressive American cuisine with French influences.Blackfish was named the #3 Restaurant in Philadelphia and Best Restaurant Suburbs by Philadelphia Magazine. As well Best New BYOB by Mainline Life. Blackfish also received 3 Bells by acclaimed restaurant critic, Craig Laban.

119 Fayette Street * Consohocken, PA * 19428 * 610-397-0888
blackfishrestaurant.com

 

Upcoming Blackfish Chef’sTastings: 4 Courses for $45 Wednesday, March 18, 2009

Filed under: Food and Restaurants — thelatestdish @ 11:08 am

Monday Chef’sTastings: 4 Courses for $45_________________

Every Monday Blackfish chef/owner Chip Roman will create a 4 Course Chef’s Tasting for $45 per person (plus tax and gratuity). The menu will focus on a single ingredient each week. Upcoming menus include…


A Study of Foie Gras
(March 23rd sample menu):

First Course:

Smoked foie gras terrine, citrus

Second Course:
Foie gras consommé, serrano ham,
brussels sprouts, pomegranate

Third Course:
Poulard, wild mushrooms, foie gras sauce

Fourth Course:

Chocolate, hot foie gras oil, thyme gelato

__________________________

A Study Of Asparagus (March 30th sample menu):

First Course:
White asparagus soup, champagne,
smoked salmon egg

Second Course:
Asparagus tempura,
sweet and sour sabayon

Third Course:
Salmon, asparagus, morel mushrooms, asparagus sauce

Fourth Course:
White asparagus ice cream, chocolate, malt

A Study of Beets coming Monday, April 6th!

A la carte menu is also available.
Dinner is served from 5:00PM – 10:00PM.
Call 610-397-0888 for information and reservations.
 

New Italian Delight Menu at Stella Blu Wednesday, March 11, 2009

Filed under: Food and Restaurants — thelatestdish @ 3:55 pm

Stimulate your appetite at Stella Blu with the NEW Italian Delight Menu!

Stimulate your appetite with Stella Blu’s new Italian Delight menu. The new Italian menu will be offered for dinner beginning at 5:00pm on Monday, Tuesday and Wednesday evenings.

All entrees are priced under $20 and include soup or a salad and garlic bread.

Italian Delight Menu

Garlic bread

Choice of: White Bean and Escarole Soup or House Salad

Entrees
Spaghetti and Mama Marys Meatballs in our slow cooked gravy 14
Cheese Ravioli and Meatballs 15
Fettuccine Alfredo with Grilled Chicken 16
Mussels Fra Diavlo 16
Potato Gnocchi with Sweet Sausage and Broccoli Rabe aioli 16
Penne Vodka with Prosciutto, Red Onion in a Tomato Vodka Blush Sauce 18
Shrimp Scampi over Linguini 19
Call 610-825-7060 for reservations.
____________________________________________________

Saint Patty’s Day at Stella Blu

Stella Blu is offering a special Saint Patty’s Day menu on Tuesday, March 17 only. Be sure to also take advantage of our Happy Hour $5 drink specials and 1/2 price Small Plates!

Saint Patty’s Day Menu
Irish Corned Beef and Cabbage Springroll 7
Salmon Boxty 22
Shepherd’s Pie 16


A la carte menu is also available.

____________________________________________________

Live acoustic Music on Thursday Friday & Saturday
at Stella Blu’s Star Bar
logos
The late night scene at Stella Blu’s Star Bar is in full swing. Starting at 9:00pm on Thursday, Friday & Saturday nights enjoy live acoustic music, while sipping on $5 specialty cocktails.

The Star Bar is a great alternative for cocktails, conversation and live acoustic music.

101 Ford Street * West Conshohocken, PA*  610-825-7060
stellablurestaurant.com
 

CHEF CHIP ROMAN TO OPEN BLACKFISH STONE HARBOR Wednesday, March 11, 2009

Filed under: Food and Restaurants — thelatestdish @ 2:29 pm

CHEF CHIP ROMAN TO OPEN BLACKFISH STONE HARBOR
OPENING SET FOR MOTHER’S DAY WEEKEND
blackfish-elevsmall
STONE HARBOR, NJ – (March 11, 2009) On May 8th, 2009, Philadelphia Chef, Chip Roman and his business partner, John Sprandio will open Blackfish Stone Harbor (9628 Third Avenue, 609-967-9100). The shore sibling to Roman’s original culinary masterpiece, Blackfish Conshohocken, previously located in Avalon, NJ, is moving to the location of the 78 year-old tradition known as the old Henny’s. The space will undergo a major overhaul and enjoy a grand re-opening on Mother’s Day weekend under it’s new identity, a 200-seat, white tablecloth restaurant complete with a bar area which will seat up to 75 people.

The new location spans 5000 square feet and will be designed and renovated by Stokes Architecture <http://www.stokesarch.com>, a firm well known for designs such as Starr Restaurant’s Buddakan and Continental in Atlantic City, and Continental Midtown as well as Cape Advisors’ properties including the Chelsea Hotel in Atlantic City and Congress Hall in Cape May.

Like Blackfish in Conshohocken, Blackfish Stone Harbor will feature Chip Roman’s progressive American gastronomy with a seafood focus and signature items such as a saffron-scented Bouillabaisse, and “Surf and Turf” of glazed beef short ribs and day boat scallops. Open for lunch, dinner, and late night dining, Blackfish Stone Harbor’s seasonal menu will present starters in the $10-19 range, entrees from $28-39, desserts from priced from $7-12 and a bar menu with snacks ranging from $3-14.

“I want the menu to be fun, it’s the shore!” says Chef Roman, a James Beard semifinalist for Rising Star Chef of the Year (2008 & 2009) and Best Chef Mid-Atlantic (2009). “I’ll be cooking with some of my favorite summer ingredients, Jersey corn and tomatoes and all of the great fruits and vegetables from the local farmers.”

Roman has been working with Moore Brothers to create a select and impressive wine list with over 30 wines, which will compliment bar offerings set to include a specialty cocktail menu, as well as a selection of vintage cocktails.

“I heard great things about this talented young chef and approached him about the project”, says first-time restaurateur John Sprandio of Chestnut Hill. “Our goal is to create a total dining experience with exemplary service and creative, yet approachable food. Chip Roman fit the bill 100%!”

Blackfish Stone Harbor will be open for lunch, dinner and late night seven days a week. Monday through Thursday from 5 until 10 pm, Friday and Saturday from 5 until 11 pm, and Sunday from 4 until 9 pm.  Late night menu will be available 10 pm – 2 am. Lunch will be served from 11:30 am to 3 pm daily, with brunch available on Sunday from 9 am – 3pm. Blackfish Stone Harbor also offers catering for special events and parties. Events range from exclusive private parties on the premises, to intimate gatherings in your home. For more information, or to make a reservation, please call 609-967-9100 or visit www.blackfishrestaurant.com.

Blackfish Stone Harbor is the first phase of a three phase project called, Shelter Haven Resort and Spa. Construction will begin this fall on Phase Two, a LEED certified (Leadership in Energy and Environmental Design), green hotel just across the street <http://www.usgbc.org/DisplayPage.aspx?CMSPageID=222>. Shelter Haven Resort and Spa will house 25 bayside hotel suites with water-front views. Blackfish Stone Harbor will move into the hotel when it is completed in February 2011. Shelter Haven and Blackfish will use geo-thermal heating and cooling systems, solar panels on the roof, recycled glass on the counter tops and reclaimed Hickory wood in the lobby and banquet area. Phase Three will demolish and reconstruct the building previously housing Blackfish (in the old Henny’s space), with additional hotel suites and an award-winning spa. It is scheduled to be completed in 2012.

 

Complimentary Cézanne Salad at Friday Saturday Sunday Wednesday, March 11, 2009

Filed under: Food and Restaurants — thelatestdish @ 2:04 pm

See Cézanne.
Then eat the salad!


See “Cézanne and Beyond” at the Philadelphia Museum of Art now through Sunday, May 17th. Then, bring your ticket to Friday Saturday Sunday and get a Cézanne Salad “on the house” with your entree. Offer available every night!

Enjoy your Cézanne at Friday Saturday Sunday. Then, make it at home! Get
the recipe here
!

Call 215.546.4243 go to opentable.com to reserve your table.


1/2 Price Happy Hour
at the Tank Bar



Plus
$3 – $5 Snack Menu

Introducing Friday Saturday Sunday’s new 1/2 price Happy Hour. All drinks (including top shelf) are offered at 1/2 off the regular price. Enjoy $5 martinis, $4 glasses of wine and $2 beers.

In addition, owner Weaver Lilley is offering a new Tank Bar Snack Menu. All items are priced at $3 – $5. Happy Hour at the Tank Bar is Monday through Friday from 5:30 – 7:30PM.


Snacks at the Tank Bar

Marinated Olives in extra virgin olive oil – 3
Lemon juice, garlic, rosemary and a touch of hot pepper.

Artichoke Truffles – 5
Artichoke hearts rolled in goat cheese and cream cheese
with spices and parmesan cheese.

Spiced Mixed Nuts – 3
Assorted nuts, cashews, peanuts, walnuts and pecans roasted
with red pepper, brown sugar and coarse salt.

Wasabi Deviled Eggs – 3
Classic deviled eggs flavored with mustard and a dab of wasabi.

Hummus Platter – 4
A spicy blend of chick peas pureed with lemon juice and other spices.
Use the assorted crudités to dip in with.

Smoked Salmon – 4
On cucumber slices with goat cheese and dill.

Belgian Endives (4) – 4
With blue cheese and walnuts, drizzled with a balsamic reduction.

Pastrami Breadsticks – 5
Wrapped with pastrami and arugula.
Use these to dip into a tasty home made thousand island dressing.

*
261 South 21st St. · 215-546-4232 · frisatsun.com
Where every bottle of wine is just $10 above cost.



More on Friday Saturday Sunday


Just one block from Rittenhouse Square, Friday Saturday Sunday is one of the city’s coziest and most romantic restaurants.

An original landmark from Philadelphia’s 1970s restaurant renaissance, Friday Saturday Sunday offers New American Cuisine and a wine list that is priced just $10 above cost.

Friday Saturday Sunday
261 South 21st Street
Just off Rittenhouse Square
Philadelphia, PA 19103
215.546.4232
frisatsun.com

Serving dinner 5:30 PM – 10:30 PM Monday – Saturday
and 5:00 PM – 10:00 PM Sunday

 

City Paper’s Meal Ticket on Chip Roman of Blackfish Wednesday, March 4, 2009

Filed under: Food and Restaurants — thelatestdish @ 2:59 pm

Hot Chef/Butcher Dress

posted by Felicia D’Ambrosio on Wednesday, March 4th, 2009 at 1:21 pm

Chef Chip Roman and his coq

Press releases are behind way more news than you realize. While we’ll leave block-quoting publicists to other, lazier bloggers, we did feel obligated to share this fab photo of James Beard-double-semifinalist Chip Roman, of Blackfish in Conshohocken.

Chef Roman tenderly clutches a rooster against his outfit of crisp, spotless whites and a prom-dress of a protective apron. On a less devastatingly handsome fellow, this would look ridiculous. Here, it’s foodie fantasy.

Blackfish, 119 Fayette St., 610-397-0888, BlackfishRestaurant.com

[City Paper] Meal Ticket

 

Blackfish’s Chip Roman featured on Main Line Today’s Bocconcini Blog Wednesday, March 4, 2009

Filed under: Food and Restaurants — thelatestdish @ 11:48 am

Don’t Hate Me Because I’m Monday

In a brilliant move, Blackfish chef Chip Roman turns an industry night off (i.e. Monday) into an opportunity to eat like, well, a chef.

An interior shot of Blackfish in ConshohockenAn interior shot of Blackfish in Conshohocken

It’s been a while since I’ve had the pleasure of dining at Conshohocken’s Blackfish, one of my favorite BYOs in the area. Last time I indulged, it was in July at chef Chip Roman’s summer digs in Avalon. (This summer, Blackfish Avalon will become Blackfish Stone Harbor. It’ll be open year-round, making an off-season visit to the Shore all the more worthwhile. More details to come on its opening and exact address …)

With the economy the way it is, my out-of-kitchen dining experiences have been limited to places I’m exploring for work. So I was very excited to get an e-mail today touting Roman’s new Monday Chef Tastings, originally conceived to entice his chef buddies into his restaurant for a relaxing, but gastronomically rich, night off. Roman seems to have gotten a soft spot for us “non-professionals,” and beginning March 16, we’ll have the opportunity to join in the decadence.

Considering regular menu prices, this is a pretty good deal—four courses for $45. Dress that up with a boutique-value wine, of which there seems to be plenty these days, and you’re set for an elegant and affordable night out. For optimum enjoyment, diehard oenophiles might want to call ahead to see what eclectic creations are in store that evening.

Sea bass at BlackfishSea bass at Blackfish

Roman’s tastings will focus on a single ingredient each week. To kick things off, the March 16 menu will feature “A Study of Porcini,” with the following dishes:

First Course
Porcini Mushroom Cappuccino

Second Course

Seared Day Boat Scallops: Porcini mushrooms, smoked balsamic

Third Course

Steelhead: Porcini mushrooms, coco beans, red zinfandel

Fourth Course

Chocolate Soup, Chartreuse

Roman recently made the semifinals for James Beard’s “Rising Star Chef of the Year” and “Best Chef Mid-Atlantic,” so rest assured, your trip to Conshy—and Blackfish—will be worth every penny.

And for those who don’t want to be official tasters in Roman’s culinary experiments, the a la carte menu will also be available.

119 Fayette St., Conshohocken; (610) 397-0888, blackfishrestaurant.com

 

Blackfish BYOB: Monday Chef’s Tasting Tuesday, March 3, 2009

Filed under: Food and Restaurants — thelatestdish @ 1:33 pm

Monday Chef’s Tasting: 4 Courses for $45_________________

Most Monday nights at Blackfish BYOB you will
find some of Philadelphia’s most celebrated chefs. They are not there to cook. They are there to enjoy Chef Chip Roman’s award-winning seasonal menu.

In their honor, every Monday beginning March 16th, chef/owner Chip Roman will create a 4 Course Chef’s Tasting for $45 per person. The Chef’s Tasting will focus on a single ingredient each week. The menu on Monday, March 16th will feature A Study of Porcini.

“The Chef’s Tasting on Monday nights will showcase how I like to cook for my chef friends at home”, says Chip Roman, who recently made the semifinals for James Beard’s Rising Star Chef of the Year and Best Chef Mid-Atlantic. “It allows me to be creative and have fun exploring different ingredients each week.”


Sample Chef’s Tasting Menu: A Study Of Porcini

$45 per person, plus tax and gratuity.

First Course:
Porcini Mushroom Cappuccino

Second Course:
Seared Day Boat Scallops – Porcini mushrooms, smoked balsamic

Third Course:
Steelhead – Porcini mushrooms, coco beans, red zinfandel

Fourth Course:
Chocolate Soup, Chartreuse

A la carte menu is also available.

Dinner is served from 5:00PM – 10:00PM.
Call 610-397-0888 for information and reservations.

Lunch Express : Choose 2 for $12________________________

Blackfish serves the most delicious and affordable lunch around. Tuesday through Friday Blackfish offers Lunch Express. Choose 2 courses for just $12, plus tax and gratuity.

Whether you prefer an appetizer and entree, or an entree and dessert, or an appetizer and dessert…it’s your choice to mix and match!

Lunch is served Tuesday thru Friday from 11:30 am – 2:00 pm. Call 610.397.0888 for reservations.


Lunch Express: Choose 2 for $12
Mix and Match your favorite lunch from the menu below.

Appetizer:
(choice of)
Soup du Jour – Seasonal soup prepared daily

Caesar Salad – Crisp romaine, croutons, parmesan crisp

Simple Mixed Greens- Organic mixed greens, house vinaigrette

Entree:
(choice of)

Cobb Salad- Seasonal vegetables, bacon, blue, house vinaigrette

Chicken Pot Pie

Agnolotti – Handmade pasta dumplings, toasted butter, sage

Dessert:
(choice of)
Classic Vanilla Creme Brulee

Molten Chocolate Cake, house made ice cream

A la carte menu featuring the famous “Big Burb Burger” is also available!

Guest Chef: Shola Olunloyo__________________________

Chef Shola Olunloyo will be Chip Roman’s guest chef at Blackfish on
Monday, March 9th.

The menu will be concieved by Chef Shola and will consist of
4 courses for $65 per person, plus tax and gratuity. Dinner will be served from 5:00 – 10:00PM.

Only a few seats remain. Call 610-397-0888 reservations.


About Blackfish BYOB______________________________

James Beard semifinalist for Rising Star Chef of the Year (2008 & 2009) and Best Chef Mid-Atlantic (2009), chef/owner Charles “Chip” Roman describes Blackfish as seafood centered, progressive American cuisine with French influences.

Blackfish was named the #3 Restaurant in Philadelphia and Best Restaurant Suburbs by Philadelphia Magazine. As well Best New BYOB by Mainline Life. Blackfish also received 3 Bells by acclaimed restaurant critic, Craig Laban.

119 Fayette Street * Consohocken, PA * 19428 * 610-397-0888
blackfishrestaurant.com