Blackfish Restaurant Review

119 Fayette St. (First Ave.) Send to Phone

BYOB brings sophisticated dining to Conshy.

Cuisine

American

Open

Lunch Tues.-Fri., Dinner Tues.-Sun.

Features

Reservations suggested
Casual

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Caterer-turned-restaurateur Chip Roman brings his culinary prowess to Blackfish, an unpretentious little storefront BYOB along Conshohockenâ€™s main drag. Roman, who worked at Vetri and Le Bec-Fin before starting his own catering company, lends a fine sensibility to a menu that sings with inventive touches. The menu changes daily and seasonal ingredients are front and center in dishes such as Atlantic swordfish with house-cured tomatoes and arugula. The surf â€˜nâ€™ turf includes a seared day boat scallop paired with a braised short rib and a dollop of parsnip purÃ©e. The signature blackfish is served crisp, with a trio of pumpkin purÃ©e, spiced quince and celery root. Prices are high for the â€™burbs but Romanâ€™s cuisine is spot on. Desserts are straightforward. Try the cinnamon sugar beignets with spiced anglaise. Ask about the special four-course $45 menu.

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Blackfish-Conshy no good! by Jenny7y on 08/22/2008

I recently dined at Blackfish - Conshohocken and thought you would be interested in hearing about it. It is very cramped and very over priced for the portion size. Although it is thought to be "fine-dining" the little food we got was not even cooked correctly, (i.e. I ordered their version of a surf and turf which was two medium sized scallops and a 4"x4"x4" short rib, both very overcooked with less than a cup of potato crisp shavings as the sides. We left hungry and broke! Also, because the place is so cramped we heard the table next to us, who were obvious regulars, complain about their fish being overcooked and the waitress didn't take the dish back or discount their bill. The only nice thing about the place is it is BYO.