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Blackstone Restaurant Review: Rich dark woods, well-spaced tables and a frankly romantic feel define this westside steakhouse. We like the Prince Edward Island mussels steamed in white wine and garlic, classic and correct. But we’d skip the overwrought and slightly too-chewy "Asian" calamari. While this place is known mostly for its beef, there are plenty of options embracing fish and chicken. Sauces for grilled meats are extra, as are the sides. Be sure to ask the price of specials, which have reached the upper end of the restaurant's entrée prices. The dessert menu needs to be reinvigorated with some new ideas. The wine list, too, lacks spark and excitement, although you will find something decent to go with your meal.