A four courses Lobster tasting menu for $49 at a BYOB.  How could I resist this food adventure?  And here it is.

Course 1 – Oddly no amuse-bouche, but instead we went right into the first course (shown below): An open-faced Lobster Sandwich with espelette dressing, quail eggs, garnished with tender greens.  


The lobster (from Maine) was sweet and generous, the bread baked in-house.  Espelette is a kind of pepper, and the dressing made this dish.  I ate the sliced quail egg separate from the “sandwich,” just a personal preference.

We accompanied the first course with a shot of Redemption Rye (whiskey) over ice.  Perfect.

Course 2 – Lobster Risotto with tarragon, marscapone, and black truffle.  Generous pieces of lobster claw in this risotto.


My friend well-characterized this course as comfort food, contrasting the eloquent first and third courses, and this is why we enjoy tasting menus after all.

We had a Cabernet Sauvignon with the remaining courses (although I think a blend – perhaps a Pauillac –  would have complemented better).

Course 3 – Roasted Lobster Tail with cauliflower, grapes, and pink peppercorn vierge.


Lobster and cauliflower works!  I believe the wonderful green cauliflower is a cross pollination called Broccoflower.  The red grapes and pink peppercorn (really a kind of berry) gave sweetness to the dish, perhaps a bit too much, but that is part of the adventure.

Course 4 – Lemon Tart with Swiss meringue and Elderflower.  A sweet and lemon forward finish to a fascinating meal.  Apparently the country-based (Swiss in this case) meringue style has to do with how the sugar is added to the egg whites.  Let it be known – I welcome and love meringues of all nationalities.


The restaurant is named Blackfish in Conshohocken, PA.  They offer four course tasting menus for a reasonable price on select weeknights.  Final thoughts:

  • I have been to this restaurant a number of times and always impressed.
  • I left plenty full (albeit not unpleasantly stuffed).
  • People often forget that BYOB does not just mean wine only (in most places).  Mix it up, bring beer, bring hard liquor for appetizers (though you should buy the restaurant’s mixers and call ahead if you want to confirm what they have).  Bring cordials for desert.  Flasks and mason jars are wonderful inventions if you do not want to bring bottles.
  • Some say they could never afford a place such as this, so they stick with the strip mall chains – Outbacks, PF Changs, whatever.  You may find you are spending maybe $30 a person on food and paying a huge premium on drinks……do the math, enjoy a weeknight out, take pictures of your food.