& Fine Food On The Green
Blackwells has the posh look and feel of an upscale steakhouse restaurant with breathtaking views of the Great Rock Golf Course all in the heart of North Fork Wine Country. The atmosphere is warm and romantic with a decor that includes mahogany woodwork, candlelit tables, a cozy fireplace and a quite comfortable lounge.
The Espresso Martini and the Key Lime Martini are also great drink choices, as they were both perfectly – and sweetly –executed. The Espresso Martini (below left) was demurely garnished with rock candy and fresh berries, topped with a dusting of delicate powdered sugar. The Key Lime Martini (below right) was delivered with a perfectly textured graham cracker rim and a blueberry/raspberry straw, also sprinkled with powdered sugar. Both were incredibly delicious, not too sweet yet not too grainy.
We were also treated to a beginning course of various home-baked breads, including whole wheat, pumpernickel with raisins and a seeded flatbread (below left). It was accompanied by a dish of lightly dressed carrots, celery, peppers, olives and pepperoncinis (below right).
Shortly thereafter, we were presented with an array of starter dishes which included Veal and Mushroom Stuffed Ravioli (below left). The homemade ravioli were delivered in a pecorino, romano and olive oil sauce which we found not to be too heavy or rich, but rather complimented the ravioli perfectly.
Next was traditional Fried Calamari (above right) served with a smoked pepper aioli sauce. The calamari had a tender interior and crunchy exterior and the sauce offered the dish a hint of heat.
We then tasted Pan Seared Sea Scallops (below left) with shitake mushrooms and onions that were cooked to absolute perfection. They were golden brown on the outside and white and tender on the inside. The sweetness of the onions and freshness of the mushrooms accompanied by a chiffonade of basil, a drizzle of truffle oil and red peppers, added great depth of flavor.
Their Crab Cakes (above right) were loaded with crab and beautifully presented. The crab and cucumber went well together along with
Mesclun greens and a hint of dill that provided an excellent combination of flavors.
The Chopped Gorgonzola Salad (below left) consisted of finely chopped bacon bits, red onion, tomato, cucumber, romaine and Mesclun greens finished with a white balsamic vinaigrette dressing. The salad was truly a great marriage of flavors.
We began our main courses with the 44oz Porterhouse for two (below). This 27-day aged dry steak was absolutely phenomenal. Served on a sizzling platter, the presentation was enticing, which added to the anticipation. And as we had hoped, this steak did not disappoint. We went with a medium rare temperature and cooked to perfection, both the filet mignon and sirloin part of this steak literally melted in my mouth. It was impossible to choose a favorite of the two, as both were utterly impressive.
We next sampled two delightful seafood entrees beginning with Red Snapper served with in a fresh mango chutney (below left). The snapper was cooked to perfection, not too dry or overcooked, but light and flaky and would easily satisfy any seafood lover’s palate.
Following the fish was a full rack of domestic lamb (below left). The lamb, topped with a light rosemary demi-glace, was superbly tender and well-seasoned. As a side dish, we tasted a delicious shitake risotto, again not too rich and overbearing, as well as a garnish of crispy frizzled onions.
Before dessert we sampled one more seafood item - the Lobster and Corn Beignet (above right). Similar to a fritter or hush puppy, this delicious menu item is made with chunks of fresh Maine lobster and served with a classic aioli sauce, similar to tartar, but with a delightful hint of basil and dill.
For dessert we were treated to four delicious sweet treats. The Cheesecake (below left) was served with strawberries and garnished with mint. It had a moist, golden graham crust, a thick creamy cheesecake center, was topped off with fresh whipped cream, sprinkled with cinnamon and drizzled with a fine raspberry sauce.
The Tiramisu (above right) achieved an amazing blend of flavors. The ladyfingers were soaked to the point of near disappearance and the dessert was a soft, light delicacy.
We continued with the Chocolate Mousse and Fresh Berry Parfait (below left). It was not too rich or overpowering, but rather light and fluffy. Lastly, we sampled the homemade Crème Brule (below right) which was light, sweet and boasted a paper thin, crispy caramelization.
All-in-all, Blackwells was an amazingly satisfying dining experience. The combination of the warm ambiance, polite and knowledgeable staff and unbelievably perfect food, makes it the ideal choice when aiming for an enjoyable evening for business or pleasure.
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