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Blackfish
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Philadelphia Magazine
If nothing else, try the liquid-center foie gras terrine with sour cherry, pistachio and toasted brioche. Don't forget to save room for the feather-light cinnamon-spiced beignets.
If nothing else, try the liquid-center foie gras terrine with sour cherry, pistachio and toasted brioche. Don't forget to save room for the feather-light cinnamon-spiced beignets.
Greg R.
0-2 having our table ready at our reservation time. So lame for this level restaurant.
0-2 having our table ready at our reservation time. So lame for this level restaurant.
Philadelphia Magazine
Philadelphia Magazine's pick for #1 best restaurant in Philadelphia!
Philadelphia Magazine's pick for #1 best restaurant in Philadelphia!
Philadelphia Magazine
Chip Chip Roman helps make this a great suburban restaurant. Why drive all the way into the city when you can get downtown class and cuisine minus the traffic jams and parking wars?
Chip Chip Roman helps make this a great suburban restaurant. Why drive all the way into the city when you can get downtown class and cuisine minus the traffic jams and parking wars?
Dan S.
Absolutely delicious. It's BYOB too! ($2 corkage fee)
Absolutely delicious. It's BYOB too! ($2 corkage fee)
Alison K.
Yellowtail sashimi is absolutely the best - tender and flavorful. It'll knock your socks off.
Yellowtail sashimi is absolutely the best - tender and flavorful. It'll knock your socks off.
Juliette D.
The duck breast is amazing - perfectly seared on outside & juicy in the center. The salmon appetizer is delicious. And whatever you do, order the beignets!
The duck breast is amazing - perfectly seared on outside & juicy in the center. The salmon appetizer is delicious. And whatever you do, order the beignets!
Cathy S.
Best spare ribs!!! Creme Brûlée to die for!!
Best spare ribs!!! Creme Brûlée to die for!!
Ashesh S.
get the chocolate dessert! to die for!
get the chocolate dessert! to die for!
Foobooz Philadelphia
Tuesdays feature four courses—plus the odd amuse-bouche—for $45. If Only: There were a spot to wait for your table without looming (and salivating) over someone else’s.
Tuesdays feature four courses—plus the odd amuse-bouche—for $45. If Only: There were a spot to wait for your table without looming (and salivating) over someone else’s.
Bill A.
If you don't do the chef tasting ypur dumb
If you don't do the chef tasting ypur dumb
Food Network
Blackfish is BYOB, so arrive armed with a bottle of crisp white — such as Albariño or Sauvignon Blanc — and robust red — think Burgundy or Zweigelt — to best complement the food. Via CityEats.com
Blackfish is BYOB, so arrive armed with a bottle of crisp white — such as Albariño or Sauvignon Blanc — and robust red — think Burgundy or Zweigelt — to best complement the food. Via CityEats.com
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