Blackstones Steakhouse: It's Not Just for Carnivores

It’s interesting that with all the restaurants to grace our local communities – from the sushi to the noodles, the vegetarian and vegan, the French, Mexican, Italian, Indian and Asian, to seafood – that we don’t have many steakhouses. So when I was invited to attend a media dinner at Blackstones Steakhouse last week I was quick to respond. 

With locations in Greenwich, Stamford, Norwalk and Southport, Blackstones is a name you should know – even if you’re not a meat eater. Each restaurant is slightly different in style and menu. The Southport location is reminiscent of the old world steakhouse. Diners enter to an interior that is elegant with rich red walls, deep woods, and tables dressed in white cloths. The décor, at once modern and old worldly, has a distinctly masculine aesthetic. For those preferring a more casual ambiance, the oversized bar area is warm and welcoming. And from what I have recently learned, boasts a terrific happy hour. 

Blackstones takes themselves seriously. The staff is knowledgeable, attentive and professional, and the food – as it should – takes center stage. If you happen to prefer your protein from the sea, don’t let the word steakhouse steer you away, there are plenty of delicious fish and seafood dishes.

Our evening began with a few appetizers. The Tuna Tar Tar featured generously sized chunks of tender fish, passion fruit, yuzu, baby greens and wonton chips. The dish is perfect for two. There were fried oysters, from which I had to refrain, but general consensus was very favorable. The Blackened Shrimp, in my opinion was show stopping. Jumbo sized shrimp, with a crisp exterior that yielded tender meat and served with pico de gallo, on a bed of cucumber and guacamole which all balanced the heat nicely.

Next our servers brought us two soups. The split pea – made from carrots, celery, onions, chicken broth and split peas – was smooth, creamy and seemed to have a smokiness about it. The Lobster Bisque – made from carrots, celery, onions, potatoes, rice, a lobster base and a touch of cream – was rich and creamy. Generous chunks of lobster meat accented the bowl. This was up there with the best of them. 

We sampled a mixed green salad with mesclun, red onion, beefsteak tomatoes - which were remarkably flavorful for the time of year – and vinaigrette. The simple salad was a nice palate cleanser. The Iceberg wedge with gorgonzola, blue cheese dressing, topped with crispy onion rings and diced bits of bacon, rich and smoky, which melted in your mouth. 

Next to arrive, fish and seafood. Scallops were served over a bed of vegetable risotto, with and delicious lemon white wine sauce. This dish was decadent without being too heavy. The scallops were tender and butter-like. The risotto creamy and nutty. 

We were presented with two types of fish. Pan-seared halibut served over warm spinach and Dijon mustard and a Swordfish served over sautéed spinach and served with pico do gallo. Both fish dishes were beautifully prepared and generously sized. All three dishes, in my opinion, were exceptional and rival some of the better seafood restaurants. 

What’s a steakhouse without the steak? Ah, here we have it. 

A New York Strip and a Filet of beef were next to arrive. I will be straightforward and admit that I am no hardcore carnivore. I tend to gravitate to the proteins that live in the sea. That said, however, there are times I crave a good piece of steak. It must be good. Scratch that, it must be exceptional. 

The New York Strip was everything I had hoped and more. Perfectly seasoned and broiled with just salt, it was served on a sizzling plate with butter. Beneath the crusty exterior a tender pink meat was revealed. Juicy, tender and incredibly flavorful, I was tempted to break out into my best Sally Albright imitation, Yes! Yes! Yes!  

Sadly, as I looked around to see if I could score a bite of the Filet but it had seemingly vanished into thin air. I hadn’t acted swiftly enough. Damn!

I also sampled the pork chop - a magnificent specimen of meat, many, many inches thick. I always worry with pork. I either love it or hate it. This was tender and juicy. The only disappointment, to me, was that it was served with a maple glaze which I did not care for and thought too much sweet. I did notice that the menu lists it served with a lemon and rosemary marmalade. I would have preferred that.

I’m glad to have finally paid a visit to Blackstone, and am happy to recommend it to all in search of a great steakhouse. I should forewarn you –the prices are rather steep. But if you are willing to shell out for a good meal, you won’t be disappointed.  

Blackstones Steakhouse

Locations in Greenwich, Stamford, Norwalk & Southport.

Visit their web site for more information.