Black Rock Social House Opens in Bridgeport with Globally Inspired 100% Gluten-Free Menu

Jessica Ryan May 28, 2021

Black Rock Social House opened its doors a couple of months ago in an historic building in the Black Rock section of Bridgeport. The handsome brick building with stunning wood and iron-work lends itself perfectly to the hip new restaurant where its casual fare is paired with an elegant and international flavor profile.

Owner Mark Turocy has over 30 years of restaurant industry experience, from the west coast where he created California’s The Comedy Store’s first food program, to the east, in Connecticut, where he was General Manager of Rizzuto’s in Westport and Atelier Florian in New Haven. Black Rock Social House is his first solo ownership endeavor. “I am honored and excited to be a part of the diverse Black Rock community. It has always been a dream of mine to create a space that encourages social interaction, provides 'feel good' comfort food from around the world, and offers unpretentious service to anyone who visits. No matter who you are, where you are from, or what you believe in; you are family and always welcome here."

A good restaurant needs a good chef, and with Chef Jacob Raitt II, they’ve got that covered. Chef’s diverse experiences with flavors from Japan, France, the Mediterranean, Mexico, and South America are evident as you start to nosh your way through the menu. Prior to joining Mark, he helmed the kitchens at The Chelsea in Fairfield, Cask Republic in Stamford and Mezon Tapas in Danbury.

To play off international inspiration, each month the restaurant will feature cuisine from a different country or region. The month of May celebrated Mexico, June will honor dishes from Ethiopia, July will focus on Jamaica, August will feature Shanghai and, fittingly, October will celebrate Germany. Diners can also enjoy live Jazz every Wednesday evening and Sunday Brunch.

This international comfort food inspired eatery is also 100% gluten-free. While many restaurants have GF options, very few are gluten-free and celiac-safe.

While the gluten-free aspect of the menu is important to people, Mark prefers to focus on the integrity of the food – food for everybody. Black Rock Social has already become a favorite gastronomic destination among those in the Black Rock and Fairfield communities.

The menu, while not large, is diverse. You’ll find plenty for both the carnivore and the Pescatarian. Craving pasta? They have that too.

Let’s start off with the Noshables. These share-worthy dishes are as visually delightful as they are tasty. Mussels are always a winner in my book, but these Prince Edward Island mussels rise to a new level with a Mediterranean twist of olives, capers, sun-dried tomatoes, olive oil, broth and fresh herb, all accompanied by toast pointes for dipping into the jus. I wish there were more toasts to sop up the yummy sauce.

Steak lovers with rejoice with the Lomo Saltado, tender pieces of Flank Steak accompanied by crispy Yukon potatoes, poblano peppers, aji amarillo, and aji verde. The bold flavors were a crowd pleaser for sure. The Short Rib Galbi will leave you crying… for more! Served with a Jicama Napa Slaw and Soy Ginger Glaze, these incredibly tender bites of meat exploded with flavor.

There’s nothing quite as noshable as a charcuterie board (above), and Black Rock Social does it right. Diners can build their own boards. Selections include prosciutto, kielbasa, Duck Liver Mousse, Gravlox, beef tongue, aged cheddar, Grana Padano, triple cream, and Humboldt Fog. Each board comes with pickled veggies, fruit preserves and spiced Marcona almonds, all made in house. Chef’s Duck Liver Mousse and Kielbasa are not to be missed and both are made in-house. The salmon is also cured in-house.

The salad and soup selection is short and sweet with such mouthwatering selections as Sweet Onion and Mushroom Soup with queso, fried lardons, scallions, croutons, and truffle oil. Who doesn’t like a Wedge? Chopped egg, tomato confit, cucumber, spicy bacon and house-made bleu cheese gives this one a personal touch. Grilled Caesar Salad with roasted peppers, tomato, croutons, and Parmesan crisps. The refreshing Melon & Prosciutto Salad is accompanied with Champagne cherries, bitter greens, topped with a white balsamic vinaigrette. Let’s pause for a second to praise the Octopus Salad, with spicy grilled octopus, roasted tomato, torn herbs, Calabrian chili sauce, and quinoa. This intensely flavorful dish is heartier than a traditional salad and is a great dish to share… but honestly, I would consider doubling the dish and having it as my main course it was that good. The flavors and textures along with the perfectly cooked octopus that was crispy and so delightfully tender made a lasting impression.

Moving on to the entrées… the comfort food with an international flair. As you’ll notice everything here is elevated, with hints of those comforting dishes, these are so much more.

The Shepherd’s Pie features a combination of ground lamb and beef, mirepoix, roasted corn, Boursin mashed potatoes, and frizzled onion strings. The Bouillabaisse is a quintessential coastal French classic featuring mussels, clams, squid, shrimp, arctic char, bell peppers and roasted tomato seafood broth. We had the Pan Seared Hangar Steak with garlicky creamed corn, truffle potato, and whole grain Dijon which was juicy, intensely flavorful, and tender to the bite. My favorite – I think – may have been the Mushroom Risotto made with Calasparra rice, mixed forest mushrooms, truffle butter, Parmesan cheese and a mushroom consommé which was poured around the perimeter of the bowl at the table. Is there anything more comforting than a bowl of soft, cheesy risotto? This is comfort reimagined and elevated. I’ll be back for some more of this for sure! The Roasted ½ Chicken “Paprikash” with herb spätzle, roasted peppers in a wonderful traditional Paprika sauce that was more like a jus and not as rich as those traditionally associated with the dish. The skin was wonderfully crispy and the meat was succulent and tender.

Other menu items include Crispy Pork Belly “Al Pastor” with poblano peppers, jicama, pineapple rice, and a citrus glaze, the Tamarind Rainbow Trout with garlic herb summer squash, jasmine rice pilaf and a yellow curry sauce. A nice alternative to salmon, Pan Seared Arctic Char with a chickpea and golden raisin salad, turmeric pickles, herb oil. Pork Milanesa, fried pork loin, pickled onions, candied jalapeño, confit tomato and fresh lime.