Food Photo to go: Blackhawk Grille
GAZZEDITOR’S NOTE: While we await the return of our itinerant foodbloggers from their out-of-town sojourns, we serve up some food porn photos. Photo by Douglas Imbrogno
It’s always a source of debate what’s the fanciest/tastiest restaurant around. But certainly the Blackhawk Grille in tiny downtown Barboursville (about 5 minutes from the Huntington Mall at Barboursville) is a contender. Expect to pay dearly for what you eat — the crab-stuffed lobster tail was set at a market price of $50, which is definitely not your median meal around these parts. But it was a meal to celebrate the 85th birthday of a father-in-law and he was the one who ordered it. And, really, how many more such meals like this will he get? But what you see here is perhaps the best buffalo mozzarella salad in the regional biosphere (and trust us, any time, it’s served we order it). You could keep your costs down by ordering this and a glass of cabernet while seated at the tiny, but cozy bar.
If You Go: 646 Central Ave.., Barboursville, W.Va. PHONE: (304) 736-9494. Reservations recommended. Open Tues. through Saturday 5 to 10 p.m., Sunday and Monday by appointment. Custom catering available.
~ By Douglas Imbrogno
July 20th, 2006 at 10:28 am
This place has just skyrocketed to the top of my WV list. This mozzarella salad is so good, their fried brie (sounds weird, right) is awesome and the wine list rocks. Service was good, too, Only complaint was that when I went this week the place was about 95 degrees inside. It wasn’t just us, either. You could look around and seeing other patrons soaking through their shirts and fanning themselves. I asked the waiter what was going on, and he just said, “Yeah, it’s hot in here.” It’s great if they’re conserving energy, but when I’m paying $70 for a meal I’d rather my food not have my dripping brow sweat in it.
July 25th, 2006 at 11:19 am
Speaking of mozzaralla di bufalo salads, Soho’s has a competitive one that I sometimes order (and this time of year, with good tomatoes around, will be even better). But Black Hawk’s is better, I think because of either better cheese or that rich-as-good-red-wine balsamic vinegar they are using or both.