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Black + Blue – Dine Out 2012

Posted in Dine Out Vancouver, Dinner, Joyce, Steak, Vancouver, West Coast, tagged angus beef, Black + Blue, creme caramel, duck egg, Glowbal Restaurant Group, meat locker, Steakhouse, tuna carpaccio on January 23, 2012| 11 Comments »

Despite the expected, typical hits & misses during Dine Out, I tend to use this period to try out new restaurants and assess the potential return in the future. If a restaurant could impress me during this time, it would probably be even better when visiting post Dine-Out. This year I continue this tradition, and first up, Black + Blue, the latest addition to the Glowbal Restaurant Group empire.

Black + Blue Interior

Frankly I didn’t know what to expect from this restaurant because I’ve heard mixed reviews about it, in fact mostly negative both from regular diners online and my coworkers. Keeping an open mind, I gave it a try.

Food

We tried everything but one of the entrees. The two appetizers were pretty good. Bacon ‘n’ Eggs upgrades your everyday breakfast by using a super thick cut bacon and duck egg. The bacon was actually more like a piece of braised pork belly, super fatty, with perhaps only 20% meat (maybe not even that), rich and quite flavourful. I was expecting the egg to be a fried, sunny-side up or over-easy egg, but it was scrambled. It was cooked perfectly, creamy and all, but it could’ve been a chicken egg and it wouldn’t make a difference.

Bacon ‘n’ Eggs

Tuna Carpaccio was a very delicate dish. The fish was thinly sliced, sprinkled with some sea salt and plated with pickled golden beets and truffle aioli. Not only did the sea salt brought out the flavour of the fish, it also added a crunch to the texture so it’s not all mushy. As soon as the dish was served I could smell the truffle in the aioli, but I personally found the truffle aioli a bit rich and over-powering.

Tuna Carpaccio

For entree, given that Black + Blue is a steakhouse, I chose the Angus Tenderloin. The portion was relatively small, the steak was about 6oz with a few pieces of roasted root vegetables on the side. The snow crab béarnaise sauce was a bit too thick that you can’t really see the crab meat, and perhaps unnecessarily since it’s now hiding the natural flavour of the steak. The tenderloin itself was pretty well cooked; meat was juicy and tender. My dad and I both ordered the tenderloin, but one wanted medium and another medium rare. Black + Blue indicated the meat doneness by sticking a wooden stick into the meat. However, both of our steaks had a stick marked “Medium”. (more…)