Blacksalt
Robin Wednesday, September 23, 2009 at 8:46PM
One of my favorite restaurants in the DC area is Blacksalt. It's a combination restaurant and market that sells some of the most amazing seafood in front - and prepares it exquisitely in the dining room in back.
When TA and I visited MD over Labor Day weekend, one of the primary objectives of the trip (other than visiting with my lovely in-laws) was to visit Blacksalt. I am obsessed with their Rhode Island Calamari and Mussels with Chorizo.
Obsessed.
However on this trip the most exciting portion of the meal wasn't just my favorite appetizers, though they were handsomely prepared as usual. This visit was eclipsed by the option of allowing the kitchen to prepare whatever they desired for both mine and MiL's main course.
But I suppose I should start at the beginning...
Rhode Island Calamari - the perfect combination of spicy, piquant sauce with flawlessly fried squid
Last year TA and I were lucky enough to spend our entire holidays in MD with my in-laws. I am lucky enough to get along famously with my mother-in-law and we always have quite the time together. After attending my first ballet (The Nutcracker - it was amazing in every way) we were deciding where to have dinner. The first few places we tried were either closed or had prohibitively long wait times.
Rhode Island Calamari - devoured in about two seconds flat
As we were driving I noticed Blacksalt out the window - which I remembered being raved about by Carol of Alinea at Home. It had been on my list of places to check out when visiting DC, but I hadn't gotten around to it yet. Lo and behold the car was parked shortly thereafter and we were walking to the restaurant selected by MiL for dinner - Blacksalt!
We had the most lovely time drinking happy hour Kir Royales and dispatching several plates of varied sea creatures. It was one of those perfect meals that only happens every once in a while.
New England Clam Chowder - I managed to get one small bite before TA devoured the entire bowlSince then I've been longing to return and over Labor Day weekend the perfect opportunity presented itself.
MiL and I once again started off with Kir Royales - followed by some of the delicious Rhode Island Calamari and Mussels with Chorizo, Romesco and Marjoram that I had fallen in love with on my first visit.
the only thing better than eating the mussels is sopping up the liquids with their heavenly breadUsually when I'm at a restaurant where I trust the food will be outstanding no matter what I let the server decide for me what to have - whatever they think is the best thing on the menu at the time. I'm lucky in that I have no food allergies and will happily eat nearly anything under the sun. Typically though, it's just a roulette game of what the server brings me from off the menu.
Not at Blacksalt.
At Blacksalt the chefs will make you whatever they feel like - off the menu. It's carte blanche to serve whatever they want - let their creative juices flow, as it were.
TA's seared tuna - I didn't get a biteI happily put myself at the whim of the chef's, as did MiL, with only one caveat - that our dishes be different.
We couldn't have possibly made better selections.
Black Sea Bass with Chanterelles, Faro and Sweet Corn - heaven on earthThe chefs brought me a pan roasted black sea bass with chanterelle mushrooms, faro and sweet corn. The fish was impeccably cooked and seasoned and the faro just toothsome enough to contrast the delicate flesh of the sea bass. The chanterelles offered a pleasant earthiness and the sweet corn broke up the umami party with a vague hint of fresh sweetness.
It was one of the best things I've ever eaten. Hands down.
Maryland Rockfish with Pancetta, Fingerling Potatoes and Fava BeansThe MiL was given a Maryland rockfish with diced pancetta, roasted fingerling potatoes and fava beans. Whenever she and I eat out we always share a little bite or two of our dishes, just to see what the other is having.
I tried her rockfish and about had an aneurysm.
Whomever developed this dish is a culinary genius. It was easily, without a doubt the best main I have ever had at a restaurant. It tops quail stuffed with foie gras and chanterelles. It sails past half roasted chicken en frites. It eclipses pan roasted duck with sous vide fennel and tarragon red rice.
While I waxed poetic about her entree (by waxed poetic I mean my eyes glazed over and my tongue lolled out my mouth a bit) the MiL took pity on me and switched me dishes.
It was one of the best gifts I've ever received.
Peanut Butter Chocolate PieWe followed the meal with an assortment of desserts. I very nearly ordered a second portion of the rockfish for my dessert.
Banana PieI didn't have any of the desserts, instead opting to order the cheese plate and an espresso. I've never had much of a sweet tooth, and although I'm sure I'll get my female-card revoked if I admit this in public - I'm not that big a fan of chocolate - and most of the desserts employed chocolate in some fashion.
Key Lime PieI did however find out that goat cheese with raw honey on fruit and nut bread is one of the most amazing flavor combinations in the universe. I've never tried goat cheese in a sweet preparation before - but I know it will be quickly finding its way towards some honey soon in my house.
espresso with the cutest little biscottiIf you're in the DC area and haven't yet been to Blacksalt, go.
Soon.
And while you're at it, don't even bother looking at the menu. Just let the chefs do their thing and enjoy the ride. You won't be disappointed.
4883 MacArthur Blvd
Washington, DC 20007
Phone: 
202-342-9101
Fax: 202-342-9100
Reservations are strongly recommended.
Reader Comments (3)
I love reliving the evening. Ahhh. Next time. Komi.
MiL: Agreed! Komi is in Gourmet's top 100 restaurants this year. I can't wait to find out why!
When we go to Komi, it will need to be just you and me, unless I take out a small (big) loan! Pretty much $250 pp. I also need a full month's notice due to their reservations protocol. I just got Gourmet this week, but haven't read it yet. I will proceed to leave work immediately and go home to read it.