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Feb 16, 2009 12:23 PM

Shola at Blackfish/Dress Code

I just made my res. for the Shola dinner at Blackfish next month, but was just curious of the dress code. Seems like an upscale casual place, just making sure.

There are 2 2-tops left for the night, one at 5:15 and one at 9:15. Should be alot of fun.

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  1. Blackfish is comparable to a lot of upscale BYOs in the city as far as atmosphere, whatever you would wear to Matyson, Bistro 7, or Marigold Kitchen is fine.

    I can't believe there are still seats available.

    1 Reply
    1. re: Buckethead

      Thanks. I couldn't either, I just found out last night, and went on opentable today. It is a special dinner in a couple ways, obviously because Shola is cooking and secondly because it is 4 courses for $55. A very good deal in comparison to the usual 100+ his dinners usually go for. The menu isn't out yet, and StudioKitchen blog has gone to invite only. So this thing is a complete mystery, and it might be better that way.

    2. Dress code is reasonably casual, as Buckethead states.
      I am also astonished that there are any seats left. At $65, it is less than half the normal charge. A meal of this caliber for the aforementioned amount is as close to a fine food freebie as anyone is likely to see.

      2 Replies
      1. re: RocketJSquirrel

        What date is the dinner and how do I book it?

        1. re: lillotis

          It's Monday, March 9th, you can reserve by calling Blackfish or on Opentable. The 5:15 and 9:15 seatings are still available according to Opentable, but I'd call Blackfish just to be sure.

      2. Actually just managed to score a reservation for two at 6:30. Used OpenTable and then confirmed it with them on the phone. Said they would have the menu most likely the week before, if anyone else is going to be thinking/planning wine pairings to bring.

        I'm very psyched, as this will be my first chance to taste Shola's cooking for myself.

        1. How did you find out about the dinner? Is Shola doing other dinners in the area? Does anyone have a contact for Shola? Thanks

          1 Reply
          1. re: joluvscards

            The dinner was announced on Phoodie, as far as I know it's the only one on the horizon.

            1. re: wajima01

              From the Studiokitchen facebook group:

              Chantenay Carrot Soup
              Aromatic Milk

              Spicy Yuzu Glaze
              Sea Beans
              Curry Leaf Brown Butter

              Veal Breast and Sausage
              Celeriac-Apple Puree
              Black Trumpet Mushrooms
              Hazelnut-Sherry Jus

              Goat’s Milk Yoghurt Sorbet
              Berries . Elderflower Jelly
              Yoghurt Powder

              1. re: Buckethead

                I can't begin to say how excited I am about this.

                1. re: Buckethead

                  Looking over the menu, I am curious as to how the Hiramasa is going to be prepared. Isn't it typically a raw application? Yet, one would think with brown butter and sea beans, it would be cooked. That should be interesting.

                  1. re: Gorp512

                    I've never had it cooked, only raw in sushi and ceviche. With a 'spicy yuzu glaze', maybe this will be something like ceviche? Spicy+citrus+raw fish=good in my experience. The cauliflower, beans, and brown butter may be a separate element. I have no idea. Dessert looks interesting.

                  2. re: Buckethead


                    So, can anyone help a gal figure out what might be a good wine (or at most two) to bring, pairingwise? I'll be there with one friend (who has to drive, therefore won't be drinking too much) so would like to plan on bringing something nice along, but am not going to go for a different bottle per course or anything like that.

                    1. re: sockii

                      I would like to know that too if there are any wine experts in the house. I plan on just bringing one bottle, definitely a white so as not to overshadow the food but beyond that I have no idea.

                      1. re: Buckethead

                        3rd - there are 4 of us - so we may want to bring 2.

                      2. re: sockii

                        A dry or off dry Reisling would work for the first 2 courses for sure - probably even all three. My suggestion tho would be to take the menu to Moore Bros and let them pair it for you - they have worked with Shola before for dinners in West Phila. Since there is sherry in the veal jus you could get a nice dry sherry and that would work thru dessert too. Other than that I am having a hard time off the top of my head with a pairing

                        1. re: Bigley9

                          Yeah, can see the dry Reisling suggestion, thanks! I have one or two faves in that regard I may go for (don't have easy access to Moore Bros myself, unfortunately, so it's what I can find at ye olde PLCB or in my wine "cellar" already...)

                          1. re: sockii

                            Ok, I am going to jump into the wine circle. I am not anywhere near an avid wine drinker, too expensive for my already tapped student budget, but I do know I am not a fan of dry wines. Is there anything sweeter that would match well with the entire meal?

                            1. re: Gorp512

                              get an off-dry reisling. In Reisling speak "off dry" is sweet-ish. Reislings run from Dry (not anywhere near as dry as other whites described as dry) to quite sweet. On the riesling label, "troken" means dry, "auslese" means it is sweeter, there are Haf-trokens - you guessed it Half dry. There are lots of other terms but these are the most common and will get you started. Good luck!