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Blackbird is Open.

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semanticantics Nov 8, 2010 10:42 AM

Well, that didn't take long.

Dinner only this week with more being added soon. Details: http://www.blackbirdmpls.com/

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  1. k
    kevin47 RE: semanticantics Nov 8, 2010 04:25 PM

    Missed this place the first time around. Determined not to make the same mistake twice. Might hit it up on Thursday, unless it's going to be slammed.

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      SpursDynasty RE: semanticantics Nov 9, 2010 07:39 AM

      Was it good before? What was it like?

      2 Replies
      1. re: SpursDynasty
        leeniebeanie RE: SpursDynasty Nov 9, 2010 12:43 PM

        I liked it a lot. Cool vibe, sort of neighborhood-y, sort of hip. I loved the walleye po' boy sandwich and thought the fries were good too. Brunch was good, but always crowded on the weekends. Hopefully, they will have more room in the new space because the tables were pretty crowed. Having said that, I am looking forward to visiting the new spot.

        1. re: leeniebeanie
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          SmartCookie RE: leeniebeanie Nov 9, 2010 05:12 PM

          Went for dinner tonight; nice vibe, very knowledgeable servers (well, one of the bartenders who used to work at the old place.)

          Started with the grilled squid stuffed with fennel sausage in a smoked tomato buerre blanc. Nice... the sauce was terrific, the squid well cooked, though the sausage overwhelmed the delicate flavor of the squid. ($9)

          Next onto the duck rolls; the exterior was perfectly crunchy with a spicy, complex sauce; the duck was a bit meager, though still good flavor. ($8)

          On to the truffled gnocchi; a bit too chewy and with not much of a truffle flavor, an OK side - needs improvement for me to order again ($9.)

          Finally wrapped up with the caesar salad with white anchovy bruschetta ($11); the highlight of the night. Wonderfully light, fresh tasting anchovies with scrambled eggs atop a great crispy bread; unfortunately the dressing on the greens was a bit dull.

          All in all I will be going back as it was only their second night. Looking forward to having the short ribs and the walleye po'boy.

      2. mtullius RE: semanticantics Nov 10, 2010 03:11 PM

        What does anyone know about the sourcing at Blackbird? I am looking forward to checking out the new location (sadly we never made it to the old one), but it would be even better to know in advance whether I will be eating vegetarian there or not-- I don't eat factory-farmed meat.

        I looked on the website, but found just about nothing about sourcing. Usually that is a "bad" (for me) sign.... Does anyone have any info.?

        11 Replies
        1. re: mtullius
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          faith RE: mtullius Nov 10, 2010 05:15 PM

          From reading their website it sounds like they aren't being particularly careful about their sourcing, or if they are they aren't making it a priority to let us know. That's disappointing to me too. And surprising given that they are doing all-scratch food that appears to be rather creative. I'd say though, to call them and ask before writing them off. Not much for vegetarians on that menu either by the way.

          1. re: mtullius
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            morr0226 RE: mtullius Nov 10, 2010 05:58 PM

            Not exactly sure what their specific sourcing is, but I do know they are featured as a coupon in Chinook Book (the former Blue Sky Guide). In order to be included in the book, restaurants have to follow certain sourcing / sustainability guidelines. So they at least meet those standards.

            1. re: morr0226
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              faith RE: morr0226 Nov 10, 2010 06:12 PM

              the Chinook website says that restaurants have to fill out a survey......nothing more specific than that....Bad Waitress is in there which makes me think the parameters are kind of loose.

              1. re: faith
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                churchka RE: faith Nov 13, 2010 11:10 AM

                Bad Waitress uses 1000 Hills Cattle beef and other locally sourced meats. Too bad their food is so terrible.

                1. re: churchka
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                  faith RE: churchka Nov 13, 2010 11:28 AM

                  yes, it takes talent to ruin good food.

            2. re: mtullius
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              petergray RE: mtullius Nov 11, 2010 10:32 AM

              When in doubt - ask. The staff there is very nice and accommodating, and I'm sure they'd be happy to get you this info. (I suspect they do source locally/organically, but want to keep the menu as streamlined as possible, ie, devoid of lots of adjectives.)

              1. re: petergray
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                faith RE: petergray Nov 11, 2010 11:54 AM

                it doesn't require lots of adjectives on each menu item, it could be accomplished with one statement that is very visible, about their vision/mission............they haven't bothered to do that.

                1. re: petergray
                  mtullius RE: petergray Nov 11, 2010 01:45 PM

                  Oh, I will certainly ask. But as faith points out, in this day and age, it says something that they do not tell.

                  1. re: mtullius
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                    petergray RE: mtullius Nov 18, 2010 07:08 AM

                    did anyone else catch the interview on city pages' hot dish blog? it sounds like they do source locally/organically.

                    http://blogs.citypages.com/food/2010/...

                    1. re: petergray
                      mtullius RE: petergray Nov 18, 2010 12:42 PM

                      For the pork, at least.

                      1. re: mtullius
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                        SmartCookie RE: mtullius Mar 1, 2011 12:42 PM

                        Went there last Sunday for brunch...wow; and I don't say that often. Had the Eggs Benedict with spinach and veal sweetbreads. Fabulous. My SO had steak and eggs and it was served with grilled red onion and oven-dried tomatoes, and he had the wheat bread which is sourced from New French. Could not have been any better. Topped it off with great coffee and freshly squeezed OJ. Really a delight.

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                meljohns RE: semanticantics Nov 18, 2010 07:57 AM

                Went last night and had the potstickers and peanut noodles with chicken. Both delicious (I so missed the peanut noodles). Husband had the tuna hot dish, which I thought was really good- he liked it also but I think he was expecting something a little different. Friend had the walleye sandwich, which was excellent.
                The space is nice and doesn't feel too new- they did a great job in that respect. More open than the old place.

                2 Replies
                1. re: meljohns
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                  JimGrinsfelder RE: meljohns Mar 7, 2011 04:38 AM

                  I like the profusion of mirrors and antlers. The food and drink and service were good as well.

                  1. re: JimGrinsfelder
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                    SmartCookie RE: JimGrinsfelder Apr 26, 2011 12:25 PM

                    This is my absolute favorite place for weekend brunch, hands down. The Veal Sweetbread Benedict served with sauteed spinach is amazing, and this past weekend's special of a duck tostada with a poached egg was crazy good, and the fact that it was only $9 was icing on the cake; I swear there was more than $9 worth of duck on it. Really wonderful food.

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