Reviews for Blackstone Bar & Grill

04/09/2016 - Pam angerhofer
Service was attentive and friendly, management engaging. Average Midwest salad - iceberg lettuce, cuke slice, tomato wedge, sprinkle of red cabbage and carrot slivers, boxed croutons - but DROWNED in very orange dressing which would have been hard-pressed to produce even 900 islands, much less 1000! Get dressing on the side (I ALWAYS DO - so what was I thinking?!) "Baked" potato might have been baked once-upon-a-time, but it had sat in foil in a steamer until water poured out of the wrapping, and the skin was tight and translucent, the flesh dense, watery, and grey, nothing like what you hope for - dry, mealy, fluffy white starch in a crispy boat of peel. My NY strip had a good flavor, but was more than a little more red than the "warm pink center" of the medium I ordered. However, I am not picky about doneness of steak, unless it runs off my plate objecting when attacked. I also don't object to a little gristle, but I fear someone else paying $25 for this cut would quarrel with the amount of fat and connective tissue left on the selection. I really don't expect to have to trim my own meat at that level. The star of the evening was a soup bowl full of mushroom "caps" that turned out to be some caps and some slices in a delicious _au jus_, very much worth ordering. As a Southerner, I want my tea clear, strong, and unflavored. Blackstone's had some lingering floral taste that I didn't like. The food tonight tasted okay, but it was several notches (2?) below top notch. I'd go there again and try something I didn't have any strong hopes for.