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Review: Blackstone Restaurant
on path to outdo the competition
By Natasha Austin
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November 8, 2007 | The newly
renovated Blackstone Restaurant has opened its
doors and set a high standard for its competition.
The new restaurant in town offers everything the
competition does, plus outstanding service. With
its new feet on the ground can Blackstone pull
off the level of success their potential holds?
The former thrift store location -- the site
used to be Deseret Industries on South Main --
now is a figment of memory as the modern chic
interior of the restaurant stands out with brilliance.
The open kitchen brings moving life to the restaurant's
interior as guests are entertained with the run
about of what goes on behind the scenes. The warm
and inviting colors provide a relaxing place to
enjoy a meal.
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Author's Picks…
Try the Crab Cakes. Despite perhaps being slightly
overpriced, they were outstanding. They were void
of any fishy smell or taste and extremely moist.
The cakes were served with a mango salsa laced
with fresh cilantro that lingered with a clean
taste.
The certified Angus Beef "Pub Steak" was a great
change from the normal grilled steak. Topped with
a sesame ginger glaze, the flavors of the beef
really come through. The kitchen staff was impressive
bringing me the steak cooked to perfect temperature,
unlike the competition, where I often send steaks
back.
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The restaurant boasts plenty of seating with a large
dining room and a small bar area in front. To be seated
more quickly, tell the hostess you are willing to sit
in the bar. The bar area connects with outdoor seating
that will be available in warmer months. Inside the
bar you find a more relaxed environment outfitted with
a large plasma television to watch an array of sporting
events.
Blackstone's cut above the competition lies in its
service. The wait staff's excitement is contagious for
diners, but could be attributed to the anticipation
of the new restaurant. With each waiter and waitress
completely knowledgeable of menu items, they help customers
make their dinner selection with ease. Many members
of the wait staff can attribute their knowledge to actually
tasting menu items, a far cry from some of the competition.
(On one visit to the competition, a waitress misinformed
me of an ingredient that could have led to an allergic
reaction.)
Blackstone covers all the bases with its variety,
something for every palate. While there are separate
menus for lunch and dinner you will find the same appetizers
and salads both day and night. The menu's range includes
choices of steaks, seafood, pasta, and at lunch an assortment
of sandwiches. While the menu's diversity is strong,
its simplicity does not overwhelm you with choices.
The menu finds strength in quality items such as Certified
Angus Beef and fresh, flown-in sea food.
With quality items on the menu, prices will be slightly
higher than the cookie-cutter national chains that you
find infesting the Logan dining scene. Entrée prices
vary from $8.95 for a bowl of Three Cheese Alfredo to
$34 for a pound of King Crab Legs (easily shared by
two or three people.) Entrées ordered include soup or
salad, choice of potato, and vegetable medley. Portion
sizes appear equally matched with their price, with
the exception of some of the appetizers. If dining with
friends, do not be fooled into thinking the appetizers
will serve more than two. Two crab cakes for $9.25 does
not seem so equally priced although cost may be attributed
to the fresh blue crab flown in from the northeast used
in the dish.
Overall Blackstone brings something fresh and new
to a valley with very little to offer in the way of
contemporary food. The menu brings new and innovated
flavors to a region stuck in a rut of common comfort
food. Flavors like ancho-chili, basil garlic pesto,
and Jamaican jerk are sure to be something new for many.
With its enticing food, impressive service, and immaculate
ambiance they have great ingredients to outdo the competition.
The question is can Blackstone hold up to the potential
it has already shown?
MS
MS
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