Black Lab Bistro
The aromas wafting
from the busy kitchen of the Black Lab Bistro give only a hint of the of
the delicacies about to tempt our eager palates. A server easing by our
table with plates in hand shares a knowing smile. Sensing our interest,
she lingers just long enough to tell our eyes rest on the halibut
special, pan seared with lobster claw and lemon thyme buerre blanc, and
the award winning bistro crab cakes. She glides by explaining both are
receiving rave reviews. That's it! We vow to order halibut and crab
cakes. We truly believe it, until the next server passes our table. Now
it's the ancho seared bison with tomatillo salsa, chevre cheese and
chile mole, and the porcini dusted chicken on a bed of gorgonzola cream
penne with rapini we're considering. This is going to be difficult.
Scanning diners at an adjacent table sharing plates of spicy tuna
tartare, duck gyoza dumplings, and almond crusted brie with kiln dried
cherry sauce, one thing becomes abundantly clear, we want to sample
everything. Our server asks if we have any questions about the menu or
this evening's special offerings. “Just one” I ask imploringly. “What
should I order?”
The mythic
Phoenix rising from the ashes is an apt symbol of the much
touted renaissance taking place in historic Phoenixville.
New eateries, pubs, brew houses, and retail venues are
joining the fray to create a hip and bustling destination
for the thirty-something crowd. Small towns offer a charm
and character malls can't duplicate. A creative vibe. An
individual flavor. Manayunk experienced it's boon on the
backs of it's restaurants. Phoenixville is doing the same,
and at the heart of the migration to “restaurant row” lies
the ever popular the Black Lab Bistro.
For seven
years, the Black Lab Bistro has been a truly unique voice in
the restaurant scene. Eschewing trends while still being on
the cutting edge is a fine balancing act Chef Guy Clauson
has deftly mastered. “Over the years, my philosophy has
remained the same, simply use the finest available
ingredients to create the most flavorful dishes. The menu
items are comprised of combinations of colors, textures and
flavors designed to compliment one another and to appeal to
the senses on many levels.” The greatest compliment I
receive is from self confessed “foodies”. They feel
compelled to tell me the menu offers so many great choices
they have a hard time choosing just one.”
I seize this
opportunity to voice a confession of my own. I suffered the
same delightful dilemma.
To add to the
dining experience, richly painted butternut colored walls
and dark wood room dividers give way to lofty tin ceilings
creating a classic “bistro” feel. French doors will allow
for al fresco dining (weather permitting). Open and airy yet
still cozy and intimate, it is the perfect destination for
lunch with the boss, getting together with old friends or
date night with that special someone.
Phoenixville
may be “up and coming”, however; the Black Lab Bistro has
already arrived. New menu items including the pepper seared
ostrich with pomegranate demi-glace, or lamb roulade stuffed
with spinach, sun-dried tomato and goat cheese with curry
scented pan sauce, and especially the truffle lobster mac
and cheese, are must haves.
Diners are
invited to bring their own wine, beer or champagne.
Reservations are recommended with the exception of Friday
and Saturday night when they operate on a first come first
seated basis.
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