Black Bird Dining Estblshmnt

★★★☆☆

About Black Bird Dining Estblshmnt

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Food

Food
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This classy new establishment is a nice place to eat. Their menu includes everything from homemade pastas to Chilean sea bass. The prices are a little high for the area.

4
★★★★☆

This classy new establishment is a nice place to eat. Their menu includes everything from homemade pastas to Chilean sea bass. The prices are a little high for the area.

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friends and I tried this rest for the 2nd time, and the last.

Server very long winded and annoying, just clear the plates, it is not necessary to ask all of us individually if you can clear. They are empty, so just do your job and try to to be intrusive.

We had the farm to fork menu, and it looked wonderful. My Braciole was so dry and bland, I wanted to send it back for the wonderful gnocchi my friends had or the great corn macchiato. Moving on, the 2nd course was equally as bad. My scallop dish was on a big pile of "avocado salad", and by that they mean a big mushy pile of avocados, the dish needed a crunchy element, and the sauce surrounding the plate was tangy and spicy. WE couldn't figure out why, because it didn't taste good. The Fois gras terrine was a salad of potatoes, kinda tasty, but where was the fois gras?

The entrees were def not the show stopper. the crab dish was kinda ok. The bass tasted fishy, and the chicken was crispy, but at no time did I see that it was suppose to be super dry and tasteless. The pork was the only dish that was pretty good.

Deserts were great., but as we were finishing up with the bill my friend heard the chef say "lets get the $#ck out of here. I had to alter for the web. Looking at us, my friend looked up and saw the chef looking at us, mind you it was 10:20. We were trying to pay, but the server was doing something else, so he held up the check like a mad man, so we could pay and get the "#@&k out of there" not our words.

The music was equally as annoying, do I really want to listen to radio head?

I think the chef should stick to doing what he knows best-hitting customers in the face, because he is not developed as a chef. While your talent does sound good on paper, they are not well executed. They will tolerate you in Jersey, but don't come over the bridge, they only take talented chefs in PA.

0
★☆☆☆☆

friends and I tried this rest for the 2nd time, and the last.

Server very long winded and annoying, just clear the plates, it is not necessary to ask all of us individually if you can clear. They are empty, so just do your job and try to to be intrusive.

We had the farm to fork menu, and it looked wonderful. My Braciole was so dry and bland, I wanted to send it back for the wonderful gnocchi my friends had or the great corn macchiato. Moving on, the 2nd course was equally as bad. My scallop dish was on a big pile of "avocado salad", and by that they mean a big mushy pile of avocados, the dish needed a crunchy element, and the sauce surrounding the plate was tangy and spicy. WE couldn't figure out why, because it didn't taste good. The Fois gras terrine was a salad of potatoes, kinda tasty, but where was the fois gras?

The entrees were def not the show stopper. the crab dish was kinda ok. The bass tasted fishy, and the chicken was crispy, but at no time did I see that it was suppose to be super dry and tasteless. The pork was the only dish that was pretty good.

Deserts were great., but as we were finishing up with the bill my friend heard the chef say "lets get the $#ck out of here. I had to alter for the web. Looking at us, my friend looked up and saw the chef looking at us, mind you it was 10:20. We were trying to pay, but the server was doing something else, so he held up the check like a mad man, so we could pay and get the "#@&k out of there" not our words.

The music was equally as annoying, do I really want to listen to radio head?

I think the chef should stick to doing what he knows best-hitting customers in the face, because he is not developed as a chef. While your talent does sound good on paper, they are not well executed. They will tolerate you in Jersey, but don't come over the bridge, they only take talented chefs in PA.

Pros: Tons of waitstaff, close to home

Cons: food, rude chef, bad music

 

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