Blackfish

Blackfish Restaurant Review:

Chip Roman brings his culinary prowess to Blackfish, an unpretentious little storefront BYOB along Conshohocken’s main drag. Roman, who worked at Vetri and Le Bec-Fin before starting his own catering company, lends a fine sensibility to a menu that sings with inventive touches. Offerings change daily and seasonal ingredients are front and center in dishes such as a first course of smoked Scottish salmon, crispy egg, Idaho potato, sour cream and mizuna, and a main of Duroc pork loin over butternut squash with sour cherries. Desserts are equally beguiling. Try the espresso crème brûlée or the warm apple cake with peanut toffee and Boston cream.