Blackstones Steakhouse

Ne

Blackstones was Amazing! The food, service and atmosphere was Right on time. We had a Great waiter named Erges, he served my husband and I some of the most tender Rib Eye & File Mignont in CT. Have to try this restaurant and ask for Erges, you won't be disappointed!! Simply Amazing!!

Douglas Ahrens

We dined in this establishment a few weeks ago with some friends. Their meals were just OK and ours were the worst. My wife chose the Lamb Chops. She was served 4 chops and out of the 4 chops she had maybe 2 forks worth of meat. The rest was pure fat. They run a Prime Rib special on Thursday nights and we were there on Saturday. I figured it would be good, but I was wrong. When the server brought the food, I was told that the plate was hot, which meant trouble. Asked for medium rare, which it wasn't. When I tried to cut it, it was like an old piece of shoe leather and it was tough and it was not medium rare and basically it was terrible. I guess they cooked it on the plate. All in all a bad experience. MacDonalds would have been a better choice.

michael chen

Never done a review before. This restaurant reminds me of the term impeccable. Refreshed my definition of a delicious steak. Was road-tripping today with gf and we ordered porterhouse for 2 and grilled asparagus for side. Porterhouse, medium rare. Size: the porterhouse had the largest filet mignon I’ve seen. It’s the literally about same size of the NY strip. Top cut. Seasoning: just the right amount of salt, also very evenly distribution. not a single place on the steak was under-seasoned. Searing: very good. Crispy especially for the fatty parts and that created some very good flavor. Flavor: the meat has been dry aged for a long time. The first bite was actually similar to jamon in terms of taste. In general the lean parts give strong beefy and nutty flavors. The fat offers big big blue cheese notes. Very enjoyable and tastes better than any other steakhouses I’ve been to in NYC. Asparagus, grilled. Shape & Texture: Thick and long. Usually asparagus like that has tough fiber/skin to it. They either cleaned it very well or they used a special kind of asparagus. It’s very soft and easy to cut/eat. Taste: evenly seasoned just like the steak. Very amazing as the light saltiness brought out just the right amount of sweetness. As it was grilled, there was a light taste of smoke and caramelization. To be honest this restaurant blew me away. The tables next to us were ordering wines and a cup of wine in this place is about 250ml. And they have a wine list so thick I thought it’s a book. Food beats most if not all restaurants I’ve been too in the US. Something is wrong if Blackstone doesn’t get at least 1 Michelin star.

Stephen Bradley

I only write reviews when I feel strongly about someplace one way or the other. I have been to Blackstones a few times over the last 5 years that I've lived in Greenwich and I remember in the past thinking it was okay but not being blown away by anything in particular. Well, last night was a completely different experience, and it was all about the food. The bone-in ribeye was one of the best steaks I've had in a very long time... and I've had quite a few. It was massive, it was tender, it was juicy and flavorful, it was charred to perfection, and it was cooked to the precise temperature that I had requested - which is a very big deal for me when paying for a $75 steak, and something even the best steakhouses in the city have trouble accomplishing consistently. I also got a baked potato, which was the size of a Winnebago. I'm uploading a picture of the whole combo, which I had to take in extra wide angle just to fit everything in. I'll mention last what I started with... a classic iceberg wedge salad. I've uploaded a picture of that as well, as it was a true work of art. Another Flintstones-sized portion, it came with giant tomato slices, an entire head of iceberg lettuce, and chunks of the juiciest "bacon bits" 1/4 inch in diameter... I could've eaten a whole plate of those alone. Oh, and it was topped with a piping hot stack of delicious house made onion rings. That salad could have easily been the whole meal unto itself. It was all I could do to tackle about half of everything, and the other halves all came home with me. I was there around 7-8pm on a Saturday. I had no reservation. There were only a couple tables occupied, so I had no trouble sitting right down. By the time I left the atmosphere was vibrant but the place was only about half full. Based on my prior experiences this did not surprise me. It was always good, but expensive and it never blew me away. However something has definitely changed. Based on my experience last night, I won't be surprised if this place is soon rediscovered as one of the gems of Greenwich.