{"id":12055,"date":"2010-09-22T09:59:32","date_gmt":"2010-09-22T13:59:32","guid":{"rendered":"http:\/\/foodembrace.com\/?p=12055"},"modified":"2010-09-22T09:59:32","modified_gmt":"2010-09-22T13:59:32","slug":"ohc-dines-at-black-creek-bistro","status":"publish","type":"post","link":"https:\/\/foodembrace.com\/2010\/09\/ohc-dines-at-black-creek-bistro\/","title":{"rendered":"OHC Dines At Black Creek Bistro"},"content":{"rendered":"

\"\"<\/a>A few weeks ago Scott and I found ourselves dressed up on a weekday evening and decided to make the most of it by going out to dinner.\u00a0 Hey it’s not often we are dressed up, let alone on a weekday night!\u00a0 Got to take advantage of the situation as much as possible!<\/p>\n

We finally were able to head over to Black Creek Bistro<\/a>.\u00a0 It’s been on our radar for a while, ever since we sampled some of their yummy treats at the 2009 Taste of The Independents (Part I<\/a> and Part II<\/a>).\u00a0 Yes it has taken us a long time to make our way over!<\/p>\n

Black Creek Bistro has one of the best Twitter accounts<\/a>, not only do they constantly tweet about their daily specials but they also provide pictures of the special as well.\u00a0 Nothing will make you drool quicker than seeing a picture of the deal of the day!<\/p>\n

\"\"<\/a>What also drew us to the restaurant is the fact that Black Creek not only grows most of what they use at the restaurant, they also support other local suppliers as well.\u00a0 It’s a win-win for everyone!\u00a0 One of the things I loved reading about on their menu mission statement, is that they recycle the vegetable oil used for cooking to fuel their tractors on the farm.<\/p>\n

\"\"<\/a><\/p>\n

The inside of the restaurant is intimate and cozy.\u00a0 The furniture are repurposed items found in older homes and buildings that were no longer being used or were about to be torn down.\u00a0 In the very first picture, that bench you see in the window is where we sat for our meal.\u00a0 There were a lot of benches through out and the reminded me of old church pews.\u00a0 The ceiling had a tin tile design in a deep rich color that made the whole atmosphere more relaxed and inviting.\u00a0 The pictures on the walls are done by local artists and are for sale.<\/p>\n

\"\"<\/a>Scott and I started the evening off right with some wine.\u00a0 I had the red and Scott had the white, each wine being a special of the evening.<\/p>\n

\"\"<\/a>\"\"<\/a>One thing that I also really liked was that the service and atmosphere of the restaurant was very laid back.\u00a0 There is no rushing around and you aren’t pressured to eat your food quickly and get out.\u00a0 Enjoyment and conversation seem to be cherished here.<\/p>\n

\"\"<\/a>Which is good because I love to talk while enjoying food and a lovely glass of wine!\u00a0 I feel that so many places are all about how many people they can serve in a day and about reaching a particular quota.\u00a0 I did not get this feeling from Black Creek, they really want you to focus on the food and the moment.\u00a0 I like being able to take my time during a meal and we were definitely able to do that here.<\/p>\n

One of the things that caught my eye on the menu was an appetizer of fries!<\/p>\n

\"\"<\/a>These are the Bistro Fries and they are amazing!\u00a0 They come with a spicy ketchup and a white truffle sauce for dipping.\u00a0 This was my first experience with truffle anything (other than chocolates of course) and I loved it.\u00a0 It had a very deep flavor that I didn’t want to have to stop eating.\u00a0 The fries are fresh and handcut, thank goodness!\u00a0 I love fries but I don’t love frozen fries made who knows where, from who knows what.\u00a0 These were the best tasting fries either of us have had for quite some time.<\/p>\n

\"\"<\/a>Because I always have to have the house salad, I ordered the Bistro Salad.\u00a0 It was light and the portion size was the perfect starter to a meal.<\/p>\n

\"\"<\/a>Scott had the special of the evening which was pasta with a light spicy tomato sauce, huge chunks of tomato, and salmon pieces.\u00a0 It was very tasty, neither of us had had salmon prepared that way before.<\/p>\n

\"\"<\/a>I had the salmon three ways meal which had a sauteed salmon filet, a salmon cake with dijon sauce, and house cured gravlox on bread points.<\/p>\n

\"\"<\/a>My favorite being the gravlox on bread points!\u00a0 I did take off some of the red onion but that’s all I altered.\u00a0 It was divine and had great flavors! What really made it stand out was the Parmesan crisp underneath the gravlox.\u00a0 It provided a nice crispy slightly salty texture with each bite.<\/p>\n

The veggies that came with the meal were mashed potatoes and sauteed chard.\u00a0 You know I love the greens and potatoes combo!\u00a0 The meal was light and perfectly portioned.<\/p>\n

Everything at Black Creek Bistro is reasonably priced and they run offers all the time.\u00a0 One standing offer is during happy hour, you can get a three course dinner: Bistro special with your choice of two other courses, either appetizer, soup\/salad, or dessert all for $20.\u00a0 That’s a great deal!<\/p>\n

The service was great but the food and atmosphere are what won us over and will keep us coming back.\u00a0 Definitely check them out if you haven’t yet.<\/p>\n

Black Creek Bistro<\/a><\/p>\n

Twitter: @BCBistro<\/a>
\n<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

A few weeks ago Scott and I found ourselves dressed up on a weekday evening and decided to make the most of it by going out to dinner.\u00a0 Hey it’s not often we are dressed up, let alone on a weekday night!\u00a0 Got to take advantage of the situation as much as possible! We finally […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"spay_email":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"_links_to":"","_links_to_target":""},"categories":[58,10],"tags":[62],"jetpack_featured_media_url":"","jetpack_publicize_connections":[],"jetpack_shortlink":"https:\/\/wp.me\/p4KYWa-38r","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/posts\/12055"}],"collection":[{"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/comments?post=12055"}],"version-history":[{"count":0,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/posts\/12055\/revisions"}],"wp:attachment":[{"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/media?parent=12055"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/categories?post=12055"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/tags?post=12055"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}