Loading ...LaBan Discovers Shore Perfection
Posted by Foobooz on July 7th, 2008
As is the tradition every summer, Craig LaBan takes a look at the Jersey Shore dining scene, this year he finds the ultimate oyster at Blackfish Avalon.
Now that I’ve been to Blackfish Avalon, though, I’m not sure I’ll ever be able to slurp another Cape May Salt without hoping for a carbonated froth of Meyer lemon and a dice of pickled watermelon on top. That fizzy cloud of citrus, whipped to a high-tech mousse with xanthan gum and CO2, had a tart effervescence that set the mollusk to brisk attention. Then it melted away like lemony sea foam when I took a bite, leaving the heightened taste of oyster framed by a subtle crunch of sweet-and-sour watermelon.
It takes a great chef to improve on something nature has already perfected. But talented Chip Roman, 29, already is making it seem effortless at the newly minted Avalon branch of his popular Conshohocken BYOB.
LaBan also takes a look at Stone Harbor’s Jay’s On Third and Quahog’s Seafood Shack, Ocean City’s Who’s On 1st and Ventnor’s Gertrude’s.
Pearls of great taste [Philadelphia Inquirer]
Blackfish Avalon [Official Site]
Reserve a table at Blackfish – Avalon.2109 Dune Dr, Avalon, NJ
Related Tags: Blackfish, Blackfish Avalon, Craig-LaBan, Jersey-Shore
August 1st, 2008 at 12:47 pm
We must have been to different restauarnts. Our party was at the restaurant last saturday evening and found the experience to be mediocre and mundane, not to mention very expensive and after spending over $250.00 – we left hungry!
The service was terrible, we had to get the hostess to tell our waitress to bring more water, open our wine, the glasses and bottles were never taken from the table after we were clearly finished with them. The bouillabaise consisted of a very tasty broth but one shrimp, one piece of fish and several snall clams and mussels. It would have been skimpy as an appetizer (sans broth) but as a $30+ entree it was an absolute disgrace. After dinner, we were informed that the ONE bathroom in operation was out of order. No options except to go across the street to the Princeton and pay a cover charge to get in and use their facility. The food was well prepared but very overpriced and the portions way too small to qualify as even an appetizer. Also, the menu selection was extremely limited and very small. I’ll never go back.
August 2nd, 2008 at 10:28 pm
I also thought leban’s review was way over the top exaggerated. His description of the Cape May Salt oyster reads much better than it actually tasts. By the way, this similar preperation is served in many restaurants including Amada. I’ll read the review again, it tasts better!
August 5th, 2008 at 12:53 pm
Hype about ingredients gets my goat.
Cape May Salts are not nearly at their peak at this time and shouldn’t even be a feature on a serious menu.
http://phillymarketcafe.blogspot.com/search?q=blackfish