Last night we went out to dinner with our good friends Chuck and Laura. We wanted to try a new place, and after some research Kish picked the Black Creek Bistro.
The restaurant is located in the Olde Towne East neighborhood, on Parsons Avenue a few blocks south of Broad Street. It has been around since 2007 and is a local leader in the local sourcing and green business movements. In fact, the owner views the restaurant as an extension of his Canal Winchester farm. Of course, all of the good intentions in the world don’t mean diddly if the food isn’t up to snuff. I’m happy to report, therefore, that the food served by the Black Creek Bistro is very good, indeed.
You enter the restaurant through an intimate bar area where patrons can also have their meal. The bar serves a wide selection of drinks and specializes in infused vodka martinis. Kish and Laura enjoyed a few pear and pomegranate martinis and gave them an enthusiastic thumbs-up.
The main dining area is in an adjoining room with high ceilings, white-washed walls, and some interesting sculpture on the otherwise bare walls. When we were there on Saturday the place was packed. The noise level in the dining are was just about perfect: enough of a hubbub to give a sense of excitement to the dining experience, but not so loud that you couldn’t converse with your dining companions.
We started our meal with two appetizers — the Bistro fries with a duet of sauces, which is something of a signature appetizer for the restaurant, and the firecracker shrimp. Both were excellent. The Bistro fries were crispy and light, and the white truffle dipping sauce and spicy ketchup were very nice complements to the potato flavor. The firecracker shrimp were spicy, with a bit of a kick. The two appetizers were more than enough for the four of us to share. Kish and Laura then had the beet salad. I tried the soup of the day, which was a fine duck and zucchini puree. I scraped the bowl to enjoy every drop.
Chuck, Laura, and Kish got the Black Creek Bistro’s signature entree, which is slow-roasted duck gnocchi, with gnocchi, hand-pulled duck meat, cranberries, and a garlic cream sauce. I couldn’t resist the stuffed pork tenderloin, which is prepared with apple, bacon, and fruit stuffing and an apple-bacon demi-glace. It was exceptionally good. The combination of the moist pork, the fruit, and the bacon resulted in a dish that was bursting with flavor, and the mashed spuds were a perfect accompaniment. (I didn’t eat the other vegetables on the plate, of course, but Kish did and said they were good as well.)
For dessert, Chuck and Laura had the banana tiramasu and Kish had the apple pot pie. I finished off my meal with a well-brewed cup of coffee. As we left, the proprietor surprised us with some handmade praline caramels prepared by the pastry chef. We polished them off with relish.
We’ll be back to the Black Creek Bistro.