Mystery Basket Cocktail Competition

Sunday February 28th we held a Mystery Basket Cocktail Competition on Foodie and the Beast, The Nycci Nellis Show, between four of our restaurants, Republic, Pearl Dive Oyster Palace, BlackSalt and Black's Bar & Kitchen.

Click Here For a Show Recap

Meet The Competitors

From Left: Brett Robison - Republic, Rich Willet - Pearl Dive, George Sault - BlackSalt, Joel Bailey- Black's Bar & Kitchen

The Mystery Basket

AND THE WINNER IS:

Fresh Ginger & Basil Mule
(Muddled Lime & Basil, House Made Basil Shrub, Ginger Beer & Bulleit Bourbon)

JOEL BAILEY- BLACK'S BAR & KITCHEN

The Entire Cast

From Left: David Nellis, Brett Robison, Austin Ginsberg, Rich Willet, Catherine Ker, Jeff Black, Nycci Nellis, George Sault, Joel Bailey

Washingtonian 100 Best Restaurants 2013: Black’s Bar & Kitchen

True to the Black Restaurant Group model, the large menu at this Bethesda eatery puts seafood at center stage—though wood-grilled meats such as Long Island-raised Pekin duck breast and hearty Duroc pork chop have a way of luring guests away from saucy mussels and Old Bay-dusted shrimp cocktail. The dish not to skip is the aromatic saffron-tomato seafood stew, stocked with mussels, squid, head-on shrimp, and crusty bread to sop it all up. Read Full Article

Washingtonian 100 Best Restaurants 2011: Black’s Bar & Kitchen

The forces behind this sleek dining room are Jeff and Barbara Black, who also own neighborhood mainstays Addie’s, BlackSalt, and Black Market Bistro. The menu here draws some inspiration from those restaurants. Read Full Article

Washingtonian100 Best Restaurants 2010: Black’s Bar and Kitchen

Cuisine: You never quite know what you’ll find at Jeff and Barbara Black’s Zen-slick suburban dining room. Sure, there will always be the solid raw bar and reliable wood-fired steaks and seafood. But beyond that, the ever-changing menu might skitter from fried chicken and waffles to white-bean-and-prosciutto bruschetta to plantain-crusted shrimp with mango salsa. Read Full Article

DELECTABLE MAKEOVER An infusion of cash and talent transforms a Bethesda restaurant

By Tom Sietsema
Washington Post Magazine
Sunday, Aug. 27, 2006
Gone is the creaky wooden porch out front and the dark, scrappy bar inside. Missing, too, is a menu that relied more on surf than turf. As it heads into its eighth year -- practically middle age for a restaurant -- Black's Bar & Kitchen isn't what it used to be. And that's just fine by me, because it has morphed into something better. Read Full Article

GAYOT

This Bethesda hotspot’s once low-country cooking has gone in a more polished Southern and Mediterranean direction with a strong emphasis on seafood entrées, such as the pepper- and-fennel-crusted tuna and the seafood stew with cerignola olives and preserved lemon. Meatier fare includes lamb loin, spice-crusted duck breast, and a couple of steak options. Lunching here will save you a few bucks; order the soft shell crab sandwich or the barbecue duck quesadilla, both light and delicious main courses. For dessert, the chocolate-caramel tart would be a good way to go.