West Side Gravy - Collingswood, NJ

Well, was it West Side Gravy we ate in, or was it Blackbird?  The beauty of it is that we ate at both!  While physically we were in West Side Gravy, we actually ordered items from both menu's!  So again, Chef Capasso's latest venture is an absolute winner!  What is there to say other than another killer night on Haddon Avenue with Chef Capasso and his team!  Stay tuned for details as this post is no where near complete!  Cheers!

West Side Gravy Mac and Cheese:  This consists of shelled pasta, cheddar, gruyere, fontina cheeses, fresh herbs, and toasted breadcrumbs.   Usually, these are really small shells, but this time around, these were made by the larger shells like the ones served with Blackbird entrees.  Either way, this is some damn good mac and cheese, and I think that it is the freshness in the herbs that give it such great flavors.  Add a few of my favorite cheeses, and of course this is a recipe for success.  This is always a treat, and one of those must order appetizers.

We also had the Blackbird Tuna Tartare.  This stats out with sushi grade tuna, cubed and mixed with scallion, cilantro, pickled ginger, and tossed in a miso dressing, and garnished with pea tendrils.  This very well could be my new favorite appetizer at Blackbird.  The flavors here all went so well together!  The freshness of the scallion and the cilantro, along with the zing of the ginger and the Miso worked together extremely well.  This is to rock star appetizers what Simon Cowell was to American Idol!  No, we haven't watched Idol in years.  Sorry!  Will definitely be ordering this app again in the future!  May even have to go back this week just to have it again to see if I can duplicate it!

Zelda ordered the Tilapia tonight, that was pan seared and served with herbed couscous with a provencal sauce.  Chef Capasso's version is prepared with a shellfish broth with fresh herbs and finished with just a bit of wine and cream.  Zelda loved this dish, and from the taste that I go, I thought it worked very well also.  This was then topped with a sauteed spinach, and pea tendrils.  Overall, another great tilapia dish, and one that I would definitely order in the future!  Usually however, I order one of the more exotic meats that is on the menu, and tonight was no different as you will see below!

For my entree, I selected the Blackbird Crispy Duck Leg Confit, with chocroute (French technique for saurkraut), pomme puree (mashed potatoes), jus de canarde.  This was absolutely amazing, and some of the best duck I had ever had.  First, the duck is salt cured, and then cooked in its own juices for a long period of time, making the duck tender, and the skin crispy!  The duck separated and shredded from the bone with no effort whatsoever.  This was served over a bed of mashed potatoes, topped with the chocroute.  For their chocroute, Chef Capasso uses bacon and beer to braise the cabbage, which had a deliciously sweet, but also very pungent flavor.  This rocked!  Another awesome element about this dish was the crispy skin!  All I can say is wow....perfection!  And let me tell ya there was more than enough to go around with two good sized legs.  For the price of this entree, this was an absolute bargain, and the red wine stock really added a nice element to the gravy for this dish.  I had ZERO room for dessert!

Overall, what is there to say other than awesome here?  After two months away with the Air Force, it was a pleasure to visit West Side Gravy/Blackbird for a great meal!  All in all, another awesome night.  And I have to say, I was craving a massive wine tonight, so I dug deep into the cellar and grabbed a 2006 Mollydooker Carnival of Love shiraz.  Not a wine that I typically care for, but tonight it hit the spot.  Far from perfect pairing for the menu that we had, but it definitely worked, and my palate was happy.  Yikes, did I just admit that?  Cheers!  -F. Scott

West Side Gravy
714 Haddon Avenue
Collingswood, NJ  08108
Phone:  (856)854-3444
http://www.westsidegravynj.com/ and http://www.blackbirdnj.com/

2005 Maybach Family Vineyards Cabernet Sauvignon Materium

Fom 15 JAN at Blackbird Dining Establishment:

Knowing this wine needs some time, I popped and decanted this for 4 hours in the cellar, and then strained this with cheese cloth before returning it to the bottle and heading to dinner.  This wine had a lot of sediment in it, and I am glad that I decanted this ahead of time!  I was actually a bit shocked at how much sediment was on this wine for being so young.

This was the first of the '05's from our cellar that we've popped, though I have had this wine many times, along with the '06 and '07 at various events that we have attended.  Having both the '06 and '07 recently, I figured it was worth checking in on this wine again with a fairly agressive decant.  Maybach is one of the few must buys left on my "must buy" list, and one of the very few $100+ wines that I will be purchasing anymore.  This wine was released at $110.

We arrived at Blacking Dining Establishment, and I grabbed the Riedel Bordeaux/Cabernet glasses, and pulled the bottle from the carrying case and poured both of us a glass.  I proceeded to aerate the wine in the glass before first sip, and noticed a table with a decanter and a bottle of BV something or another.  Unfortunately, I never did get to see which wine it was, or what year it was.

This showed a gorgeous, dark garnet color in the glass, and I could smell the Maybach plain as day in the glass from a few feet away, with an absolutely intoxicating nose.  Wow this gorgeous!

Oodles and oodles of dark fruits here!  Gorgeous black currant and mocha dominate the nose here, but there is also some jammy black cherry, leather, and creamy sweet vanilla.  Finally, some herbacous and spicy notes round out the nose, and the wine smells rather large from the nose alone.

On the palate, the 4 hour decant did wonders for this wine, and I was absolutely correct in the fact that I figured this would show nicely right now.  More cassis on the palate with some black cherry, blackberry, rapberry, and black currants.  Some nice vanilla, butterscotch, and chocolate tones. 

The finish is very nice, and nicely integrated.  The tannins are present, and that is not a bad thing in the least.  The alcohol is nicely integrated as well, and there is barely any heat whatsoever.  All in all, a 4 hour decant with another 45 minutes in the bottle on the way to Blackbird did this absolute wonders!  This wine is big, and it was dranking incredibly given the decant.  It also paired perfectly with my rib eye, topped with freshly shaved truffle.

At the end of the evening, this wine was 96 points worthy, and I don't possibly see how this is not going to make our Top 10 of 2011 list.  If it doesn't however, I will hardly be disappointed, as that just means that we drank some damn nice vino in 2011!  Cheers!

Blackbird Dining Establishment - Collingswood, NJ

There really isn’t much else to say about my love for Blackbird Dining Establishment. This has proven to be one of my favorite restaurants, not just for the food, but for the service as well. With the move from its current location to Haddon the main drag in Collingswood happening in just a few weeks, we thought we would stop in for one final visit at the location where we fell in love with Chef Capasso’s cuisine.

I made a reservation earlier in the week, and we arrived a few minutes prior, and our table was ready. They had a nice 4 top in the window for us, in what I consider one of the best tables. I absolutely love these two tables in the windows, as do many others I’m sure. Janine sat us as I pulled out the Riedel’s along with a 2005 Maybach that I had decanted for sediment and let rest in the cellar for 4 hours prior to putting it back in the bottle and heading to Blackbird.

Janine asked us what kind of water we liked, and out it came as Adam came over to greet us and tells us about tonight’s special’s. He also noted that Chef Capasso had fresh truffle in the house, and this was another reason we came to visit tonight! =)  As you can see from the picture at the right, I did indeed take advantage of this, and yes, that is some fresh shaved truffle on my plate!  YUM!

We started with the Thai Chicken Spring Rolls, which came out hot and crispy, with 4 nice pieces of spring roll, filled with a nicely flavored chicken mixture. These were served on top of some thinly shave zucchini I think. It was almost like a fresh little salad, on the side of some sweet Thai chili sauce that was delicious. The spring rolls were also topped by a few pea tendrils that we absolutely love, but the real beauty of this dish was the spicy wasabi mustard that was to die for! Such great flavors, and so much flavor in the mustard! This was a great dish, and a very nice start!

For entrees tonight, Zelda just could not pass up the fresh, homemade pasta, and I really cannot blame her! She went with the linguine with wild mushrooms in a porcini sauce, with the fresh truffle add on. Is there really such a thing as too much tuber melanosporum? I don’t think so! As always, this was a great dish, and Chef Capasso knows how to make good fresh pasta! This pasta was nice and thin, and very flavorful! We’ve had this dish in the past, and the truffle really adds a nice new element to it. Can you really go wrong here? Again, no!

I went the rib eye route tonight, and got my steak on! This was a nice cut, cooked perfectly to medium, topped with asparagus, and I too got the fresh truffle add on. This was then served over a bed of Chef Capasso’s award winning mac ‘n cheese. The steak was very flavorful, and seasoned perfectly, and the asparagus was very nice as well. It was also topped with fried onions, but I removed these and ate these after the fact as a side as not to mask the flavor of the truffle.

As always, the mac ‘n cheese was a hit and delicious. This is different from the mac ‘n cheese that is served at Chef Capasso’s West Side Gravy, as this is more saucy. Even so, they are both delicious, and this could be a great meal in itself! But with the elaborate menu and so many good dishes at Blackbird, I would never order mac ‘n cheese on its own there! Well, maybe I would.

By this point, we were stuffed, and truly enjoying sipping the delicious ’05 Maybach, but we can’t go home without dessert, room or not! That said, we went with the chocolate 3 ways. For the life of me, I can’t remember what the 3 elements were called. In the center was a chocolate mousse of sorts, along with a chocolate filled éclair of sorts on the left, and a chocolate filled brownie of sorts on the right. All 3 were awesome, and we enjoyed them!

It’s always nice to shoot the bull with the staff. We talked to Janine about the progress at the new location, and she said it was coming along fast, and that they were excited! Who wouldn’t be excited though, with two great restaurants sharing the same kitchen at the same location? Chef Capasso also came over the see how everything was, and he was very excited as well. It’s nice that he really wants and honest opinion on his food, and truly cares that his customers have a great experience.

One thing to note is that Blackbird will be serving its last meal at the location we have grown to love on Sunday January 23rd, 2011. They will close that night and make the big move the week of January 24th, and they look forward to re-opening both Blackbird and West Side Gravy the first week of February at 714 Haddon Avenue on the main drag in Collingswood! We can’t wait!

In short, what’s there to say other than the fact that we had another delicious meal at Blackbird! It’s become one of our favorite restaurants, and we really can’t be anymore than thankful that friends Tom and Denise turned us on to Blackbird…and West Side Gravy too! It’s sad to see this chapter of Blackbird closing, but it is even more exciting to see a new chapter opening. Hopefully we can still get in as often, but I think they are going to have a lot more traffic at the new location! Congratulations to Chef Capasso and his staff, and we look forward to the opening of the new chapter! Cheers!

Blackbird - Collingswood, NJ

Well, unfortunately it is a work weekend for me, so that means no late nights, and also means limiting the wine sipping to a bottle or so tonight!  ;-)
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That said, we took a drive over to Collingswood tonight, thinking that we wouldn’t be able to get into Blackbird, and assuming that we would be dining at West Side Gravy instead.  We pulled up however around 7:15PM, and were pleasantly surprised to see a few open tables.  I am not complaining in the least, and this worked out good for us. 
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We were greeted by the hostess and immediately seated at the first two top you see when you enter the restaurant.  There is a wooden partition behind the seat on the right that actually blocks off this table from the host stand so you do not feel that you are out in the open.
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Adam came over and greeted us, letting us know that he was going to be our server tonight.  We have actually had Adam as a server a few times, and his service is always good.  Meanwhile, I grabbed our Riedel glasses from the carrying case, and popped and poured a 2006 Kosta Browne Pinot Noir Koplen Vineyard.  Feel free to read the review for this gorgeous wine below.
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Adam came back and read off the specials.  There were quite a few fresh pasta specials tonight, and they all sounded magnificent.  But before we got there, we ordered the chilled antipasto appetizer.  This came out a few minutes later, and was a nice plate with fresh, locally grown, think sliced tomato, with a few large pieces of prosciutto laid out next to it.  Next to that was some thinly sliced cheese, along with some fresh roasted red peppers that had a few balls of fresh mozzarella cheese.  Next to that was some marinated artichoke, and in the center were some nice olives.  The flavors here were great, and there really isn’t much else to say about this dish.  It was delicious.
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Next, Adam came to our table and said that the Chef would like to send out some salads, and we said, “Sure, why not!”  A few minutes later, a gorgeous romaine salad came out, and this was dressed with a lemon parmesan dressing that had some serious zing to it.  We are usually not big citrus fans, but this was a pleasure.  There was the perfect amount of dressing on the crisp lettuce, and this was topped by a gorgeous, baked cheese “cracker.”  The so called “cracker” is just shaved cheese (I am assuming parm) that is baked, and served on top of the salad.  Very nice with some fresh ground pepper, and a heck of a great salad.

For entrees tonight, Zelda ordered the homemade in house linguine served with wild mushrooms, porcini sauce, and finished with truffle oil.  This was then lightly sprinkled with freshly grated parmesan cheese.  What is there to say other than who doesn’t love fresh pasta?  I absolutely love it, and even love to make it.  Unfortunately, we don’t make fresh pasta at home nearly enough, but this rocked!  The portion was huge, and this made for a great lunch for me on Saturday.  I don’t think Zelda ate even half of this dish.
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I am the first person to admit that I am not a huge fan of mushrooms, but these were gorgeous, thinly sliced, and browned very nicely!  The truffle oil finished this dish off nicely, and again, who doesn’t like a little truffle flavor?  This was a winner, and every bit as good as Chef Capasso’s signature gnocchi, with the red sauce that we absolutely love.  I really wanted to order that as an app, but it would have been way too much pasta.

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For my entrée tonight, I ordered the homemade 3 cheese ravioli with the parmesan cream sauce.  I did however do a little modification to this, and ordered it with the fresh lump crab meat that was featured on one of the other pasta specials.  This came out as 4 large ravioli smothered in a gorgeous cream sauce and topped with jumbo lump crab meat.  In all honesty, I didn’t think this looked like a large portion, but I then figured it would leave room for dessert!  =)
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First bite revealed some great flavors.  Again, fresh pasta is always a winner in my book, and this was no exception.  The 3 cheese filling had great texture, and the parmesan cream sauce paired perfectly.  The jumbo lump crab was sweet and succulent, and the entire dish was very rich.  By the time I finished the second ravioli, the richness of this dish was setting in, and I was getting very full.  After my 3^rd ravioli, I was ready to wave the white flag, but then Zelda wanted a bite, so this one had to go as well.  She took another bite or two, and at this point, we were both stuffed.  Regardless, I muscled through, and couldn’t have been any happier.

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Adam came back a few minutes later and offered us dessert, but we were both too stuffed, so we shot the bull for a few minutes.  One of their other servers, Amy also came over and said hello and chatted with us for a few minutes.  After that, we got our check, and headed out.  Surprisingly, there was no sign of Chef Capasso tonight, and I am guessing that he either took a well deserved night off, or perhaps he was working up the street at West Side Gravy tonight.  Regardless, you would never know he wasn’t there, and everything was wonderful like always!  The restaurant probably had 10-12 tables or so while we were there, and it things were moving along nicely and at a good pace! 

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In short, another great meal, and great service from the Blackbird gang, and hopefully we’ll get back there sometime around the first of the year!  Cheers!  -F. Scott

Blackbird Dining Establishment - Collingswood, NJ

There are a lot of restaurants in NJ that we have been looking forward to trying, and Blackbird definitely ranks in the Top. Our good Wine and Chowhound friends tom246 and DW have had nothing but great things to say about Blackbird, so let me tell you how excited I was to finally get the chance to visit Blackbird tonight. . Blackbird is a BYO located in Collingswood, NJ, which has quite a few other restaurants that we have tried, and others that we look forward to trying in the future. Chef/Owner Alex Capasso is a Chambersberg (Trenton), NJ native, and has given this restaurant a Franco-Italian flair, with a bit of Asian influence. He makes all of his pasta fresh, and has a menu of items ranging from Atlantic Salmon, to a Wagyu Beef Burger with Foie Gras, to Spring Rolls! The options are plenty, and they all have a very nice flair to them. . Tonight, we arrived and were greeted by Chef Capasso. We arrived a few minutes early as our table was being set up. Needless to say, his staff accommodated us promptly, and they were able to seat us at a nice banquette with a nice high leather back. The leather had a nice pattern to it, and was a gorgeous tannish/brown color that worked well with warm colored walls. . There was a very nice buzz throughout the restaurant tonight, and you could see almost all of the tables taking advantage of the BYO aspect. I thought that the restaurant was very well done, and was very comfortable and cozy, from the copper colored table tops, to the Wedgewood silverware. This too was a very nice touch, and you can tell that Chef Capasso likes to pay attention to the little details. Tonight, it paid off, and didn't go unnoticed. As always, being a BYO is something that we look for in a restaurant, as you all know we like to enjoy the wonderful wines from our cellar. Tonight we chose a 2006 Kosta Browne Sonoma Coast, and it did not disappoint. Feel free to read my notes on this wine HERE. As always, kudos to Dan Kosta and Michael Browne for crafting such great, high octane fruit forward pinot noir. These wines can be a real treat! Despite 2006 being an "off vintage" so to say, these wines are still showing nicely, and continue to be a treat. We still however have not tried any of the single vineyard designates from the 2006 Kosta Browne lineup, although we did go 3 deep on them. . Our server tonight was Edward, and the service that he provided us was world class. He came over with menu's, and returned shortly after with nice Rona stemware for our wine. As always, we travel with our Riedel carry bag and two glasses that we selected that night for the wine we have chosen, but tonight, the Riedel's stayed in their case. It is definitely a bonus, and a very nice touch to find a restaurant that takes pride in their stemware. These glasses had a nice bowl(not in the Chianti sort of way), and I wish that more restaurants would furnish stems like these. . Edward then read us the nightly specials, and gave us a few minutes to peruse the menu. In the meantime, one of the staff came over with some delicious bread, served with a very light, and wonderful tasting olive oil. I really wish that I knew what kind of olive oil they used, because it was next to perfect. After looking at the menu, and reading about the homemade pasta's that Chef Capasso takes pride in, we figured we had to try at least one of them, so we opted for the half order of the handmade potato gnocchi with fresh mozzarella in a tomato basil sauce. This was an absolute treat, with the gnocchi being nice and light, with a very nice texture to them. These are by far the best gnocchi I have ever had since moving to NJ. If we could make the perfect sauce at home, this would be it. The sauce had a very nice texture, with a creamy, buttery influence to it. It almost had hints of a vodka sauce to it, and was a pleasure to taste. Zelda really appreciated the basil chiffonade, while I appreciated the small cubes of fresh mozzarella. There was a bit of a nutmeg taste in the sauce, which Zelda thinks can be attributed to the basil. I would have to agree. We actually asked Edward if the chef used nutmeg in his sauce, and Edward stated that he would send Chef Capasso over to our table when he got a chance. Needless to say, he did make the time to come over, however, he didn't give up his secret. Can you really blame him? Not a bit. He did however have a bit of an aura to him. I wouldn't call it cockiness or arrogance, but I would call it confidence. Regardless, we both appreciated that about him, and both found it warranted based on the quality of our appetizer. The only gripe that we have about this dish is that it did seem to be just a tad salty for our tastes. Regardless, it wasn't overwhelming in the least, and I did not find it offensive. For dinner, Zelda opted for the Coriander and Rice Crusted Tilapia, served over an avocado salad, with a sweet and sour sauce. She also opted for the seafood wonton add on. I will let her add her comments on this dish in the morning, but here are my thoughts: The fish was absolutely perfect, and the crust on it added a really nice flair. It couldn't have been cooked more perfectly, and it had just the right amount of crispness to it. The rice gave it a very nice crunch, but it is not rice in the way that you are picturing. It is almost as though the rice has been ground with the coriander, giving it a great texture. The tilapia paired very well with the avocado salad, however, Zelda first pointed out that the sweet and sour sauce overwhelmed the fish. It truly gave the dish a different dynamic, and I couldn't have agreed with her more. I would rather seen the sweet and sour Served on the side to go with the seafood wontons. To both of us, the sweet and sour overwhelmed the tilapia, and from the tastes that I had, I preferred the tilapia by itself, or with the avocado salad. Regardless, the main element of the dish was an A+. I on the other hand had a very hard time tonight choosing what I wanted to have as my entree. There were many choices, but it was the Wagyu Beef Burger with applewood smoked bacon, Gorgonzola, caramelized shallot, morel mushrooms and veal sauce with truffled pomme frittes on the side. I know what you are thinking! I too cannot believe that I am visiting an establishment like this and ordering a burger, but this was not to disappoint. The burger came out on a gorgeous bun, and after cutting it in half, it could not have been cooked any better to the temperature of medium. Why so many places struggle with burger temperature is beyond me, but they hit the nail on the head! A lot of people talk about how wagyu and kobe are overrated, but I will be the first to disagree. The flavor that the meat alone had was delicious, and I have never had a basic ground beef that was so flavorful. If anything, the bacon and mushrooms really masked how good the flavors of the wagyu were, but that was nothing that a little scraping couldn't take care of, just so I could get a good flavor for the burger. But the element that the mushroom, shallot, and applewood smoked bacon added to the burger was absolutely brilliant. I cannot think of a better combination for a high end burger. These flavors all melded together so nicely, and the different ingredients added such great flavor to the burger along with the Gorgonzola. I would be hard pressed to come up with a better combination, so kudos to the chef. After dinner, we had zero room for dessert, however, I found it necessary to give something a whirl. When Edward talked about this dish, the Chocolate 3-Ways, I had to try it. I think Zelda gave me a look as though I was crazy when I said we would try that, as we were both stuffed. Regardless, our dessert came out and contained 3 different elements: Chocolate Profiterole, Milk Chocolate Pot De Crème, and Warm Chocolate Cake. I will be the first to say that I am not a chocolate lover, and unlike Zelda, I would rather have something fruity or dessert. This however is a no brainer, and I could eat this over and over. It really gave me a new appreciation for chocolate based desserts! The profiterole was easily my favorite, and had such a great, velvety texture to it. My second favorite was the Pot De Creme, with it's great rich flavors, yet it was light and airy. The creme on top was absolute heaven. Finally, the warm chocolate cake was just that. I could eat these by the handful, and would love to have this again! In short, this is a great restaurant, with a great chef and owner, nice ambiance, outstanding service, and amazing cuisine. I have to say that it has been years since I have left a restaurant so stuffed, and my belly was as happy as could be. There is nothing at all I would change about this restaurant, and I think that they have earned the reputation that they have established. Kudos to Chef Capasso and his staff for giving us such a unique experience! It was one of the best "dates" we have had in a long time, and we look forward to our next trip back to Blackbird soon! Saluti! Blackbird Dining Establishment 619 Collings Avenue Collingswood, NJ 08107 Phone: (856)854-3444 http://www.blackbirdnj.com/com/

2006 Kosta Browne Pinot Noir Sonoma Coast

I know I said that I would wait another 2 years before we opened up another one of these, but after thinking about the Kosta Browne 4-Barrel we are auctioning off for the relief efforts in Haiti, what nicer opportunity to open one of these tonight? Needless to say, I grabbed one of these from the cellar to enjoy at Blackbird Dining Establishment in Collingswood, NJ.

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This was popped and poured, and served in a Rona glass at the restaurant, and let me say that this was by far one of the nicest restaurant stems that we have seen in quite a while. So much that we even left the Riedel's in their carrying case, so this saved me a bit of hand washing! Great touch in my opinion, so kudos to Blackbird!

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In the glass, a gorgeous color, ruby color, and as the glass sat on the table, I could already smell that seductive Kosta Browne nose that is so identifiable as Kosta Browne. I don't know what it is about these wines, but they are so easy to pick out, and that is a beautiful thing.

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The nose was dominated by an intense sweet black cherry, with nice hints of cola, spice, a touch of vanilla, and a subtle earthiness. The nose on this wine is huge, and I absolutely love it. As the wine warmed up and was allowed to breath, there were also secondary hints of jammy red berries, hints of plum, and raspberry. I also picked up a bit of alcohol, which Zelda did not pick up, but I will be the first to admit that she has a better nose than I do, and I am also a bit stuffed up today. That said, I wouldn't be surprised in the least if it were just me.

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On the palate, what can you say other than the fact that this wine is HUGE! Once again, the dark cherry dominates, and it is a bit on the candied side, which is not a bad thing at all. The cherries explode in your mouth, along with some jammy, sweet red berries. As the wine mellowed in the glass, secondary nuances of raspberry, strawberry, and plum come through, with a nice bit of earthiness and spice. On the mid palate, the acidity has settled quite a bit, and the wine has rounded out nicely since the last time we had this. There is still a bit of heat on the finish, but it does not dominate, and it is not offensive in the least. This just proves my theory that with another year in the bottle, this is going to integrate nicely.

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All in all, another great Kosta Browne! There seems to be a very defiant love hate relationship with these wines, but we just happen to be part of the crowd that loves them. I really look forward to trying this wine side by side with an '07 in the future, and I am sure that we will get a chance.

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This wine picked up another 2 points since we last had it, and is worthy of 92 points. Another point is definitely possible as this wine continues to come together! Stay tuned, and keep up the good work Kosta Browne! Cheers!