The aromas wafting from the busy kitchen of the Black Lab
Bistro give only a hint of the of the delicacies about to tempt
our eager palates. A server easing by our table with plates in
hand shares a knowing smile. Sensing our interest, she lingers
just long enough to let our eyes rest on the halibut special,
pan seared with lobster claw and lemon thyme buerre blanc,
and the award winning bistro crab cakes. She glides by explaining
both are receiving rave reviews. That’s it! We vow
to order halibut and crab cakes. We truly believe it, until the
next server passes our table. Now it’s the ancho seared bison
with tomatillo salsa, chevre cheese and chile mole, and the
porcini dusted chicken on a bed of gorgonzola cream penne
with rapini we're considering. This is going to be difficult.
Scanning diners at an adjacent table sharing plates of spicy
tuna tartare, duck gyoza dumplings, and almond crusted brie
with kiln dried cherry sauce, one thing becomes abundantly
clear, we want to sample everything. Our server asks if we
have any questions about the menu or this evening's special
offerings. "Just one" I ask imploringly. "What should I order?"
The mythic Phoenix rising from the ashes is an apt symbol
of the much touted renaissance taking place in historic Phoenixville.
New eateries, pubs, brew houses, and retail venues
are joining the fray to create a hip and bustling destination
for the thirty-something crowd. Small towns offer a charm
and character malls can't duplicate. A creative vibe. An individual
flavor. Manayunk experienced it’s boon on the backs
of it's restaurants. Phoenixville is doing the same, and at the
heart of the migration to "restaurant row" lies the ever popular
Black Lab Bistro.
For seven years, the Black Lab Bistro has been a truly unique
voice on the restaurant scene. Eschewing trends while still being
on the cutting edge is a fine balancing act Chef Guy Clauson
has deftly mastered. “Over the years, my philosophy has
remained the same, simply use the finest available ingredients
to create the most flavorful dishes. The menu items are comprised
of combinations of colors, textures and flavors designed
to compliment one another and to appeal to the senses on many
levels. The greatest compliment I receive is from self confessed "foodies". They feel compelled to tell me the menu offers so
many great choices they have a hard time choosing just one.
To add to the dining experience, richly painted butternut colored
walls and dark wood room dividers give way to lofty tin
ceilings creating a classic "bistro" feel. French doors will allow
for al fresco dining (weather permitting). Open and airy
yet still cozy and intimate, it is the perfect destination for lunch
with the boss, getting together with old friends or date night
with that special someone.
Phoenixville may be "up and coming", however; the Black
Lab Bistro has already arrived. New menu items including the
pepper seared ostrich with pomegranate demi-glace, or lamb
roulade stuffed with spinach, sun-dried tomato and goat cheese
with curry scented pan sauce, and especially the truffle lobster
mac and cheese, are must haves.
Diners are invited to bring their own wine, beer or champagne.
Reservations are recommended with the exception of Friday
and Saturday night when they operate on a first come first
seated basis.
