It’s October. It’s getting chilly out there. And while I will always appreciate patios and refreshing cocktails, I’m ready for this time of year when days get shorter, fires get lit and the red wine is passed around. This time where hanging out somewhere new, like The Black Hat by Bistro 28, (the second culinary endeavor by Chef Sam Chalmers) is a welcome change.
Me being the lucky culinarian/foodist/photog that I am, got invited to the grand opening, and had the pleasure of partaking in all the delights – all senses satiated.
For example, tuna tataki served on a Himalayan salt plate.
And Baccala Fritters, made with halibut & yukon gold puree and served with cilantro chili aioli.
I’ve known Sam Chalmers for a couple of years now, I think, through his first venture – Bistro 28; his trademark black hat, the new restaurant’s namesake.
The atmosphere at The Black Hat is warm but spacious, old but new and is full of charm. (so are the staff) :)
The Wagyu meatballs. Amazing…
A unique menu to say the least, you’ll need to visit to see it, and taste it for yourself.
The GQ kitchen staff.
Sam – thank you for a lovely evening, and best of luck with your new and exciting venture! I will be sure to check in often! Cheers.