Appetizers
September 20, 2012
With a focus on seafood, is Blackbird ready to shine?

I have been eating quite an array of seafood lately at a several places in and around Sacramento, along with a few out of town joints. Squid, octopus, rock cod, hamachi, arctic char cooked, arctic char raw (topped with potato chips and fish eggs), tilapia on tacos, blackened catfish, whole roasted trout, striped bass, salmon teriyaki, oysters, clams mussels, lobster, crab. The list goes on.

OK, it's been quite the seafood feast in recent weeks. Which leads me to the focal point of this brief post: Blackbird Kitchen + Bar. That's the new downtown restaurant I will be reviewing this Sunday.

As a preview, I thought you might enjoy seeing a few photos from recent visits. Below that, I thought I would include a couple of pics from a recent drop-in at Restaurant 1833 in Monterey. I'll be writing about that place in the weeks (or months) to come.

August 2012 Oscar, etc 352.JPG Arctic char in vichyssoise topped with potato chips and cured roe.


August 2012 Oscar, etc 357.JPG Whole roasted trout with steamed clams and sea beans

September 033.JPG Striped bass

And if that's not enough, here are a couple of shots from Restaurant 1833:

1833.JPG Hamachi with pickled jalapeno, avocado and orange


Octapus.JPG Charred octopus with Marcona almonds and romesco

Blair Anthony Robertson is The Bee's restaurant critic. Follow him on Twitter, @blarob.

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