Black & Blue is the newest and most expansive addition to the Glowbal Collection of restaurants. Featuring a large selection of prime cuts of steak, including Wagyu, US, and Canadian prime beef, Black & Blue will offer a modern take on the classic steakhouse. The restaurant features 3 levels and a glass walled elevator.
My father and I had dinner here last week, the place is very busy, loud, fancy. We each had the $44 Surf & Turf. My steak was cooked perfectly and the meal was good, nothing amazing but yes a good meal. With 1 drink each and a bottle of pellegrino the total comes to $122 plus tip. Yeah I would eat here again I guess if friends wanted to go but I'm in no rush.
Made a reservation for lunch a few days beforehand and they call you back a day before for a nice reminder, good touch. Shared a green salad - very good, tomato salad - average and beef carpacio - big serving but maybe change the big awkward garlic bread to crostini's or sliced pieces. Ordered the beef wellington and was told it only came medium vs my preferred medium rare. It was very good and had some nice mushroom/pate on top of the beef, very tender. Others in the group had steaks which they all said were great and cooked to perfection. Service was really good, waitress was personable without being over bearing and the somewhat crowded table was cleared as we ate. Sat in a booth downstairs but the seating upstairs seems to be a bit brighter and provides a view of the street. I understand they have a roof top patio which will be a must try in the summer. It is expensive with the appys in the mid teens and the entrees in the low $20's. They have burgers and sandwiches in the teens which is comparable to the chain restaurants. Will come back for sure.
Had an early sitting (5:45 PM) before a show.
The room was gorgeous - we were on the upper level overlooking the bar and had a view of the meat cooler (with its glowing himalayan salt wall). High end and modern with linen tablecloth/napkins. Clean and beautiful.
Service was also great. Friendly, professional. My linen napkin accidently dropped on the floor. A passing server noted it and reached down and picked it up. I held out my hand in thanks as I would have just used it. He said, "I'll get you a fresh one" and immediately returned with a pristine napkin. The staff appeared to have a good rapport with each other and I noted good communication between staff throughout our dining experience.
The food however, needs a little tweaking to make this my "go to" steakhouse. The meat entrees weren't quite up to par. Hubby ordered the 10 oz tenderloin for $44.00. This price is a la cart and only includes the meat. I was expecting a much better product. I found the meat a tad dry. There was no bacon wrap to add a bit of flavour and little or no seasoning. I had better tenderloin at Les Faux Bourgeous for much less money.
I had the prime rib (it was an early sitting special, offered before 6:30 PM) it came with ceasar salad, mashed potatoes, yorkshire pudding, seasonal veggies and butter cake for dessert for $42. The meat was good. But not great. It was 10 oz, but a large piece, sliced thin. It didn't have much flavour.
Notwithstanding the meat not being as good as expected, the other elements of the meal were excellent (hence I still rated three stars overall).
Hubby had the Burrata salad. It was made with tomatoes and a wonderful cheese. It was very, very tasty and fair value at $16.00. My ceasar was prepared by the waiter right at the table with fresh ingredients. It was divine. The waiter helped us match our first courses with appropriate wines.
The vegetable/starch portion of my meal were all done just right. The yorkshire pudding was probably the best I have ever had. I only wish that a little au jus or gravy was served with it.
As my husbands tenderloin came a la carte - he ordered the recommended Brussel sprouts. These were excellent. Again, the best we have ever had and a reasonable $7.00.
For dessert, my meal included the Butter Cake. It was okay, although a bit dry. Hubby had the recommended Bananas Foster, agian prepared with fresh ingrediants and flameed right at the table by our server. This was a delightful dish.
Bill (after tax, before tip) came to $185.00 (which included 4 glasses of wine).
I would go again, but I would order the salads and an appy rather than having the steaks/meat. I would enjoy the room and a good quality salad and go elsewhere for my steak.
We like to check out all the nice places in town, especially for a good steak! And although my husband is vegetarian, he looks forward to the rich side dishes at a steak house very much.
So we head to Black and Blue for a special dinner. The food was uneven, my tenderloin steak was good, but many of the 5 sides we ordered were not great. We liked the mac and cheese and onion rings, but didn't really care for the brussels sprouts (usually our favorite!) mushroom or french fries. Our salads were OK, again pretty high priced, especially for the burratta salad which only had a small burratta on it.
While this place had great design and atmosphere (if you can look past the Dexter-style meat display!) with tons of carts of tableside food preparation, overall the service was very NOT fine dining-ish. The servers were nice, just not super well trained in the details. We had servers openly questioning whether they could transfer our tab to another table when we moved tables, another one bumbling with the bill and payment, etc.
While the food was good to mediocre, the prices were on par with the most expensive restaurants in Vancouver, and Black and Blue did not provide the food or the service we would expect for the prices they charge. The bar menu looks more reasonable, I feel like this is the kind of place you could take a date or business associate, sit at the bar, enjoy the pretty people and atmosphere, and have a drink and snack. But we came here for a fine steakhouse, and sadly, that this place is not.
i like this place, its a little pricy but i think its worth to pay, they serve great meat here and well cooked, i like the ambience a lot too, its quite fancy and loud but goes along with the place. the stuff is good, they are polite and really nice. i will go again soon
Our dinner of four showed up for dinner at 5:30 and the downstairs was 90 percent empty. They show us to seats right next to the only three other people in the downstairs floor of the restaurant. We did not want to sit right next to three strangers.
They do this to make the place look crowded for people that are walking by outside. We ask to be seated elsewhere to which they oblige. The entire upstairs is virtually empty too but that is okay, it is early. At the tables the light is dimly lit. The font sixe on the menu is purposely small and we soon figured out why.
The food was good but the sneaky waiter tricked one of our parties into buying a steak that was $13...wait for it.... an ounce. The total cost for one tiny little steak was about $200 when you include tax and tip. Sure you (waiter) sneaked us into spending $200 for a tiny little steak and sure you might get a little commission but you burned a table of four who likely will never come back and who will likely mention this experience over and over again. It was a good steak but for that price, the entire experience at the Black and Blue turned into an outrageous rip off.
We also had long delays between the courses of food as mentioned in prior posts. They gave us the bum rush out the door because, I guess, we were not buying drinks. That is not that surprising with the Glowball group and we were okay with that part and we understand there are more small sized $ 175 steaks to sell.
But today the credit card company phoned us to alert us that our card had been used in Quebec to purchase gasoline. A day after we were at the Black and Blue our credit card is compromised. We have been here 5 or 6 times and each time we were satisfied. But it is sad to see that already in just 6 or 7 months this rising star is becoming a little pathetic.
Advise to Black and Blue:
1) Do not cram guests together to make the place seem packed
2) Make your menus more readable or turn up the lights (it seems intentional otherwise)
3) Teach your staff that a restaurant is not a boiler room where you extract every penny out of the customer
4) Take steps to protect your customers credit card data
5) Make sure the customers know what they are ordering
We will give the Black and Blue a pass for rushing us out the door as that seems to be standard practice.
Having eaten in many of Mr Yacoub's restaurants over the years and having eaten at this restaurant in its previous incarnation I decide to treat myself to lunch.
The decor has been updated and is still spectacular and the service was friendly and attentive. The wine list is extensive, especially with reds, as one would expect in a steakhouse. My concern was with the food, which is unfortunate, as I am a big fan of Mr Yacoub and his wife Shannon Bosa and In fact delayed posting this review for some time. I ordered the Beef Wellington and although the beef was excellent and cooked to order (medium rare) I was most disappointed with the crust and frankly Bin 941 does a far better job on this dish with more of a puff pastry type of crust. The green beans that came with the dish were terrible - tough and tasteless. I'm not sure whether this was due to their supplier or the method of preparation - probably a bit of both. This complaint on the quality of side dishes applies to all of the steak houses in Vancouver and is by no means unique to Black and Blue. For some reason the steak houses - from The Keg to Glowball - think their emphasis on the quality of their food only applies to the steaks they serve and their side orders are an afterthought. Check out the way in which vegetables should be prepared at the Cactus Club under the tutelage of Rob Feenie.
Everything considered I wouldn't recommend Black and Blue but I'm sure Mr Yacoub will up his game as time goes on.
Great night out at the Black & Blue Restaurant!
My wife and I were very impressed with the amount of service that we got while attending the restaurant. We wanted to point out the extended level of service we received from the bar staff! We had reservations at a table - we arrived early and decided to have some cocktails before dinner. We ended up staying at the bar because the bartender made it a no-brainer decision for us.
The table side preparation for the salads and desserts were top notch. The cocktails made with a sense of professionalism and the food that is top quality all made our experience memorable. One of the service points that really topped it off was the telephone call back the next day to inquire on our dining experience- (we obviously only had great things to say).
Thanks for reading this- we would recommend choosing Black & Blue as one your next restaurant visits. Choose to get the Crab Louie Salad and ensure you try one of the great steaks!