The newest addition to the Donnelly Group brings a new look and feel to their growing list of Public House locations. Designed by Craig Stanghetta at Ste. Marie, The Blackbird Public House & Oyster Bar is Open at 11am daily in the Financial District. The two-floor Venue takes the city a step further in modern pub culture, featuring fresh daily oysters, creative pizzas and daily lunch & dinner offerings create by Chef Alvin Pillay. The beverage program, co-created by beverage Director Trevor Kallies and Executive Barman Jay Jones showcases twenty-four beer lines, interesting craft cocktails and a satellite scotch bar boasting 70+ labels. Located within the venue on the ground floor is Blackbird Barbers operated by Another Fine Cut.
Went there on a Friday night with friends.
Nice beer but expensive.
Extremely loud throughout. Do not go in if you want a decent conversation, you will come out hoarse from shouting !
Conveniently & centrally located. An easy to find bar, with a pool table & shuffleboard games upstairs.
Great new location for the DG. Lovely room spread over two floors within dining on the ground floor and more pubby upstairs. Good value menu covering all the bases and price points. Outstanding selection of draft beer in real 20oz pours. Service is friendly and informative. Cocktails and beer good value. Wine is steeply over charged.
Newest addition to down town. Place looks great - the old Keg Caesar which was sorely in need of an update and has been really beautifully done. Unfortunately we, the patrons, are paying dearly for it. Chum and I had lunch here a day or two after opening. Ordered lunch (sandwich with side each) and a 5 oz glass each of the Poplar Grove Chardonnay (retails at $22 / bottle) at the suggestion of the waitress. Foolishly, we did not actually look at the wine list ourselves. A pleasant enough wine so we each ordered another. Our bill duly arrived, $106+ . The 5 oz glass is $16.00; we paid $64 for a partial bottle of wine. Disappointing to say the least. We will return when they get wind of the fact their patrons are going once, then returning to their usual haunts and passing on this info the wait staff who are / were concerned about this new competition.
The oysters were a larger variety and kinda fishy, but the bacon condiment was a nice twist. My date and I ordered a steak and a chopped chicken salad, both were a mess. The way they cut the steak is completely messed up and creates a bunch of medallions which are tough and get cold very quickly. Her chopped salad was mostly tasteless and the chicken was hidden in tiny unpleasant chunks. We also tried the crab and avocado which were kinda gnarly. I don't know why there are so many sandwiches on the menu, but I guess I should have ordered one. I just really don't want to eat a beef dip when I'm out for a formal birthday dinner. Improve the menu and we might come back.