Blackfin Bistro — Restaurant in Key West

This was my first time at Blackfin and while the food was overall OK, I have to say it was big let down and I probably won't be rushing back or recommending it to anyone.

Overall the quality of the food was decent. The prices were on the high to very high side, but that could be expected for the area. Our interactions, though, were a letdown from start to finish.

We tried to order a cocktail to start and were told wine and beer only, with a bit of an eyeball and annoyance. Then we tried to order two bottles on the menu but both were out so were finally pointed to one that was significantly more expensive. Starting off just seeming somewhat scammy.

The waiter was nice but seemed to be confused - never really knowing where in the service he was. We even were convinced to order the $90 stone crab appetizer (which was fine) but more antics of confusion interrupting the meal made for an unpleasant experience.

Entrees come and (to our absolute shock) the waiter tells us that he put the wrong entree in for one person in or party. He says it would take a long time to make what they actually ordered and then stared blankly at us. No further suggestions, just really deer-in-headlights. We eventually just ate the meal that no one ordered because we didn't want to be stuck there all night. The waiter moved on, as if that just took care of it. No acknowledgment from the manager (who may have been the annoyed one with the sketchy wine list, so maybe for the best?) or anything further.

The bill comes at the end and the (more expensive) incorrect entree is on it. At this point, we didn't really have any confidence in the competence of any of the staff, so we just paid the check and left.

Overall the food was fine but highly overpriced for incompetent and ungracious service in a "shabby chic" (think white linens over rickety old folding tables) restaurant. It's not a place I'll be letting them spend my money for me again anytime soon, and would suggest you avoid the...

The food was delicious. Wagyu burgers (know that real wagyu would never actually turn into burgers, though; it’s just a marketing gimmick) were hefty, messy with a fondue and shallot relish, and cooked perfectly medium rare. They were delicious and just the thing for a pair of hungry dudes, if not a bit sloppy to manage. Good thing we had a pool handy. Truffle fries were great. Ol boy at the shop was happy to toss-in some mayo for dipping. There was a nice little rocket salad as a garnish. When I found the little cornichons hiding under all the hootenanny, I was very pleased. Unfortunately, they were out of the conch cakes, which happened to be my newest culinary obsession since I first tried them elsewhere the day before. They were also out of the lobster bisque.

Service was excellent. I didn’t dine-in, but the restaurant itself was a charming and intimate space: clean with lots of old, groaning hard wood, original fixtures and doors that don’t quite fit their frames any longer. They have an extensive wine selection (no liquor) and a breezy patio behind, should diners wish to enjoy their repast a plein air, weather permitting. It seems Spanish is not spoken here, but French IS, so practice your language skills!

The fact that two burgers (albeit delicious) with fries and a gazpacho soup cost over $75 to take out—not including tip—is the only thing holding me back from offering a five-star review. Even for Key West, that seems a hefty take. The restaurant was rather unoccupied when I visited. I imagine a slight adjustment to their prices would see this restaurant enjoy a brisker business.

Be that as it may, the food was delicious; the service impeccable. I suppose one gets what one pays for. I was not disappointed. I did notice people coveting my burger as I enjoyed it poolside, so kudos to Blackfin Bistro. I hope you...

Had dinner here tonight, was "ok". Beef tartar special was specifically underwhelming. Served presumably deconstructed / components were separated on plate. An epic fail for anyone who understands this dish. The idea is to create an emulsified mixture using the egg yolks, minced* anchovies, minced* onion, lemon, dijon, ground pepper, worchestershire, etc. [Like a caesar salad would be traditionally prepared] Serving these separate on a slate slab isnt fine dining, it's a dishonor to the dish. More so, the beef was diced too large and not seasoned at all. I had to mix the components myself in an emptied French fry bowl. And ordered more table bread to eat it on. *A consistent problem between the underwhelming charcuterie plate and the tartar was the amount of crostini/ potato chip. If you're going to serve 2 large slabs of pate on a charcuterie board, you need more than 6 tiny crostini. Or 6 poorly fried potato chips on 4-5 oz of tartar. Whoever designed these dishes put no though into how you eat them. That's dish conception 101m Also the charcuterie was super boring, 3 little pieces of chorizo, pate, unnecessary greens, olives. You can do far better for the price point.

And for the love of God, why would you ever served jarred olives in a little glass and call it a dish. How incredibly lazy. Toss them in some olive oil with orange zest, try anything. Anything. Not straight out of a jar and onto a plate. Shame on you.

I guess our table was just really let down by a menu that couldnt deliver what was promised for a seemingly nice restaurant that we spent a good amount of money atm

Wait staff was...