Little Blackbird — Restaurant in Washington

Have been eyeing Little Blackbird for a few months now and decided to check it out last night. I arrived at the bar around 5:15 on a Friday night - there was one seat towards the other end of the bar taken, and within 20-30 minutes, the bar was full (it has 8 seats). I had a reservation, but prefer bar dining often so I was glad to be able to grab a bar seat. They were kind enough, when I told them my husband was joining me, to lay a menu on the bar area next to me to "hold" the seat for my husband.

The bartender, Kyle, took excellent care of us all night. He started me off with a complimentary glass of sparkling and two swee-Tarts - I think one of their "playful pairings" they tout. It was an interesting texture experiment, for sure, although I don't know how often I'll pair my sparkling with candy in the future. :)

Wine list - it's a wine bar, and overall, a pretty good list. I would love to see at least one more sparkling that isn't a prosecco, but that's a personal preference. Good overall selection of both reds and whites, otherwise, including some grape varietals I've never heard of, and the ability to order a 3.5 or 6 oz glass - now, that's how a wine bar should do it. Kyle was also great at recommendations and allowing us to try things before committing - another good hallmark of a wine bar.

On to the food. It was the end of (extended) Restaurant Week, so I ended up getting the restaurant week menu and my husband ordered two additional dishes for himself (we split my dessert) - which ended up being the perfect amount of food. I enjoyed my burrata, and he really enjoyed his flambe tart. But we both agree that the star of the show was my bronzini. So succulent, and so well-balanced with the white wine sauce, herbs, and tomatoes and olives (the latter of which I gave to my husband). He had the hanger steak, which was cooked to a perfect medium and really enjoyed. We both split the butterscotch pudding for dessert - decadent without being too heavy.

Overall, a great experience. Now, this is a small restaurant, and many tables don't have a whole lot of space in between them. By the time we left around 7:30pm, it was packed, so definitely ensure you have a reservation or plan ahead and get there early to snag a seat at the bar (first come, first serve, and many patrons were turned away since the bar was pretty much full the entire night). We will definitely return to explore more of the wine list and other items...

The Little Black Bird surpassed all expectations, offering an extraordinary culinary journey from start to finish. As I stepped inside, I was immediately struck by the elegant yet cozy ambiance—a perfect blend of sophistication and warmth. The dim lighting and tasteful decor set the stage for an evening of indulgence.

From the moment I was greeted by Bartender Kyle, I knew I was in for a treat. His genuine warmth and passion for mixology shone through as he expertly crafted each cocktail with precision and flair. Whether it was a classic martini or a creative concoction of his own invention, every sip was a delight to the senses.

Kyle's knowledge of pairing wine with food was truly exceptional. His ability to recommend the perfect wine to complement each dish elevated the dining experience to new heights. Whether it was a full-bodied red to accompany the lamb or a crisp white to enhance the flavors of the seared scallops, Kyle's expertise ensured that every sip and bite harmonized beautifully, creating a symphony of flavors on the palate.

Moving on to the dining experience, every dish that emerged from the kitchen was a work of art. The chef's dedication to using fresh, locally sourced ingredients was evident in every bite. Each plate was thoughtfully composed, showcasing a harmonious balance of flavors and textures.

One standout was the seared scallops, perfectly caramelized and served atop a bed of creamy risotto infused with hints of saffron. Another highlight was lamb, tender and succulent, accompanied by a velvety red wine reduction that danced on the palate.

Throughout the evening, the service was attentive yet unobtrusive, allowing us to fully immerse ourselves in the culinary experience. Bartender Kyle's infectious enthusiasm and genuine hospitality added an extra layer of enjoyment to the evening, making us feel like honored guests in his domain.

As the night drew to a close, I couldn't help but feel grateful for the unforgettable experience at The Little Black Bird. From the exquisite food to the impeccable service, and of course, the charm of Bartender Kyle, it was an evening to remember—a true culinary...

We had a really disappointing experience at Little Blackbird. Party of 3 ordered drinks, appetizers and mains. Things didn’t go great from the beginning when we picked our drinks. The wine list contains both dry and semi-sweet white wines with no indication as to which ones are semi-sweet, and when asked to compare two of the wines, our server did not explain that one of them was semi-sweet. She described it as “fruit forward.” Which was true! But beside the point.

One of the 3 appetizers was wrong as in not what we ordered. In the interest of not holding up the meal, I said I would just take what they made me. It was slightly more expensive than what I ordered. They charged me for the more expensive appetizer (the one they brought by mistake). Granted, I accepted and ate it, but still…kind of sketchy.

Then it’s time for the mains. Two of 3 arrive. “The third is coming right out.” It did not. After some time, the manager explained there had been a mixup in the kitchen and it was coming out in a bit. By this time, enough time had passed since they brought out the other diners’ meals that I just told them to skip it; it was too late and would just result in me eating long after everyone else was done. And candidly, I’d had enough of my experience to that point and did not want to prolong my “enjoyment” of this restaurant.

One of the other mains, billed as a “tart flambé,” was neither. It is a small flatbread - not a tart - with undercooked onions - no flambéing here.

And when the bill came, with an explanation that “of course” I was not being charged for my ghost main, of course I was charged for my ghost main.

Sadly, “wine bars” and “small plates” places have become ripe ground for lazy restaurateurs to find new ways to rip off unsophisticated diners while phoning in both food quality and service. Little Blackbird regrettably appears to have leaned...