Daily Hampshire Gazette - Established 1786
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Lou & Lucy’s Leftovers

Steamed littlenecks in a smoky thyme broth with fingerling potatoes, leeks, and lardon. Sometimes the planets are aligned, and the moon is full and things go your way, even though it is raining cats and dogs, windy and raw outside and you can’t see the moon or the planets. Inside the Blackfish in Truro on the Cape, everything was perfect.

I am still thinking about the meal I had at this cozy restaurant when I was on vacation last week. The dish I mentioned above was part of the perfect dining experience my friend and I had. It was almost a dream. Coming in out of the cold, we were greeted by a friendly host. There was at least a 30-minute wait but a table had just become available in the small, cozy but lively bar. The servers treated us with respect and I am sure it was not because we looked rich or famous, they were just nice and seemed happy to be working at this successful eatery.

We started with a crisp and refreshing sauvignon blanc. We decided to choose just appetizers and a salad. There was the salad of grilled endive and half a grilled pear set atop field greens with a pear/gorgonzola puree and sweet spiced walnuts. They also gave us bread with olive oil and a white bean dip. I already thought I had died and gone to heaven.

I ordered the littlenecks. Sort of a deconstructed clam chowder finished with cream. The lardons, (kind of a like bacon cut in little chunks,) were added while still a bit crisp. We used the clam shells as spoons for the rich broth. It was really wonderful. We also ordered the seared scallops with Parmesan crisps placed on a healthy drizzle of cheese “fondue.” The place was crowded, but no one rushed us. We sipped and savored for quite a while trying to make the food last.

After that there was no room for dessert, but we felt like this had been a great end to a lovely Truro vacation. It just doesn’t get any better, does it?

— Lucy

Glad you had a great time. At one of my favorite Cape restaurants. A couple of years ago I wrote here about their tuna Bolognese and the memories it evoked of my childhood.

Matter of fact, we have a reservation for eight at Blackfish in September. Can’t wait.

I might even bring your write-up with me. Maybe I’ll get a free meal. Yes!

— Lou

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