The had me at “carrot cake.”
Blackbird Modern Asian’s Executive Chef Tim Nickey and Executive Pastry Chef Denise Elrod are masters at creating dishes that trigger an awe-eliciting response in Jupiter, FL. The award-winning duo recently introduced a selection of new dishes, ranging from a treasured Chinatown classic to an illusory sweet ending. A pair of cocktails with a pop culture twist have been added as well.
Joining the menu’s multicore of Pan-Asian options are tuna tartare cones, dim sum-style appetizer stacked in a monogrammed serving tray with daikon sprouts, wasabi, and a sprinkle of sesame seeds; salt & pepper calamari with serrano peppers, crispy garlic, and a burnt orange sauce; and Thai beef jerky ($18) now served with dual sauces – smoked chili and burnt orange.
Nickey also added the shrimp with lobster sauce in honor of Blackbird co-owner Scott Friehlich’s adulation for the savory Chinatown staple. Prepared with English peas, green onion, Shaoxing wine, and other classic ingredients, the fragrant dish pairs perfectly with a side of jasmine rice to soak up its goulash-y goodness.
Elrod has outdone herself yet again with a doublet of head-turning desserts. The chocolate cherry blossom (consists of hand-churned vanilla ice cream tucked inside a delicate chocolate dome circled with chunks of chocolate cake, cherry blossom whipped ganache, pistachio brittle, dried cherry blossom flowers, and a plum-berry compote inspired by the jams she made in Las Vegas with ingredients sourced from her backyard. This Instagram-worthy treat reveals its frozen treasure when warm dark chocolate cherry sauce is poured over it tableside.
The carrot cake iemulates a life-size carrot planted in a porcelain Asian jar with chocolate and graham cracker “dirt.” The “carrot” is a white chocolate shell filled with carrot cake crumbs, five-spice powder, and cream cheese frosting pigmented with turmeric and hibiscus powders. Crowned with a sprig of fresh parsley, the carrot is removed in front of guests with a decorative garden trowel to a plate swirled with luscious carrot-apple butter sauce and a quenelle of coconut gelato topped with an edible flower.
Before the final course, treat your table to a round of newly added craft libations with ties to screen and song. The Kung Fu Fighting is a sapid sip with Spring 44 vodka, Soho lychee liqueur, Liquid Alchemist orgeat, lime juice, vanilla syrup, egg white, and a Vietnamese dragon fruit garnish. An equally complex tipple, the Kill Bill is a concoction of 400 Conejos mezcal, Liquid Alchemist passion fruit, lime juice, vanilla syrup, and egg white with a lemon twist.
Blackbird opens daily for dinner at 4 p.m. and closes at 11 p.m. Entertainment and a live DJ are featured on Friday and Saturday evenings from 8 p.m. to 11 p.m.
The restaurant hosts a daily happy hour menu with half-priced cocktails, wine, and beer on Monday from 4 p.m. until close and Tuesday through Sunday from 4 p.m. to 6 p.m.
Reservations will be accepted for tables of eight or larger based on availability. Walk-ins and seating commence at 4 p.m.
Photos Courtesy of Justin Broderick