| Blackstone Grill March Newsletter |
Greetings!
Greetings from our family. Spring is right around the corner and here at Blackstone we are busy making changes along with perfecting the food and service you have come to love.
Anyone can join our mailing list by going to our homepage www.blackstonegrillva.com or texting the keyword "BLACKSTONE" to 22828 using your cell phone.
We need your help!! The Roanoke Times is currently collecting votes for the "Best of 2012" Follow the link below to cast your vote for Blackstone Grill. You will have to write us in.
Follow our social media sites.
 | | The Blackstone Grill Experience |
|
|
What makes Blackstone Grill different?
 With so many restaurant choices here in the Valley, choosing an evening dining option can be overwhelming. We want to take a moment and share what makes the dining experience at Blackstone Grill extraordinary.
CUISINE
Executive Chef Tony Dellorso takes pride in his menu. Most mornings you will find Chef Tony in the kitchen preparing for the evening. Our crab cakes are portioned daily and do not contain any filler. Our tuna is fresh -- never frozen. The Oyster Rockefellar is made with freshwater oysters shucked each morning. Salads are made from the freshest vegetables in the area. The salmon, lamb, and steaks are never frozen, cut in house, and can be cooked to order. The ribs are over 2.5 lbs in size and slowly baked all day so they retain their full flavor. Every weekend we feature a unique and fresh seafood option. This special is posted on Facebook and Twitter. Always fresh, our weekend fish special is guarenteed to make it from catch to your plate in less than 48 hours.
WINE
Our extensive wine list has been carefully selected to impress even the most critical pallet. A full list of our wines will be posted on our website in the coming week.
OPEN KITCHEN
We are proud to have a fully open kitchen where dining guests can be a part of the cooking experience.Watch from start to finish as Chef Tony grills your steak to perfection and has it sent to your table immediately after plating
FRIENDLY & KNOWLEDGEABLE STAFF
We train our staff to have a full working knowledge of our menu and wine list. We want you to feel at home from the moment you walk into Blackstone. All restaurants are not created equal, and the difference is the service you receive. We encourage you to accept nothing but the best.
ATMOSPHERE
Our dining room is designed to allow you to be able to have a conversation with your dinner party. We want you to relax and be able to enjoy your experience.
|
|
What is going on at Blackstone?
NEW MENU
We have been hard at work putting the finishing touches on our new menu. It has been redesigned and changed to enhance the experience. We are aiming to launch by mid March.
ALL NEW PRIX FIXE MENU
To bring more value to our guests we will be offering a Prix Fixe (pre fix) menu. The Prix Fixe menu will be in addition to our in house menu and offer a package selection for our guests. For one price you choose beverages, appetizer, soup or salad, and entrees. We are excited about this new concept. It will also be an avenue to test potential new entree items.
NOW ACCEPTING ONLINE RESERVATIONS You can now make reservations through our website. Reservations WINE DINNER
We are planning to begin our all new wine pairing dinners starting in April. We will feature a wine dinner the first Monday of every other month. The dinner will be in our elegant banquet room hosted by Country Vintners own Scott Davalle. This will be a reservation only event.
"At The Bar" HAPPY HOUR
Half Price Happy Hour. 4 - 7pm at the Bar
Margarita Monday Tap Tuesday Wine Wednesday Martini Thursday Also includes 1/2 price appetizers Excludes: Pan Seared Tuna and Seafood Sampler Happy Hour pricing applies to house liquors / wines only
INSIDER'S LOOK
We have just launched our new You Tube channel. We will be posting videos here often giving you a peek inside the operation of Blackstone Grill. We are very excited about sharing with you. Be sure to subscribe, follow us, and don't forget to tell your friends!
|
