food

Blackfish

Craig LaBan, Food Critic

Updated: Tuesday, February 7, 2012, 2:53 PM

Chip Roman in the dining room of Blackfish.

There’s a reason the spare white rooms of this contemporary Conshohocken storefront are perpetually filled with crisply pressed, pastel-wearing, fine-wine-toting Main Line devotees.

Chef-owner Chip Roman’s BYOB easily remains one of the most sophisticated places in the western burbs to dine, with a focus on seafood that is both refined and inventive, whether it’s sublime sashimi laced beneath heirloom radishes with sweet and spicy Japanese sauce, perfect grilled tuna, or Cape May oysters topped with fizzy clouds of frozen Meyer lemon soda that are the ultimate raw bar fantasy.

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Craig LaBan, Food Critic

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