Chip Roman in the dining room of Blackfish.
About the restaurant
Rating:
Neighborhood: Conshohocken
Parking: Street parking only.
Handicap access: Wheelchair accessible (call ahead for access through rear or side door).
Handicap access: Wheelchair accessible (call ahead for access through rear or side door).
Hours:
Lunch Tuesday through Friday 11:30 a.m. to 2 p.m. ; Dinner Tuesday through Thursday 5:30 p.m. to 10 p.m. Friday 5:30 p.m. to 11 p.m. Saturday 5 p.m. to 11 p.m. and Sunday 5 p.m. to 9 p.m.
Prices:
$$$
Payment methods:
MasterCard
Visa
Cuisine type: American
Meals Served:
Lunch - Tue., Wed., Thu., Fri.
Dinner - Tue. thru Sun.
Style:
A BYO star has risen in the storefront space of the former Maya Bella, where ex-Vetri/Le Bec-Fin hand Chip Roman has brightened the rooms and is producing a stellar bistro-plus menu full of clever surprises, from foie gras streaked with cinnamon oil to seafood flavored with spruce. Service also shows some polish.
Specialties:
Lunch: French onion soup; chicken pot pie. Dinner: chestnut risotto; hamachi tartare; smoked salmon with deep-fried egg; foie gras with cinnamon oil; blackfish; surf and turf; bouillabaisse; arctic char with spruce bark; lamb loin with brussels sprouts.
Alcohol:
BYOB
Philly.com Dining
The Rating Key
$ = cheap eats
$$ = moderate priced; most entrees $16-$25
$$$ = premium priced; most entrees $26-$35
$$$$ = hey, big spender; most entrees $36 and up
Superior 
Rare; sets fine-dining standards.
Rare; sets fine-dining standards.
Excellent
Excels in every category of the dining experience.
Excels in every category of the dining experience.
Very Good 
Interesting, with above-average food.
Interesting, with above-average food.
Hit-or-miss 
Poor — No bells
RELATED
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.
