From the restaurant's website:
"Black's Bar & Kitchen, newly renovated in 2006 using recycled and reclaimed materials, powered 100 percent by wind energy, is Bethesda Maryland's premiere restaurant. ... Black's serves a refined menu of Modern American Cuisine with an emphasis on seafood, blending organic ingredients and regional flavors with a light and fresh flair; an oyster bar with daily selections from the East and West Coasts; and an a la carte menu centered around the wood-burning grill showcases the finest organic meats and game."
Full bar. Serving lunch Mon–Sat, dinner nightly. Sun Champagne brunch 11 am–2:30 pm.
Washingtonian: 100 Very Best Restaurants, 2011
"Gone is the creaky wooden porch out front and the dark, scrappy bar inside. Missing, too, is a menu that relied more on surf than turf. As it heads into its eighth year — practically middle age for a restaurant — Black's Bar & Kitchen isn't what it used to be. And that's just fine by me, because it has morphed into something better."
— Tom Sietsema, The Washington Post, Oct. 27, 2006 (two and a half stars)
From the restaurant's website:
"Black's Bar & Kitchen, newly renovated in 2006 using recycled and reclaimed materials, powered 100 percent by wind energy, is Bethesda Maryland's premiere restaurant. ... Black's serves a refined menu of Modern American Cuisine with an emphasis on seafood, blending organic ingredients and regional flavors with a light and fresh flair; an oyster bar with daily selections from the East and West Coasts; and an a la carte menu centered around the wood-burning grill showcases the finest organic meats and game."
Full bar. Serving lunch Mon–Sat, dinner nightly. Sun Champagne brunch 11 am–2:30 pm.
Washingtonian: 100 Very Best Restaurants, 2011
"Gone is the creaky wooden porch out front and the dark, scrappy bar inside. Missing, too, is a menu that relied more on surf than turf. As it heads into its eighth year — practically middle age for a restaurant — Black's Bar & Kitchen isn't what it used to be. And that's just fine by me, because it has morphed into something better."
— Tom Sietsema, The Washington Post, Oct. 27, 2006 (two and a half stars)