Restaurants & Bars 3

Let's hear it for the Top Dog

thisone | Mar 3, 200808:53 AM

I have been an avid Phoenixville supporter for some time now. To see the goodness that is coming out of the town and the people to which some have coined as the "salt of the earth" is a trip which I whole heartidly make at least two times a week. Chef and Owner Guy Cluason at the Black Lab Bistro is by far the most eclectic and consistant chef in the area who needs a bit more recognition. I recently dined at the Bistro and had but another excuisite meal. Free range Duck breast with Jumbo Sea Scallops, tied together with a Black Currant Sauce served with Pureed Parsnips and a beautifully colored Swiss Chard. The presentation of the dish was enough to stop those around me. The aroma, magnificant, and The taste better than anything I have ever had; not overpowering just perfect. For dessert a Chevre Pana Cota served with chopped pistachios and grand marnier marinated strawberries topped with a notably fresh house made whipped creme. The meal was top notch coming from a chef whom i expect nothing but the best. I would like to arouse others thoughts and good fortune messages for this chef who deserves it. Cheers*

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