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The Basics: Blackfish restaurant information

Blackfish

17 Truro Center Road
Truro, MA 02666
508-349-3399

Blackfish restaurant Cape Cod, MA
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With its unobtrusive shingled exterior (it blends with the Cape landscape so seamlessly) Blackfish restaurant might be easy to miss - but this restaurant is worth seeking out - it's considered one of the lower Cape's best kept secrets. From its comfortable perch in the quaint, rural community of Truro, the restaurant has been quietly gaining a loyal following since its 2007 opening.

Exposed brick walls and rustic decorative touches give the intimate dining room a casual feel, while copper-topped tables and wrought accents add an air of sophistication. The menu (bursting with all sorts of local, seasonal goodness in summer and full of exotic game during the fall) showcases the refined culinary sensibilities at work in the kitchen.

News and Events at Blackfish restaurant

Crushing It at Crush Pad
Fans of Truro’s Blackfish, take note: chef-owner Eric Jansen has rolled out a fancy new food truck called Crush ...

Fifth Annual Cape Land And Sea Harvest
If you didn't spend enough quality time on the Cape over the summer, mark your calendars and plan a ...

Summer Dishes from Blackfish
Even with summer in full swing, Blackfish makes time to update their CapeCodChefs.com portfolio.

Blackfish

17 Truro Center Road, Truro, MA 02666

dinner
  • Sun-Sat: 5:00 PM - 10:00 PM
  • phone 508-349-3399
  • reservations recommended
  • parking on-site lot
  • valet no
  • accessibility limited
  • capacity: 86
  • credit cards
  • food
  • chef
  • info

508-349-3399

 
 
Dictionary
 
Aïoli
1. noun A blend of ail (garlic) and oli (oil) in the parlance of the Provence region of southern France. Around here, we'd call it a garlic mayonnaise.
Beurre blanc
1. noun A thick sauce of butter, white wine and vinegar.
Brioche
1. noun A soft, yeasty French bread enriched with butter and eggs.
Carpaccio
1. noun Wafer-thin slices of raw beef served cold; named after the Renaissance Venetian painter.
Compote
1. noun Slow-cooked fruit in syrup.
Confit
1. noun Meat (usually goose, duck or pork) that is slowly cooked in its own fat and preserved with the fat packed around it as a seal.
Foie gras
1. noun Expensive, silk-textured goose or duck liver that has been enlarged by a process you don't want to read about if you're going to eat this dish.
Frisée
1. noun A curly, mildly bitter member of the chicory family, eaten raw in salads.
Frisee
1. noun French for curly, but usually refers to curly endive, the bitter salad green of the chicory family.
Gremolata
1. noun Minced parsley, lemon peel and garlic.
Haricot vert
1. noun A green string bean with French attitude.
Hoisin
1. noun A mixture of soybeans, garlic, chilli peppers and spices, hoisin is a thick, dark-brown sauce, used as a condiment to accompany Chinese meat, poultry and shellfish dishes.
Jus
1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
Mascarpone
1. noun Ultra-rich, soft cheese known best for its role in tiramisu.
Moussaka
1. noun A sort of Greek "lasagna" layering minced meat (often lamb or beef) and eggplant slices, sometimes with tomatoes, béchamel sauce and cheese.
Niçoise
1. noun Dishes typical of cuisine from the Nice, France, region, where garlic, black olives, anchovies and tomatoes are nearly always part of the mix.
Panko
1. noun Coarse breadcrumbs used in Japanese cooking.
Polenta
1. noun A slow-cooked cornmeal porridge popular in northern Italy; can be served soupy or firm, sometimes fried.
Ragu
1. noun Tomato and meat sauce from Bologna.
Romesco
1. noun Catalonian sauce of finely ground tomatoes, red bell peppers, onion, garlic, almonds and olive oil.
Salsify
1. noun A root vegetable with oyster-flavored flesh.
Tagliatelle
1. noun What they call fettuccine born in northern Italy.
Tartare
1. noun Ground or finely chopped, seasoned raw meat (traditionally beef). May or may not come mounded, and with a raw egg.
Timbale
1. noun A savory pie traditionally made of meats or vegetables and cooked in a drum-shaped mold called a timbale.