From the brick-paneled walls and booths lined with dark wooden accents to the seasonal selection of gourmet American cuisine, Blackstone embodies every aspect of the classic steak house. A selection of hearty cuts anchors the menu, whether as solitary 8-ounce cuts of filet mignon, or massive 22-ounce cowboy rib eyes adorned with béarnaise sauce, jumbo lump crabmeat, lobster-shaped earrings, and other edible accessories. Guests can also savor a taste of the seas with plates of Atlantic salmon or pan-fried trout. Blackstone's wine list collects more than 35 pours, including 19 by the glass.
At Fishook Grille, chefs specialize in grilled fish with house-blended spices, creating dishes inspired by South African cuisine, which blends spices from the East and cooking techniques from the West. Signature sauces such as South Africa's famous piri piri sauce, which is slightly tangy with a bit of heat, add a kick to fish tacos and sandwiches. It also makes the house's chicken wings zesty, providing patrons with a tasty test of their willpower, not unlike entering a pie-eating contest where the object is to eat zero pies.
The chefs at The Big Ketch prepare a menu of seaside specialties using fresh fish and oceanic fare imported daily. The sashimi-grade ahi tuna poke appetizer is marinated Hawaiian style, served as chilled as a Don Ho voicemail greeting, and mango-key-lime dipping sauce sidles up with hushpuppies or the crispy jerk-rubbed mahi fingers. Fresh fish entrees include fried wild Tennessee River catfish and North Atlantic salmon culled from the sea’s super-nutrient-rich waters. Like a stork’s newborn inventory, the drink menu includes heavier and lighter options, balancing 16-ounce draft beers with low-calorie signature cocktails such as the TBK peach tea, an amalgamation of 360 georgia peach vodka, unsweet tea, and a splash of citrus, tipping the scales at less than 125 calories.