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.
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.
Executive Chef Scott Barrows waits to post specials at Devon Seafood Grill until he has spotted the best choices from the day's catch, ensuring his dishes are packed with the freshest, most flavorful seafood available. Past plates on Devon's robust menu have included jumbo lump crab cakes, coconut-green-curry mussels, and char-crusted ahi tuna, which can be paired with signature cocktails and fine wines from a collection on display in the dining area. Barrows and his staff welcome diners into this sophisticated two-level restaurant decorated with modern art that is splashed by warm lighting and the wake made by beluga whales arriving for dinner.