A favorite of Main Liners toting fine wine, Blackfish is best suited to adventurous palates. The inventive yet not-too-avant-garde entrées effectively articulate the talent of chef/owner Chip Roman. Start with the foie-gras soup with black mission fig before moving to something comfy like Shellbark Hollow cavatelli with coddled egg. Seal the deal with an ambitious fish dish (the salmon confit with globe artichokes is unreal), and don’t skip the beignets.
119 Fayette St., Conshohocken; (610) 397-0888, blackfishrestaurant.com.
