Feels like a Hotel restaurant inside an Airport. Which aside from the Hotel aspect...it is. Small…read morelocal Airport venue, clean spartan brushed-stainless elevator ride to the third floor dining destination...
Sunday Morning Brunch time, this place is surprisingly popping. We have to wait in line, like it is an IHop.
But the display case ahead of you shows you what your diet prohibits, proudly on display. decadent pastries drenched in dripping chocolate, others with white chocolate chips (possibly macadamia nuts imbedded in a white frosting on what would be an otherwise sensible breakfast pastry.
The menu, continuing to serve breakfast through the lunchtime period, offers Benedicts (my favorite) and multiple variations at that.
Migas (rare, and my usual testing ground for new places), Steak and eggs, Shakshuka, yeah, what ever it was you were thinking you wanted for your first meal of the day, they have exactly that or some variation of it. And whatever variant Black Walnut comes up with to land on the official menu. . .
is worth it.
Super original selection of "sharables", what the rest of the world is decreasingly calling appetizers.
This is not our first time by far and away to try out the starters choices at Black Walnut. They are all worth the price of admission.
Globally inspired Entrées: Vegetarian mains, foreign country flavored options Asian Glazed Salmon, Mediterranean Chicken, even Chicken-Fried Steak from the great country of Texas.
Burgers of many kinds, Multiple Taco styles, still including a Veg option!
Soups, Salad, Pasta and a Summertime limited menu. My wife picks the Summertime Peri Peri Chicken.
The Hotel style carpet makes it quieter than you would expect for the number of people in the place,
Solid Walls of glass, floor to ceiling, viewing the runway strip and the balcony seating area.
Benches and Tables through out, umbrella tables on the veranda, small party room with a flatscreen and still more glass overlooking the runway.
Exposed Central Kitchen area, staff dressing your plates with the final touches, filling drink orders and packing up the to-go orders.
The patio is lovely.
Is lovely a workable word in this scenario?
It's more cool than beautiful. You still get a view of the planes landing and taking off, jets taxiing in and parking to unload. You can actually see inside the front of a couple of the hangars where the really neat planes are.
Phillipe and multiple staff check on our meager table-for-two making sure everything is up to snuff.
FOOD:
I should mention: Prices are reasonable, but this is restaurant pricing, not Denny's.
We get out for $41 including %18, but that is with waters to drink...which is kind of a shame, because they have to unique teas and drinks to choose from.
Migas; I am originally not impressed with the presentation. The dish looks small, brown, and light on effort. There is a pop of bright green from the sliced avocado with a small sprig of something herbal and green (that I appreciate). It looks as if the small scoop of Chorizo is riding atop a mound of long rectangle fried tortilla strips; and I am thinking, this is just a mountain of chips...now don't be confused like I am from the pics of this dish. Underneath a single layer of chips is a mountain of eggs. Problem is they are exactly the same color as the chips and I think "this is just a soggy mash of chips". Quickly after a bite, I realize, this is a mountain of eggs. Well seasoned I might add, and not too few either, I am guessing 3 eggs, which although looks unimpressive: paired with a fistful of tortilla strips and a ladle of chorizo, is a LOT of food. Strike the mention of "small". Chef needs to envision a way to make the layers stand out, maybe a more deconstructed method, but, that's not my job...I'm just the reporter.
The Peri Peri Chicken, however, arrives like a parade float in the Luanda Carnival. This thing is gorgeous. You had better appreciate chili peppers as an outright food or you miss out on 1/3 of the dish. Pile-o-rice that has some bits of meaty goodness mixed in with some herbal highlights (yes carbs, but I had to try it for the review) really good grains, I could munch on that all day! Mound of Braised Chicken, center-stage, smothered in Peri Peri sauce with a side of it in a cup, as well.
Bring it!
This dish kicks!
Just spicy enough to keep the fans interested, and original in flavor enough that it is different than the Nando's Peri Peri I am used to, with some indiscernible tropical citrus behind the notes.
Well done, Chef!!
Relaxing, original and a break from the ordinary.
You won't forget it, go...and tell us what you think!