Details

Black's Bar and Kitchen

7750 Woodmont Ave.
Bethesda, MD 20814

301-652-5525

Neighborhood: Bethesda/Glen Echo

Cuisines: Steaks, Seafood, Modern, American

Opening Hours:
Open Monday through Thursday 11:30 to 2:30 and 5:30 to 10, Friday 11:30 to 2:30 and 5:30 to 11, Saturday noon to 3 and 5:30 to 9:30, Sunday 3 to 9:30 Open for dinner Monday through Thursday 5:30 to 10; Friday and Saturday 5:30 to 11; Sunday 5:30 to 9:30. A late-night bar menu is available Thursday through Saturday

Wheelchair Accessible: Yes

Nearby Metro Stops: Bethesda

Price Range: Expensive

Noise Level: Chatty

Reservations: Recommended

Website: http://www.blacksbarandkitchen.com/

Best Dishes:
Cornbread with honey butter; mussels with tomato, lemon, and shallot; oysters on the half-shell; hanger steak with chimichurri or béarnaise; pappardelle with wild mushrooms, dates, and cured pork cheek; fried chicken with sweet-potato waffles; seafood ste

Special Features: Wheelchair Accessible, Late Night, Weekend Brunch, Outdoor Seating

Scene: Outdoor Seating

Happy Hour Details:
Monday through Friday 4 to 7: $6 martinis, $3.75 draft beer, $5 wine Sunday 11 AM to 5 PM $5 bloody mary, $3.75 draft beer

Happy Hour Days: Mondays, Tuesdays, Wednesdays, Thursdays, Fridays, Sundays

100 Best Restaurants 2008: Black's Bar and Kitchen

No. 64: Black's Bar and Kitchen

Cuisine: This flagship of the Black’s restaurant group (Addie’s, Black Market Bistro, and BlackSalt) tries to be a little of everything, with a raw bar for oyster lovers, a tapas menu for grazers, and some wood-grilled steakhouse fare with mix-and-match sides and sauces.

Mood: The restaurant bustles with regulars. The sleek dining room evokes Japan with its low banquettes and clean lines, while the bar, with its elevated booths and stools that leave diners’ feet dangling, summons Alice’s Wonderland.

Best for: Business lunchers, oyster fiends, wine lovers.

Best dishes: Oysters from the raw bar or fried with a sesame coating; seafood stew, a modernized cioppino with olives, preserved lemon, and fennel; sautéed shrimp with wild-mushroom risotto; succulent twice-cooked chicken; pomegranate-pine-nut tart with lemon confit; spiced Peruvian hot chocolate with alfajores; caramelized bananas with tres leches cake and dulce de leche.

Insider tips: Resist the allure of the grill—the kitchen is prone to leaving meats and fishes on too long, resulting in a bitter char. Build a meal instead around the “composed dishes,” small plates with big, Cali-Med flavors. They go down even better with one of the excellent California wines. A pretheater menu—three courses for $35 between 5:30 and 6:30 pm —could be Bethesda’s best bargain.

Service: ••