By Patricia Summerfield
May 27, 2009
What a different experience I had when I went to dine at Black and Tan restaurant's new location, which is in the space previously occupied by Quincy's Downtown restaurant by the same owners. The downstairs bar has been revamped into a classy and sophisticated lounge. The decor has rich black and tan colors, leather sofas, a grand piano off to the side, many cocktail tables, and a large bar, all of which is surrounded by huge picture windows. They have a full bar with twelve tap beers, an extensive wine list and numerous specialty cocktails. As you walk in there is a hostess stand where you register. I decided to have a martini before going upstairs to dine; smooth jazz was playing in the background on a good sound system. The hostess was very friendly as was the bartender. My kurantini martini was served in a chilled glass shaken and poured at my table, it was sweet and delicious. I decided to use their elevator to go up to dine; again another great improvement since my last trip in the same elevator; they had it totally redone and updated with tile floors and nice wood work, another vast improvement.
I noticed in the dining room all the windows now were extremely clean, and all with new window treatments. This was so much better, for there is such a great view of the Fox River and the ever growing downtown area. My server was prompt and amiable and told me of the specials for the evening and also made a few recommendations. I decided to go with one of his recommendations and ordered the New York Strip steak with Prawns for $36.95 with a side of grilled portabella mushrooms for $5.95. For an appetizer I went with the Carpaccio for $10.95. All entree's are served with your choice of soup du jour or a salad. I decided to go with one of the specialty salads, the wedge salad with the house dressing, which is an extra $4.95
The Carpaccio was beautifully presented; it was topped with capers, shallots, salt and pepper, and sided by a trio of sauces including a balsamic reduction, a light Dijon, and white truffle oil. The beef was pounded and thinly sliced; it tasted wonderful with the pairing of the sauces and the side of truffle oil. The wedge salad was large and fresh and heavily scattered with a truly scrumptious goat cheese, diced bacon, and sliced tomatoes. The waiter also brought a huge wicker basket full of a nice variety of mixed sliced breads, I chose the asiago with garlic; he then placed two slices on my plate with a pair of tongs and brought out an empty plate after which he proceeded to pour the olive oil in the most impressive style, quick and skillful, then added a splash of balsamic vinegar and fresh parmesan cheese. 
The entree was tastefully presented; the steak was top grade and done to perfection. It was very tender and the flavor of the beef with the sweetened demi-sauce was succulent; the prawns were blackened and had a tantalizing flavor. The mushrooms were not over grilled which made for a nice accompaniment with my steak. The asparagus were tender and the parsnip, carrot, and potato gratin which was placed underneath the steak had a pleasing and savory flavor. Throughout the meal the service was impeccable from placing my napkin on my lap to scraping the bread crumbs from the table; he was courteous and very professional. It was an exceptional dining experience and a great addition to the downtown area. Black and Tan serves lunch Monday through Friday and dinner seven days a week. Their price range is very expensive with most entrees being over $25. They also specialize in steak and seafood.
