Back for Thirds: Blackthorne Restaurant & Bar

Chef Mark Hibbs returns to the city’s culinary scene



The grilled bone-in pork chop at Blackthorne Restaurant & Bar

Taylor Mathis

After stints as executive chef at Cosmos Café and chef/owner at the now-defunct Ratcliffe on the Green, Chef Mark Hibbs is back—this time with Blackthorne Restaurant & Bar. The upscale bistro in south Charlotte opened in January, featuring a dining room with dark wood and wrought iron accents, generous patio seating, and a large, European-style rooftop with several tables and a full-service bar—certain to draw crowds on warm evenings.

Echoes of Ratcliffe are evident on Blackthorne’s menu, most notably the Fried Quail Bucket ($10), which comes with a buttermilk biscuit and rosemary gravy made with herbs from the chef’s own Linwood Gardens, and roasted Poulet Rouge half chicken ($16), served with whipped potatoes and seasonal vegetables. The small-plates menu offers the most innovative dishes, including Seared Duck Breast Crostini with caramelized onions and a cranberry compote ($11) and Short Rib Wraps ($12), with braised beef short ribs, roasted tomato, and sautéed onion wrapped in crunchy lettuce leaves.

When it comes to mains, the grilled bone-in pork chop ($21) is tender and sweet, served over sweet potato hash and wilted spinach. North Carolina mountain trout ($16) is a standout—grilled over an open flame, it arrives atop a bed of wild rice and seasonal vegetables.

Blackthorne is a solid option for the lunch crowd with a strong roster of sandwiches like Speck & Brie Panini ($8) and Venison Meatloaf on a Kaiser roll ($10) in place of dinner entrées. And as the restaurant matures—a Sunday brunch was added just last month—look for the menu to evolve: Chef Hibbs plans to adapt his cuisine to seasonally available produce. 11318 N. Community House Rd., Ste. 200, 704-817-5554 

More »Related Stories

Earl's Grocery in Elizabeth

A new bodega from the owners of Carpe Diem

Guest Post From Asheville: Beer Like Grandma Used To Make

Asheville's Wicked Weed Brewery has a Milk & Cookies Stout, but wouldn't you rather have milk and cookies instead?

Mountain Cabin Cuisine: Stone Mountain Grill

This restauant offers familiar cuisine in a warm atmosphere

Baku Brings New Flavors to SouthPark

A trendy and traditional take on Japanese cuisine

We invite your responses and discussion. Please refrain from personal attacks, profanity, commercial promotion, or non sequiturs.

Add your comment:

Newsletters

Stay up-to-date on all things Charlotte by siging up for our newsletters. Learn more by clicking here.

Blogs »


Dusk Till Dawn

Jarvis Holliday Chronicles Charlotte's Nightlife and Social Scene, Straight No Chaser

Would Like to Get to Know You -- Dusk Till Dawn Survey and Giveaway

Fill out our reader survey and you could win dinner for two.

Comments


Poking the Hornet's Nest

Greg Lacour on Politics

Get a Job, Morans

One of McCrory's aides advises Moral Monday protestors to drop their signs and learn to weld. Too bad he can't spell his own title correctly.

Comments


Dine & Dish

News, Notes, and Gossip About the Charlotte Restaurant Scene

Try This: Crawdad Fritters

The restaurant on East Blvd is offering up some scrumptious appetizers, the crawdad fritter among them

Comments


Charlotte at Home

Creating Your Space in the Queen City

Beer & Branding Showcase

The results of the home-brewing-and-design competition are released Tuesday

Comments


Poking the Hornet's Nest

Greg Lacour on Politics

Why Did the Legislature Leave Historic Preservation To Die?

The GOP-controlled N.C. legislature has been anti-city from the start. So when it came time to renew the Historic Preservation Tax Credit program, which even Pat McCrory praises, it slammed the door.

Comments