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 

Edit ModuleShow Tags

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:
Edit Module Edit ModuleShow Tags Edit ModuleShow Tags

Newsletters

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

Newsletter Sign Up
Email*
 
Edit ModuleShow Tags Edit Module

Blogs »

Edit ModuleShow Tags


Revue

Andy Smith on Charlotte Arts & Culture

‘Because I’m Through Being Cool’: Fatherhood and Saves the Day

Comments


Charlotte at Home

Creating Your Space in the Queen City

Dip-Dyed Napkins

Add a personal, hand-crafted touch to your Thanksgiving table

Comments


Dine & Dish

News, Notes, and Gossip About the Charlotte Restaurant Scene

Vegan Home Delivery Goes Statewide

With the click of a button, Nourish brings delicious, healthy food to your doorstep -- regardless of whether or not you reside in Charlotte

Comments


Revue

Andy Smith on Charlotte Arts & Culture

The Weekday Roundup: Mythbusters, Actor's Theatre, & Thanksgiving Parade

Comments


Revue

Andy Smith on Charlotte Arts & Culture

Symphony and Circus: Five Questions with Cirque Musica

Comments

Edit ModuleShow Tags