Blackrock Blueberry Square: Big Improvements and Good Food

By Nogarlicnoonions @nogarlicnoonion
Anthony's Restaurant Rating: 85/100 X

Welcoming:8/10 Menu Choices: 9/10 Food Presentation: 9/10

Food Temperature: 9/10 Food Taste: 18/20 Service: 8/10

Ambiance/Music: 8/10 Architecture/Interior: 9/10 Air Quality: 7/10

Total: 85/100

More about: Blackrock Dbayeh

While some restaurants are closing, others are opening. It’s a constant shuffle at Blueberry Square. New concepts are coming from Beirut to Metn area, more so into the Square. The latest to land open is Blackrock, the much awaited steak house. This original grill concept which first opened on Mar Mikhael street, is a place that has introduced a new meaning to the way we eat meat.

Blackrock as almost all of you know by now is a restaurant that has introduced a new way of grilling and eating your meat by using the lava rock; what is commonly known as the black rock. With it’s new location, Blackrock now boasts a large variety of meat based items as well as salads and starters in a fresh, spacious interior.

Occupying the first floor of Blueberry Square you can choose to sit facing the highway or on the other side where the smoking area exists.

The place described: The difference in decoration between the Mar Mikhael and the Dbayeh. The new interior is fresh and feels more relaxed. Spacious with a lot of light removing any claustrophobic feeling.
The menu:
  • Lunch formula (Rocks, skillets)
  • Soups
  • Starters
  • Salads
  • Rocks (Brazilian, Argentinian entrecôte, Argentinian, Australian, Holland, American)
  • Additional rocks (tuna, fish, duck, chicken)
  • Burgers
  • Skillets
  • Rock side dishes
  • Rock sauces
  • Coffee, drinks, desserts
Wine to accompany our lunch: “Brouilly, Georges Duboeuf, 2011The Rock: “Served on a hot lava rock, a large selection of meat, fish and duck are proposed to be grilled on the spot with two side orders and a sauce”We ordered:
  • Steak Salad: (Grilled tenderloin beef, rocca, assorted lettuces, Parmesan cheese and homemade croutons, Caesar dressing) 22,000L.L: Served in a bowl is a colorful salad filled with roman lettuce, rockets and covered with crunchy croutons and few Parmesan cheese chips. What makes it a unique salad is the piece of meat layered on top covered with cheese and some balsamic vinegar. A soft piece of premium tender meat that blends perfectly with the fresh crunchy lettuce. I liked it and recommend it

  • Chausson Savoyard: (Puff pastry stuffed with julienne style chard and tome de savole cheese) 20,000L.L: A perfectly round UFO like piece, elevated in the middle looks mouthwatering. Puff pastry filled with a hot cheese and chard mix. Softness with slight crunchiness on the outside. A soft dough inside melts like butter under your teeth after biting into a crunchy layer that covers it. Interesting textures indeed

  • The Argentinian Entrecôte Rock: (Black angus beef 300g) 64,000L.L: Simply wow! This item is new on the menu where premium Argentinian slices of meat are served to cook quickly and differently. Soft and tender

  • Sides: The mushrooms are perfectly seasoned, slightly crunchy and juicy. The potato wedges are rich but would have been better if cooked a bit more. French fries are very good and non oily. Steamed vegetables made me feel like in an Asian restaurant especially with the sesame seeds and crunchiness of the mix. They all accompany the meat perfectly

  • The Tuna Sashimi Rock, 200g: 45,000L.L: Extraordinarily unique. It doesn’t even need sauce to be fully enjoyed. These blue fin tuna slices are not to be missed
You know that Blackrock’s pain perdu is one of the best around town previously described on NoGarlicNoOnions. Chunks of bread cooked in a square bowl and covered with caramel sauce. Adequately cooked and soaked with milk and sugar, the mix is enjoyable and tasty. Every person at the table can pick a piece without having to touch another. It’s a perfect plate to share.  I’ll skip describing my experience of my pain perdu order today. It is suffice to say that it was 4pm already and I think the chef was eager to go home…I liked:
  • The warm and crunchy bread
  • The sea salt crystals served with the meat
  • The ashtrays without cigarette support
  • The management attention to details and overall improvements made to the place
  • The huge LCD screens and projection display interesting shows
Today’s visit to Blackrock Dbayeh made me smile… big time. I enjoyed the clear improvements on all fronts starting with the beautiful decoration, good food, the welcoming and professional staff who were all working together harmoniously to make your experience one that will make you want to come back. My regards to the manager who’s role is crucial to the success of Blackrock Dbayeh.




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