omg

I had dinner with my parents at Black & Blue the day after Thanksgiving. It was my second visit to this amazing place, so I went in with a plan. I wanted to repeat my experience from the first magical time, but needed help to do so. I recruited my mother to drop hints to my father about ordering the kobe meatball appetizer. Alas, he said maybe he would get the fondue. I was heartbroken, because I wanted oysters and just a bite of somebody else's meatballs. But, mom came through, offered to split oysters with me, and all at the table wanted those meatballs again. Mission accomplished! So here's what we ate:

Kobe beef meatballs: The last time I enjoyed these, I was facinated because I couldn't quite nail down what made them so amazing. Something about the texture was so deeply satisfying. Mom, once again saving the day, stated that it's the texture of a braised short rib, but it's in ground beef/meatball form. That's it! They were dressed with a perfect garlicy but light cream sauce. I held back and only ate one...think dad snagged an extra one which is not shocking behavior coming from him, but really it should have been divided equally into thirds.

Oysters: Mom and I each ate 2 oysters on the half shell. Don't know much about oysters- she orders them. On both occasions that I have witnessed her do so, it goes like this:
Mom: What kind of oysters do you have today?
Waiter: [lists available types]
Mom: [comments on how geography influences taste & quality. cold water is better. but by the time she has completed her rambling, she has forgotten what types they offer]
Waiter: [again lists types]
Mom: [remains confused about types]
Natalie: [names types]
Mom: [after all that, she asks for the biggest and sweetest ones, regardless of origin, demonstrating with her fingers the size she expects. She's kind of aggressive during this and it's a bit scary to all participants/witnesses]

This process takes a good five minutes, or at least it feels like that long. The result is worth it, though. This evening we were served 4 oysters from Wellfleet, MA. Amazing. The best part is this wasabi roe served as a condiment. So freakin' good. I am beyond articulate description.

Fondue: This turned out to be an amazing choice. It was like a crab/lobster/cheese dip served hot in a miniature skillet, surrounded by some triangular shaped toasts....which I think might have been fried somehow. The dip was very rich, chock full of tasty seafood. We ran out of toasts early on, but made sure to finish the dip with forks. The bus boy commented that he'd never seen a skillet come back that clean. I was at once embarrased and proud.

That had to have been the most amazing bunch of appetizers I've ever enjoyed. I'm sad to say that the main meal, although amazing, paled in comparison. We each ate filet mingon, well seasoned and perfectly cooked. I also drank two of the greatest gin & tonics I've ever consumed. I will fantasize about this food until I get to eat it again!