Black Rock Bar & Grill

First timers here tonight with my boyfriend and we absolutely will be back!! Erich and Hannah were extremely friendly and attentive even though they were quite busy. Erich took the time to explain how cooking our steaks on the rock was done and made us feel welcome. The atmosphere was nice and spacious too ((: Thank you for making our experience one to remember!

Excellent! Wife and I split the 23 ounce New York strip the call The Meg for $40. Great deal and it was fantastic. Lobster bisque and French onion soup were also excellent. You will enjoy this place!

First timers! The experience of cooking your food and not paying a discounted price was odd. ????
But besides from that it was a very enjoyable experience. I ordered steak which was very good. The wife had scallops and tuna. She did not like the tuna at all, so I had to be forced to finish it off. The ribs were also ok but they use a sweet barbecue sauce on them. Don't know why. Our server was nice and helpful and gave us good suggestions. Also, the mushrooms were very good. We'll be back. Could only give 4 stars because no one was there to seat us for a very long time. A guy who wasn't a host finally seated us. The bar tender was our server. We must have come at slow period of the day or something. But no worries, like I said, we'll be back.

Very nice change of pace. Kinda of a sports bar atmosphere, without all the noise. Very good steaks. You cook to your liking. After a brief lesson, time to sear to perfection. Also tried the signature burger fried pickles and tartar sauce. Good but the tartar is redundant. Instead dip it in the steak sauce.

We had a party of 11, including children. We were given a room in the back that was comfortable, and comfortable enough to accommodate everyone with ease. Our server, Connor was knowledgeable, attentive, and friendly. The food was great. We had a variety of surf and turf that was served on their signature 755F lava rock. Delicious and fun! The kids' meals were good portions and yummy, as well.