In my usual frantic rush to write about anywhere decent first, I may have been a little hasty with my original review of Little Blackwood. For a start I decsribe the service as “kind and well meant, if a little raw”. Well you can scrap the raw bit from that now. I make note that the Asian influences that run through the menu, which, although still there, could be joined by flourishes of European or occasionally South American on what is a now distinctly British restaurant. Reading the first review back it’s clear there was potential which has been realised now for several months. Little Blackwood has transformed into a neighbourhood bistro perfect for its Moseley enviroment.
It helps that they change the menu in full every month, each one based on the success of the last. They have a firm understanding of what the customer wants, tailoring the dishes likewise. When we first came there was ‘steak if you want’, now it seems that beef is omnipresent, whether that be as a crispy salad starter or as sharing cote du beouf for two as main. The wine list, an initial bugbear of mine, is now an ass-kicking list of low to mid range beauties, joined by a carefully curated cocktail menu. The evolution has taken four months. On the Friday we first visit the dining room is pretty much empty; on this early evening Thursday visit they are turning tables away.
It helps that the food has got better and better and better. A hash of chorizo and black pudding is big and earthy, becoming an unrestrained party when the poached egg yolk is cut loose. A jus with the sweet and sour notes of tamarind turns the volume up to eleven rather than calms it down. On the flip of this is bruscetta where notes of garlic lurk somewhere between the dice of tomato and bread. On the side of this is burrata, smoked under the cloche the plate arrives in. It’s simple in practice with enough nuanced flavours cleverly hidden across it to keep fools like me interested.
The best bit of the meal here happens to be the best dish I’ve eaten at Little Blackwood. A supreme of chicken, I assume first cooked sous-vide and then finished in the pan, is all beautiful flesh and crisped, salty, skin. The adornments of tenderstem brocolli, chanterelles, and light-as-a-feather gnocchi are all it needs, with a jus of the cooking juices lightened with a touch of lemon juice. I don’t think this dish would have happened four months back, when the desire was to show technique and load the plate with elements. This is simple cooking, perfectly seasoned. Simplistic enough to fulfil a midweek dinner, special enough to warrant eating on a more lavish occasion. Also special was panfried hake with a paella of clams, rabbit, and chorizo. The paella is as good as any in the city, the rice accurately cooked and taking on all the rabbit stock. It looks and eats great. Dessert is still the deep fried baos. They are still great, in particular the banoffee that packs plenty of flavour.
Pricing has altered now to £24 for two courses, three for £30, and a good amount less at lunch. It’s a steal for the quality. We’ve been to Little Blackwood on numerous times since they opened, to eat a couple of courses, sometimes to just sit at the bar and soak up the atmosphere. It’s great seeing the growth, watching a passionate young couple develop a very good local restaurant. The people of Moseley are clearly lapping it up. Long may that continue.
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