text: OK this place has only been open a week However if it wants to be known as a steakhouse it will be competing with Mastros Flemings Grill and Ruths Chris among others Measured alongside these restaurants Black Bleus management has a lot of work to donnThe menu is a little bit of this and that It creates the impression that this eatery has an identity crisis Most steakhouses will bring out a basket of warm bread or rolls At Black Bleu we had to ask for bread THREE times In the end we were brought two slices of toasted white sandwich bread more suitable for toast points than anything else and with NO butter All this in a steakhouse charging for a oz ribeye and for lamb chopsnnThe wine list is relatively small and mediocre There are a number of cabernets and pinot noirs but only one merlot On the bright side the barmaids are easy on the eyes and the broiler station knows their stuff Our flatiron steak and NY Strip came out exactly as we ordered That said the Lobster Bisque was scorched and the grilled asparagus was limp In the restaurant world it is inexcusable to serve your patrons burned soupnnService was needlessly slow The waitstaff does not know the menu Example they constantly referred to crabcakes when in fact the dish was a single crabcake The entire waitstaff needs to be trained in the basics Yes Virginia diners should be served from the right and plates removed from the left The waitstaff has yet to master this basic tenet of service See wwwchefalbrichcometiquette nnIn sum the menu needs to be rethought and the staff trained in proper service Until that time competing as a steakhouse in a market that has so many firstclass steakhouses will doom Black Bleu