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Black Bear Restaurant
- Hours:
Tue-Sun. 5:00 p.m. - 10:00 p.m.
- Good for Groups:
- No
- Accepts Credit Cards:
- Yes
- Attire:
- Casual
- Price Range:
-
$$$$
- Good for Kids:
- No
- Takes Reservations:
- Yes
- Delivery:
- No
- Take-out:
- No
- Waiter Service:
- Yes
- Wheelchair Accessible:
- Yes
- Outdoor Seating:
- No
- Alcohol:
- Full Bar
4 reviews for Black Bear Restaurant
In the know Colorado culinistas descend upon this rustic log cabin-cum-saloon-cum-restaurant, 15 minutes from Colorado Springs, for chef-owner Victor Matthew's absolutely awe-inspiring food theatrics.
His menu, which touts many Colorado products and the world's finest ingredients (Kobe beef, for example), changes on a whim, while Matthew's tasting menu---a deal at $45 per person ($75 with wines) --- guarantees a wacky, weird, and wonderful night of noshing.
Unlike the other reviewers I was quite pleased with the service. Our waitress was courteous and prompt. The chef came out to visit our table six times throughout the meal and answered our questions about the meal.
My wife and I chose the the least expensive item on the Chef's "Tasting Table" menu along with the win pairing ($45 for four courses prices went as high as $115 for 12 courses). They also have a significantly less expensive Ala Carte menu for the locals with some tasty looking comfort food -- we didn't try this. The Chef's Tasking Table menu does not come with any explanation of what you will get, just some basic questions about allergies, etc. The chef then customized the meal to your requests. This is the first time either of us had eaten at a place like this and we were both very pleased.
First was the soup course and I must say it was outstanding. We had a soup that was of Asian origin and it was paired with a sweet white wine. The second course was a small salad with potato, cucumber and a reduction sauce among other things. Quite tasty, but not really my thing. The third course was Fillet Mignon with mashed potatoes and Demi-Glase. It was quite simply the best steak I've ever eaten. The meal was finished with an orange infused eggless custard (I don't remember what it was called). Again, tasty, but not really my thing.
Given the price this will not be a frequent spot for us, but I am already looking forward to our next visit.
My husband and I are locals and have eaten here a half-dozen times. I really admire Chef Victor Matthews' guts in operating a "five star" restaurant in such an off-the-map location. I get a kick out of the physical space, which is an old tavern, with log walls. It makes for an interesting contrast with the upscale furnishings and very haute cuisine. So I give the chef props for creating something truly unique.
I also like the fact that he operates a culinary school in Colorado Springs. However, that's where the trouble starts. Matthews lets his students do too much and they aren't always up to the task. Sometimes the food and service are very good. Sometimes they aren't.
For the quality of the food, the prices are reasonable. Unfortunately we've experienced enough "misses" that even though we live maybe 3 miles from this restaurant and we're enthusiastic foodies, we just keep finding excuses not to eat here. We don't hate it -- we just don't love it enough.
In all honesty, the service at this place is a major drawback. I give it a 2 (the food was wonderful and is a solid 4). The staff who helped us were very young and not quite professional enough for such a place. Too many ums, and ahhs when answering questions or explaining entrees and several other "rookie" mistakes (e.g. when the bison wasn't available, our waiter only asked 3 of the 4 people who had previously ordered the bison for another selection). It almost seemed like they had never served dinner before.
By the end of the evening, however, when we ate our food (which was great) and the owner was on the floor checking on things, the service "leveled" off to a competent level.