A parade of beautifully plated food appears on our table in 20-minute intervals, each dish offering four to five bites of French-inspired flavors that showcase the seasonal ingredients of Southern Appalachia. A shrimp bisque with a nice savory chunk of roasted Cheshire pork is served with toasted French bread, followed by a crispy cracker topped with a smoked salmon mousse. The mousse boasts mellow flavors and a spot-on texture, complemented by a mound of delightfully pickled shallots and a smattering of fried capers. 

With the onset of fall, the popular chef’s tasting menu at The Blackbird has been updated, with chef Mike Reppert leaving behind the Italian flavors that steered his tasting menu through spring and summer and shifting to French flavors that he admittedly favors above all others. Each dish is served with a 2-ounce pour of a French wine from among The Blackbird’s award-winning collection of 140 bottles. 

Much like the tasting menus at other restaurants, the six-course culinary journey at The Blackbird aims to showcase Reppert’s talents and passions, giving diners the opportunity to go beyond the standard offerings and explore the seasonal flavors and ingredients that inspire him. 

“This gives me the chance to do the things I like outside of our normal menu,” Reppert says. “It’s not the Southern food we usually have, but I really like the French flavors, the sauces and the richness, and a lot of the ingredients are still locally sourced.” 

With each new dish, Reppert aims for balance and belly-filling proteins are lifted with lighter fruit flavors. A luscious plate of braised beef cheeks, for example— inspired by a popular taco stand—is served with a carrot puree and leaves behind hints of cherry from a demi-glace. The duck confit, meanwhile, lands nicely with an orange supreme sauce. 

The scallop is definitely a highlight, cooked perfectly and served hot in a mini cast-iron skillet, complemented with a gratin of locally foraged chanterelle and leatherback mushrooms. In between the third and fifth course, Reppert offers a brilliant palate cleanser with a tart lemon sorbet and finishes the meal with a grounding chocolate truffle. 

The meal has a good rhythm, with six courses taking about two hours, and the portions are perfectly sized: enough to satisfy without being overwhelming. “At the end of the day, we just want people to have a really nice night,” Reppert says. “Give them something to talk about and enjoy.” ◊◊