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Address and Contact Information
Address: 803 Mineral Ave, Libby, MT 59923
Phone: (406) 293-4505
Website: http://www.theblackboardmontana.com/
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Reservations: theblackboardmontana.com
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THE BLACK BOARD BISTRO – Home
Mediterranean Inspired Cuisine with Montana Flair. MENU. 803 Mineral Ave | Libby, MT 59923. Tel: (406) 293-4505. Friday | 4:00-9:00pm (Reservation Only)
The Black Board Bistro | Libby MT – Facebook
Here’s our Thursday afternoon lunch menu! Stop by and see us Thursdays 1pm-5pm no reservations needed Friday evenings 4pm-9pm by reservation · May be an image …
The Black Board Bistro, 803 Mineral Ave, Libby, MT 59923, US
The Black Board Bistro is a dining establishment located in Libby, Montana, offering a menu that features Mediterranean-inspired cuisine with a local twist.
Reviews
Delwin Inness
Food was excellent and pricy. Service was slow and only one bathroom. Excellent cole slaw (pineapple/jalapeño).
… moreTawny Miller
Our waitress was wonderful, upbeat, happy and her suggestions were delicious. We had the Fried Prawns a 12 inch Pizza to share and key lime tart and raspberry, white chocolate cheese cake. The main seating area is lovely with lots of window light and the area close to our hotel made it convenient. This is a higher price point so if your looking for budget friendly this isn’t the place. But for the price every single bite is worth it!!!
… moreSam Chou
Big city fine dining in a little town. Gourmet chef crafted dishes in a cozy environment. The chicken they had on special was tender and juicy on the inside, yet the skin had a crispy crust on the outside, and was some of the best chicken I have ever had. It tasted like a more exotic meat than just chicken. The duck was also tender, flavorful, and perfectly seasoned. I had a unique and delicious salad with a peanut based dressing, and you can be assured that the food here is anything but ordinary. Excellent friendly service – as it’s a small establishment, you basically get one on one service. Small town care, with worldly food.
The above paragraph was for my first visit to The Black Board Bistro. My second visit was following a weeklong trip to the California coast, and I’m not lying when I say that the scallops I had at this little restaurant in Montana was better than any seafood I had the week before. They basically melted in your mouth. And the chef was able to do some black magic to the broccolini that it was served with to make it taste better than a vegetable has any right to taste.
… moreThe above paragraph was for my first visit to The Black Board Bistro. My second visit was following a weeklong trip to the California coast, and I’m not lying when I say that the scallops I had at this little restaurant in Montana was better than any seafood I had the week before. They basically melted in your mouth. And the chef was able to do some black magic to the broccolini that it was served with to make it taste better than a vegetable has any right to taste.
Robert and Kim
This little spot in libby has such cute charm and the set menu is delicious. I’ve never had a bad meal here.The service is always incredible and I would recommend this space to anyone visiting libby
… moreBrylie Adams
Where to start. Both Jolie and the other server were very welcoming and attentive. They went through the menu items and accommodated my shellfish allergy. The food was amazing. You can truly tell the chef puts a lot of care and love into the meals they prepare. The atmosphere was very cozy yet fancy. Not what we expected to find in the little town of Libby. Definitely recommend that you try it if given the opportunity.
… moreJohn Larmoyeux
This was the best meal I have eaten in Libby. But the challenge here is, are we comparing our experience to other Libby restaurants, or to the fine dining standards as described on the restaurant website? Having eaten in Denver’s fine-dining scene where the Chef was trained, my wife and I were very excited to experience the Blackboard Bistro after eating disappointing meals at every other restaurant in Libby.
If the atmosphere and service had been better, our meal would have been more enjoyable. For a self-proclaimed intimate high-end establishment, the lights were too bright and the server was much too juvenile. We actually adored our server, but she knew nothing about the menu, was chewing gum, and touched her face a dozen times. The rough-hewn wooden tables made our plates and wine glasses wobble like we were eating at a rural bar & grill. The $50 filet mignon was tasty and cooked to temp, but would have paired better with more than mashed potatoes and a red pepper smear. And the chicken pasta dish was complex and flavorful, but it was swimming in excessive olive oil. Thankfully we were served house made bread to help sop it up. The blue cheese salad and Ceasar salad were probably our favorites, although the Ceasar was on a bed of spring mix instead of romaine. We were disappointed that there were no water options available- no Pellegrino or Perrier- just chlorine tasting city tap water. Out of our love for small businesses and restaurant ventures, we can assume that our off-season visit wasn’t representative of Chef Black’s talent, and we’ll visit again in the Spring. Hopefully then there will be a wine list and a hard back menu instead of a one page pizza flyer in a plastic sleeve.
… moreIf the atmosphere and service had been better, our meal would have been more enjoyable. For a self-proclaimed intimate high-end establishment, the lights were too bright and the server was much too juvenile. We actually adored our server, but she knew nothing about the menu, was chewing gum, and touched her face a dozen times. The rough-hewn wooden tables made our plates and wine glasses wobble like we were eating at a rural bar & grill. The $50 filet mignon was tasty and cooked to temp, but would have paired better with more than mashed potatoes and a red pepper smear. And the chicken pasta dish was complex and flavorful, but it was swimming in excessive olive oil. Thankfully we were served house made bread to help sop it up. The blue cheese salad and Ceasar salad were probably our favorites, although the Ceasar was on a bed of spring mix instead of romaine. We were disappointed that there were no water options available- no Pellegrino or Perrier- just chlorine tasting city tap water. Out of our love for small businesses and restaurant ventures, we can assume that our off-season visit wasn’t representative of Chef Black’s talent, and we’ll visit again in the Spring. Hopefully then there will be a wine list and a hard back menu instead of a one page pizza flyer in a plastic sleeve.
Maureen Carmichael
We had the delicious three course meal. I enjoyed the shrimp cocktail and my husband liked the beef skewers for the second course. The main course of duck and the evening’s special, the swordfish, my husband and I agreed they were delicious! Highly recommend and we’ll be back soon!
… moreKat Granville
Really enjoyed the food here. The pasta skillet was full of great flavor and served hot – this could have fed two people for sure! The steak pita sandwich is delicious as well, wasn’t sure what to expect but I highly recommend it (get extra pickled onions!). They were busy and the space is really clean and the staff is friendly. Be sure to stop by and try it out, worth it!
… moreChris
We really enjoyed the food! It was all AMAZING. They were extremely gracious and accommodated us in our circumstances while eating there. Will be recommending it to everyone we know!
… moreSandra Honeychurch
Black Board Bistro has re-opemed and has pizza and a menu to choose ala carte again. Went back for a delicious meal of prawns and fliet mignon. Dessert was amazing – the Belgian Chocolate mousse was light and creamy, and the panna cotta was perfect. So happy to be back.
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