Blake's Steakhouse

This has been Tina and I's favorite restaurant for some time now. Chris is an outstanding Chef. He has Tina eating food she never liked before. He uses fresh vegetables and herbs and is a genius at knowing which foods taste better together. The grilled shrimp are large and exquisitely seasoned. Steaks are tender and seasoned so perfectly you don't need steak sauce. We have eaten dishes we have only heard of before now. His freshly made desserts are unbelievable!!

Me my wife was driving through glennville today except the big storm and stop buy Blake restaurant. first all restaurant is very warm and inviting the food is simple but done very well. I had Blake burger with fry's sound simple enough Right but believe me mouth full deliciousness layers hand made Burger fried egg crisp bacon. Love it and well worth the money and the wife had the shrimp hibachi with pineapple fried rice. She thought it was really great and flavorful. Would definitely have again. We had fried mozzarella balls with marinara. It was cooked perfectly. The cost for everything we had was only 38 dollars, great bargain in my opinion.

We have tried and tried to patronize Blake's for weekend breakfasts, grateful that there is another place on Wilmington Island to eat breakfast. BUT. Once, there was no regular coffee, only decaf, a second time we heard a cook complain because we showed up right as they opened, and our last time (it will be our last time) the waiter was hassled and surly, one of the orders came out with the wrong eggs. seriously burned bacon and the whole meal cold. When it came again the eggs were raw and the food was cold again. No toast or biscuit was included with the meal even though it was requested. We also had to ask for cream, salt and pepper. Speaking to a waitress we were told that the restaurant did 5000 dollars Valentine's evening, as thought that was relevant. The sous chef started out being very defensive and told us they did not expect the crowd that they had this Sunday and were understaffed but did not offer any reason for the badly prepared food. People were waiting more than a half hour for breakfast which is inexcusable; and people were waiting ten minutes just to get seated. It is impossible to continue to patronize a local place, much as we would like to, which treats its customers as badly as Blake's. This is no way to run a business. All in all a disastrous business model.

I hade the Kobe burger with the bacon and egg on it. It was pretty good. I got it with the three fry blend. I am not sure what I was expecting with the fries, but it was waffle fries, regular fries, and curly fries. It's kind of like I got the bits and pieces left over from each bag. The waitresses also seemed pretty frazzled.

Superb fresh food prepared by a well-trained young chef. We've eaten at this Wilmington Island eatery twice, once Christmas Eve at brunch time, and once at dinner New Year's Eve. Nine of us descended on the restaurant and tried a variety of items Christmas Eve, including an Andouille omelet, blueberry pancakes with crispy bacon, Cajun gumbo, a freshly ground half pound burger, and waffles and chicken. My family is in the restaurant business and my cousin--who is well-known-- said the waffles and chicken is the best she's ever had. I enjoyed this dish also, and it was superb and quite filling. As far as his burgers, Chef Chris Blake told us he grinds each one and uses quality choice meat, including rib eye. The burger was one of the best he's ever had, said my cousin the priest (so he's got to be telling the truth!) The chef is passionate about using fresh ingredients and goes the extra mile by buying in free-range chicken which turns an average sautéed chicken breast dinner with baby carrots and greens into a superb, moist dish that will please just about any palate. If on the menu, I cannot urge you enough to try the roasted Brussels sprout and strawberry salad with candied pecans. Magnificent! And for New Year's Eve the chef had PEI mussels--a huge mound that served both myself and my wife as an appetizer with the sprout and strawberry salad. The bouillabaisse my wife ordered as an entrée was prepared with fresh locally caught fish and shellfish and was light yet satisfyingly "sea-worthy" in taste. The restaurant has a full bar and a small, yet rather comprehensive, wine menu. Glasses of the grape begin at $5 to about $8 or $9, but we purchased a bottle of pinot grigio for $18 that was quite satisfying. Again, I urge you to give Blake's a try--the menu melds traditional dishes both low country and Louisiana-inspired with simple, down home dishes that should provide pleasure to all the people in your dinner (or lunch) party.