I’ve been thinking about getting into fly fishing. Aaahhhh, those are special words to hear to a fly shop owner. On the one hand, you know you’re in for a “groundhog day” type of conversation which can last anywhere from one to three hours, depending on if a fly casting lesson is part of the overall explanation of the art. On the other hand, you become the messenger for one of the most beautiful and rewarding sports you could ever take up…..you have the honor of changing someone’s life.
In the larger scope of someone’s life, taking up fly fishing probably won’t be the most important thing they’ve ever done, but I have witnessed behavioral changes and changes in attitude worth noting. “I sold all my huntin gear” said one young convert not long after he had crossed over some have divorced over the sport. I think what the essence of fly fishing amounts to is a progressive disease. It starts out with “It’s just fun to cast”. It really IS fun to cast and you can do it over and over and it’s still fun to cast no matter how long you do it. Even to this day, 30 years later, it’s still fun to cast!
Next….. you actually catch your first fish on a fly rod. Then you begin to understand what the fuss is all about!
The next momentous occasion is leaving all, I mean ALL of your spin gear at home, departing from the boat ramp with only a boat full of determination and your fly rod, never to look back. Braid and Gulp become words of your past.
Life goes on after this as you catch more and more fish. You check off the species of fish one by one that you’ve caught on your new rod. You develop new friends, join the local fly club for God’s sake and maybe even convert some of your old bait fishing buddies into devotees of the “long rod”. Worst of all you really don’t care anymore how many fish you catch. You just can’t wait to get out on the water again and take up the challenge of “the hunt, the cast and fooling the fish into eating your fly”. It just never gets old.
But the very best part of becoming a fly fisherman is thinking about all of the new rods, reels and tackle you’re going to need and how you’re going to hide them from your wife.
Thanks for your comments. I’m encouraged that you thought most of your meal was good. It’s unfortunate that you didn’t allow us to re-cook your filet to your liking. As far as the sauce, well it’s a matter of taste. Please let me clarify your statement about wines by the glass. We serve the “by the glass” wine in a small carafe called a quartino. At its rim, the carafe holds a quarter of a liter (8.45 fluid ounces) or a third of a standard bottle. We pour the wine to the bottom of the neck which is about 7 fluid ounces. The standard pour in restaurants in this area is 5 fluid ounces, about 38% less than what we serve. The portion is more than adequate. Why is it $9? It is good wine- small producers, good winemakers, respected wineries. So far my philosophy has been that if I wouldn’t drink it, I won’t sell it but if what you really want is a jug wine that we can sell for $6 a glass (and make a better profit margin) I’m tempted to give it to you. You will be happy. We will make more money and the customers that know better will have other options.
As far as value, based on your description of what you ate, please keep in mind that your liquor tab was $38, or more than a third of the $105 you spent. Our food prices are based on the cost of the ingredients. The scallops for example cost $14 a pound- wholesale. We buy fresh fish and good quality meat and they’re not cheap.
The Black Fly concept is about quality. BlackFly The Restaurant provides quality food and service at a moderate price. It’s a new restaurant and we are still tweaking some things. We will only get better. Come back in a year, or two, or even five and you can buy me a beer to celebrate the miracle.
Mike Hyatt, General Manager, Co-owner
BlackFly The Restaurant
Just came back from dining at the Blackfly in St Augustine. A mixed bag at best. Server brought a cornbread that was served with butter and some sort of datil sauce. It was dry, boring and when we asked the server for another bread, she said there was none. Martini was excellent, wine was a skimpy portion. Appetizers of calarmi and rock shrimp were very good. Entree of filet migon was paltry and overcooked when medium rare was requested. Mushrooms were dry and tasteless. Scallops were blackened and tasty along with a tasty mash potato, Aspargus was tender and tasty. For a $105 plus tip for two, I would say somewhat overpricd for the meal. One can do better in St Augustine for sure. If this place is open a year from now, and witout changes, it would be a miracl