Blackfish BYOB plans to close after 19 years in Conshohocken

Blackfish BYOB’s 19-year run in Conshohocken will end New Year’s Eve. Chef-owner Chip Roman said the decision to close the restaurant did not come from financial strain or burnout.

He said he, his wife, Amanda, and their four children are doing well, and business on Fayette Street is good.

Why then?

“It’s hard to put into words. I’ve always felt that I’m here for a bigger purpose, like there’s more for me to do rather than cook,” he said in an interview Tuesday. “I could probably go on for another 20 years, but I don’t feel like that’s my ultimate calling. If I don’t follow what’s in my head and my heart, I’m going to regret it. On paper, it’s really stupid, but you only live once.”

Roman, 46, grew up in Fishtown, attended culinary school at Drexel University, and worked for Marc Vetri at Vetri Cucina and Georges Perrier at Le Bec-Fin. At 22, he arrived on Fayette Street in Conshohocken to take over a restaurant called Maya Bella, where he set up a catering business before opening Blackfish in fall 2006.

For his review in early 2007, Inquirer critic Craig LaBan praised Roman for brightening the rooms with “a vaguely nautical air” and “producing a stellar bistro-plus menu full of clever surprises, from foie gras streaked with cinnamon oil to seafood flavored with spruce.”

Over the years, Roman opened Blackfish locations at the Jersey Shore, a BYOB in Chestnut Hill called Mica, and a bistro in Center City called the Treemont. A dedicated fisherman, he would cook his catch at his restaurants. He also was a partner in Tradestone Confections, a candy business.

He said that he began thinking about a post-chef career after his father, Charles, died in February.

Roman has real estate investments and said he can always return to a kitchen if he misses the work. He feels pushed toward a different path. “Whatever there is, it’s putting all these opportunities in front of me and leading me down certain paths,” he said. “I’m starting to see clues. I’d be a fool not to explore it.” He emphasized that he is fortunate — “God’s given me a lot of blessings,” he said — and believes it is time to give something back.

Roman acknowledged that stepping away from Blackfish when the business is healthy makes him feel “crazy,” particularly when so many restaurateurs close under duress. “That’s not my situation.” Roman said he has watched others stay too long in a role that no longer fits them, and he wants to avoid that.

In a Facebook post, he and his wife wrote: “This is not a decision I made lightly — this restaurant has been a defining part of my story, my work, and my heart. What made Blackfish truly special was never just the food or the space. It was you — our guests — who showed up year after year, celebrating milestones, sharing meals with loved ones, and trusting us with your most important moments.

“And it was our extraordinary staff, past and present, whose talent, dedication, and passion brought Blackfish to life every single day. They are the soul of this place, and I am endlessly grateful for everything they have given.”