Since Black Friday has come to symbolize a dark day of consumerism wherein people are willing to camp out overnight in the cold for a cheap television set, we're taking the meaning back: Today is a perfect day to enjoy black food.
While we're not sure if it's safe to eat the locally-made Red Vines' Black Licorice again just yet, our favorite black food that won't poison you has to be the gorgeous Beauty Roll from Blowfish, Sushi To Die For. It's a maki that's filled with scallop tempura and crab and surrounded by sushi rice that's been colored black with squid ink.
Squid ink, of course, is the slightly salty and briny secret ingredient for making a lot of food go noir. It's most often seen in pasta, as in the squid ink cavatelli with house-cured tuna heart at A16 or the inked-up spaghettina with Monterey squid, local shrimp, garlic tomato compote, and Japanese red curry that's served at Skool. It's also a frequent collaborator with risotto, like the squid ink with calamari risotto from Beretta, and even shows up in related dishes like arancini; SPQR often does a version of squid ink arancini served with sea urchin.
For dessert, no Black Friday would be proper without a portion of black sesame ice cream, available in pre-packed gallons at Polly Ann Ice Cream. It's certainly much more rewarding than getting trampled to death at a Wal-Mart.