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THIS RESTAURANT IS CLOSED 1 Bleu Restaurant Review: This stylish, waterview restaurant places an emphasis on regional ingredients, but they’re used in ways not found elsewhere in the area (chef Mark Militello has departed the kitchen): a combination of delicate diver scallops and boldly rich, meltingly tender Jamaican braised oxtail with wild mushrooms and boniato mash; seared foie gras with curried lentil crespelle and kumquat; crab-crusted grouper with smooth, piquant horseradish beurre blanc. Some items are pure luxury, like Petrossian caviar atop Georges Blanc potato fritters. But even a simple caprese-style salad is a surprise (due to house-made mozzarella, local heirloom tomatoes that taste like tomatoes, and a selection of sea salts that make each bite taste delightfully different). And there’s also a surprise for value-seekers: while prices are upscale, portions are enormous; with starters the size of the entrées at many restaurants, checks can be smaller than expected, with prudent ordering.