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Blu Restaurant & Bar Restaurant Review: With a view of the Folly Beach Pier and the Atlantic Ocean only a couple hundred yards away, you’ll savor a food experience that is equal to the view. Breakfast is either cold continental or a self-service hot buffet for reasonable dollars. Chef Jonathan Hagins’ menu is as slick as the restaurant’s modern “under-the-sea” feel. At lunch, salads and sandwiches join sharing plates for light fare. Dinner is more adventuresome. An artful presentation of roasted baby beets garnished with goat cheese and microgreens is left to its own simplicity. On the "tapas" menu are small plates ranging from seared sea scallops with sweet corn risotto to a crab salad BLT. Entrées include a pan-seared grouper with Anson Mills grits (South Carolina’s own), a seafood jambalaya, and a pan-roasted chicken with the rarely seen, but quite classical, white gazpacho. The kids’ menu includes specialty desserts, while the grown-ups will want to delve into the Key lime “pie” martini. Despite the restaurant’s elegance, it is a beachy crowd, but at dinner, do don nice resort attire. Mixmaster Morgan Hurley’s Three Goose Excuse features a sugared rim and Grey Goose, triple sec, simple syrup, and cranberry and blood orange juices.