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blu seafood & bar Restaurant Review: Chef Tim Lyons celebrates all things beachy in one of Durham’s most bustling urban neighborhoods near Duke University’s East Campus. Blu’s whitewashed rooms with blue accents transport you to an Atlantic coast diner. The only thing missing is an ocean view. Sip a habanero margarita or another of the bar’s tropical cocktails as you order. Oysters, unbeatable when raw, also come fried and classic Rockefeller style. Other winning choices are a fresh clam chowder and a house-smoked salmon served with radish slaw. Shrimp and grits with applewood-smoked bacon is always on the menu, but seasonal mains vary nightly. The catch-of-the-day may be snapper, redfish, pompano or other Gulf or Atlantic fish served simply with butter and fresh vegetables. A standout is mountain trout with an almond crust and orange beurre blanc. Steak, pork and chicken dishes are among non-seafood options. A short dessert selection includes Key lime pie, banana pudding and chocolate mousse. Chef Lyons chooses wines that enhance his cooking, and servers are well-trained to point out attractive pairings. By-the-glass choices present crisp, clean white wines from all over the globe and a few interesting reds.